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• W329821723 endingPage "357" @default.
• W329821723 startingPage "338" @default.
• W329821723 abstract "Publisher Summary This chapter highlights that High Pressure (HP) technology has been known for more than 100 years, but was adopted and adapted for industrial food applications in the early 1990s. HP processing at room/moderate temperature has been introduced for industrial food processing and preservation. Currently, in countries such as Japan, United States, Spain, France, Czech Republic and United Kingdom, this technique is being applied to produce high-quality foods, including ham, sea food, jam, mixed fruit and vegetables, juices and sauces, etc. Typically, foods are pre-packed in flexible containers or in plastic packs before HP treatment. Small molecules, such as vitamins, pigments, and volatile compounds, are less affected by HP processing compared with proteins/enzymes, which are often characterized by a complex three-dimensional architecture stabilized by various covalent and non-covalent interactions. Consequently, HP processing allows the processing of foods while preserving their “fresh-like” properties, due to the limited loss of flavor, color, and nutritional value. From an engineering point of view, HP processing is faced with limitations of heat transfer, although it applies pressure isostatically, that is, instantaneously and uniformly throughout a mass of food material irrespective of size, shape, and composition. HP processing has been extended, on a laboratory scale, to applications at elevated temperatures, referred to as High Pressure Sterilization (HPS) to obtain spore inactivation. This application takes advantage of adiabatic heating during pressurization." @default.
• W329821723 created "2016-06-24" @default.
• W329821723 creator A5003467070 @default.
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• W329821723 creator A5075144657 @default.
• W329821723 creator A5088404522 @default.
• W329821723 date "2008-01-01" @default.
• W329821723 modified "2023-10-13" @default.
• W329821723 title "High pressure processing to optimise the quality of in-pack processed fruit and vegetables" @default.
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• W329821723 doi "https://doi.org/10.1533/9781845694692.4.338" @default.
• W329821723 hasPublicationYear "2008" @default.
• W329821723 type Work @default.

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