High Pressure Thermal Processing

High Pressure Thermal Processing

1st Edition - December 1, 2022

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  • Editors: Kai Knoerzer, Sandra Olivier, Robert Sevenich
  • Paperback ISBN: 9780128238721

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Description

High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how technology related process variables impact on food, quality attributes, textures, safety, and chemical aspects, etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist users greatly in doing this efficiently and safely.Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers.

Key Features

  • Provides a comprehensive overview on the technology, including food safety aspects, new product developments and regulations
  • Thoroughly explores HPTP for microbial spore inactivation, the sterilization of ambient stable low-acid food products
  • Covers HPTP and its effect on the production of food processing contaminants

Readership

Food scientists, engineers in academia and industry, food policy and regulatory bodies, nutritionists

Table of Contents

  • 1. Introduction to HPTP
    2. Compression heating properties
    3. HPTP for microbial spore inactivation – sterilisation of ambient stable low-acid food products
    4. HPTP for microbial spore inactivation – pasteurisation for chilled low-acid food products
    5. HPTP for meat tenderisation
    6. HPTP for other product/texture modification
    7. The effect of HPTP on chemical reactions
    8. HPTP and its effect on production of food processing contaminants
    9. Modelling of HPTP
    10. HPTP systems
    11. Food packaging requirements for HPTP
    12. Regulatory aspects relevant for HPTP

Product details

  • No. of pages: 296
  • Language: English
  • Copyright: © Academic Press 2022
  • Published: December 1, 2022
  • Imprint: Academic Press
  • Paperback ISBN: 9780128238721

About the Editors

Kai Knoerzer

Dr. Kai Knoerzer has a background in process engineering (BSc), chemical engineering (MSc) and food process engineering (PhD, summa cum laude), all awarded from the Karlsruhe Institute of Technology (Germany). In 2006, he commenced work with Food Science Australia (a joint venture of the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the Victorian Government) as a Postdoctoral fellow. He has since become a Principal Research Scientist in CSIRO Agriculture and Food. Kai has a proven track record in food process engineering research and development, particularly of innovative technologies. Currently, he is leading research and venture science activities across a number of innovative food processing technologies, including high pressure thermal processing and extrusion technology. Kai’s work has shown both science impact, with more than 100 peer-reviewed journal publications, conference proceedings and book chapters, 7 patents/applications, 4 edited books and over 100 oral and 50 poster presentations at national and international conferences, as well as commercial impact in the food industry. His work has also been recognised with various international awards for research excellence. Kai has been an active member of IFT’s International Division in the leadership team for >10 years and is past chair of this division. Kai serves Elsevier's Food Science Reference Collections as the Food Process Engineering section editor.

Affiliations and Expertise

Principal Research Scientist/Engineer, Food Engineering, CSIRO, Australia

Sandra Olivier

Dr Sandra Olivier is an applied food microbiologist and team leader in the Food Processing and Supply Chain Group of the CSIRO and has over 15 years’ experience. She is currently involved in strategic research projects looking to enhance the nutritional value, convenience and quality attributes of processed foods using innovative food processing technologies like high pressure and pulsed electric field. Sandra also works closely with the food industry on other research and development projects related to the microbiological safety and stability of foods, particularly those foods that are thermally processed or preserved by formulation hurdles. Sandra is also the Secretary of the International Division of the Institute of Food Technologists. She received her B.Sc. in Microbiology from the University of Western Sydney and her B.Sc. in Microbiology from the University of Tasmania.

Affiliations and Expertise

Senior Experimental Scientist and Team Leader, Food Processing and Supply Chain Group, CSIRO, Australia

Robert Sevenich

Dr Robert Sevenich has a background in food technology and got his PhD from the Technische Universität Berlin (Germany) in 2016. Currently, he is working as a Post-Doc and group leader at the department of food biotechnology and process engineering at the Technische Universität Berlin. His main research focus is on high pressure processing as a tool for sterilization & pasteurization purposes and its influence on vegetative microorganisms, spores, nutrients and food processing contaminants in model and real-food systems. Robert has written 20 peer-reviewed papers, worked on numerous European projects, has given over 40 presentations and received numerous awards. Robert is a subsection editor of Elsevier’s Major Reference Work “Innovative Food Processing Technologies – A Comprehensive Review”. Robert was also the chair of the international division of the Institute of Food Technologist from 2018-2019 and is currently serving as a past chair.

Affiliations and Expertise

Post-Doc and Group Leader, Department of Food Biotechnology and Process Engineering, Technische Universitat, Berlin, Germany

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