Ultra High Pressure Treatments of Foods

  • Marc E. G. Hendrickx
  • Dietrich Knorr
  • Linda Ludikhuyze
  • Ann Van Loey
  • Volker Heinz

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xv
  2. Fundamental Aspects of Treating Foods with High Pressure

    1. Front Matter
      Pages 1-1
  3. Effects of High Pressure on Food Attributes

    1. Front Matter
      Pages 53-53
    2. Jan P. Smelt, Johan C. Hellemons, Margaret Patterson
      Pages 55-76
    3. Volker Heinz, Dietrich Knorr
      Pages 77-113
    4. Linda Ludikhuyze, Ann Van Loey, Indrawati Siegfried Denys, Marc E. G. Hendrickx
      Pages 115-166
    5. Linda Ludikhuyze, Marc E. G. Hendrickx
      Pages 167-188
    6. Siegfried Denys, Oliver Schlüter, Marc E. G. Hendrickx, Dietrich Knorr
      Pages 215-248
  4. Food Products and Processes

    1. Front Matter
      Pages 249-249
    2. Robert W. van den Berg, H. Hoogland, H. L. M. Lelieveld, Ludo Van Schepdael
      Pages 297-313
  5. Back Matter
    Pages 315-340

About this book

Introduction

During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio­ logical materials and food constituents. It allows food scientists to redesign exist­ ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ­ ities in the food area.

Keywords

amines enzymes food engineering food processing microbiology microorganism process engineering processing

Editors and affiliations

  • Marc E. G. Hendrickx
    • 1
  • Dietrich Knorr
    • 2
  • Linda Ludikhuyze
    • 1
  • Ann Van Loey
    • 1
  • Volker Heinz
    • 2
  1. 1.Department of Food and Microbial TechnologyKatholieke Universiteit LeuvenLeuvenBelgium
  2. 2.Department of Food Biotechnology and Food Process EngineeringBerlin University of TechnologyBerlinGermany

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-0723-9
  • Copyright Information Kluwer Academic/Plenum Publishers 2001
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5211-2
  • Online ISBN 978-1-4615-0723-9
  • Series Print ISSN 1571-0297
  • About this book