6. High Pressure Processing

  1. James G. Brennan MSc FIFST4 and
  2. Dr. Alistair S. Grandison5
  1. Margaret F. Patterson1,
  2. Dave A. Ledward5,
  3. Craig Leadley2 and
  4. Nigel Rogers3

Published Online: 12 DEC 2011

DOI: 10.1002/9783527634361.ch6

Food Processing Handbook, Second Edition

Food Processing Handbook, Second Edition

How to Cite

Patterson, M. F., Ledward, D. A., Leadley, C. and Rogers, N. (2011) High Pressure Processing, in Food Processing Handbook, Second Edition (eds J. G. Brennan and A. S. Grandison), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634361.ch6

Editor Information

  1. 4

    16 Benning Way, Wokingham, Berks RG40 1XX, United Kingdom

  2. 5

    Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Author Information

  1. 1

    Agri-Food and biosciences Institute, Newforge Lane, Belfast BT9 5PX, Northern Ireland, UK

  2. 2

    Campden BRI, Food Manufacturing Technologies, Chipping Campden, Gloucestershire GL55 6LD, UK

  3. 3

    Avure Technologies AB, Quintusvägen 2, Vasteras, SE 72166, Sweden

  4. 5

    Department of Food and Nutritional Sciences, University of Reading, P.O. Box 226, Whiteknights, Reading RG6 6AP, United Kingdom

Publication History

  1. Published Online: 12 DEC 2011
  2. Published Print: 16 NOV 2011

ISBN Information

Print ISBN: 9783527324682

Online ISBN: 9783527634361

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Keywords:

  • gelatinization;
  • off-flavors;
  • pressure-assisted thermal sterilization;
  • pressure vessels;
  • shelf life

Summary

This chapter contains sections titled:

  • Introduction

  • Effect of High Pressure on Microorganisms

  • Ingredient Functionality

  • Enzyme Activity

  • Foaming and Emulsification

  • Gelation

  • Organoleptic Considerations

  • Equipment for HPP

  • Pressure Vessel Considerations

  • Current and Potential Applications of HPP for Foods

  • References