Recent Developments in High Pressure Processing of Foods

  • Navin K┬áRastogi

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-xv
  2. Navin K. Rastogi
    Pages 1-7
  3. Navin K. Rastogi
    Pages 9-50
  4. Navin K. Rastogi
    Pages 51-65
  5. Navin K. Rastogi
    Pages 67-88
  6. Navin K. Rastogi
    Pages 89-90
  7. Back Matter
    Pages 91-117

About this book

Introduction

Features a Foreword by Dr. Dietrich Knorr.

Fruit processing and preservation technologies must ensure fresh-like characteristics in foods while providing an acceptable and convenient shelf life, as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fresh-like characteristics in fruit. High pressure as a food preservation technique inactivates microorganisms at room temperature or lower; thus, sensory and nutritional characteristics can be maintained. In recent years, a significant increase in the number of scientific papers in literature demonstrating novel and diversified uses of high pressure processing indicates it to be highly emerging technology. The effect of high pressure technology on the quality and safety of foods will be discussed. Selected practical examples in fruits and vegetables, dairy and meat industries using high pressure will be presented and discussed. A brief account of the challenges in adopting this technology for industrial development will also be included.

Keywords

emerging technology food processing high pressure hydrostatic pressure processing nonthermal processing

Authors and affiliations

  • Navin K┬áRastogi
    • 1
  1. 1.Council of Scientific and Industrial Res, Department of Food EngineeringCentral Food Technical Research InstitutMysoreIndia

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-7055-7
  • Copyright Information Navin K. Rastogi 2013
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-7054-0
  • Online ISBN 978-1-4614-7055-7
  • About this book