Abstract
High-pressure processing has been established as a commercially viable food preservation technology, where application of elevated pressure serves as the main lethal agent for pathogen reduction without compromising nutritional and organoleptic properties of the food. The rapid temperature increase during compression, and subsequent cooling upon decompression, is a unique benefit of high-pressure-based technologies to reduce product thermal exposure during treatment. A variety of pressure-pasteurized products (including juices, meat, seafood, and vegetable products) are commercially available worldwide. To date, FDA issued letters of no objection to two industrial petitions for preserving shelf-stable low-acid samples by pressure-assisted thermal process (PATP). This chapter summarizes the basic principles associated with preserving foods by the application of various pressure-based technologies and reviews relevant process and product parameters for product microbiological safety and quality. Various pressure-based unit operations have been reviewed. Application of pressure-based technologies in different commodity food processing has been discussed.
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Acknowledgment
References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University is implied. OSU Food Safety Engineering Laboratory (http://u.osu.edu/foodsafetyeng/) gratefully acknowledges the financial support from the USDA National Institute of Food and Agriculture HATCH project OHO01323, Ohio Agricultural Research and Development Center (OARDC), and Center for Advanced Processing and Packaging Studies and the food industry.
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MartÃnez-Monteagudo, S.I., Balasubramaniam, V.M. (2016). Fundamentals and Applications of High-Pressure Processing Technology. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_1
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DOI: https://doi.org/10.1007/978-1-4939-3234-4_1
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