Adapting High Hydrostatic Pressure (HPP) for Food Processing by Tatiana Koutchma

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By Tatiana Koutchma

Adapting excessive Hydrostatic strain (HPP) for foodstuff Processing Operations offers advertisement merits of HPP know-how for particular processing operations within the foodstuff undefined, together with uncooked and ready-to-eat (RTE) meat processing, dairy and seafood items, beverages and drinks, and different rising methods.

The e-book offers excessive hydrostatic strain processing (HPP) for remedy of alternative teams of uncooked and complete items, concentrating on particular pressure-induced results that might bring about varied organic affects, and the knowledge worthwhile for specifying HPP method and kit. It additionally discusses phenomena of compression heating, the HPP in-container precept, specifications for plastic fabrics, elements affecting efficacy of HPP remedies, and to be had advertisement platforms. also, the e-book offers up-to-date details at the regulatory prestige of HPP expertise world wide.

This ebook is a perfect concise source for nutrients strategy engineers, foodstuff technologists, product builders, federal and nation regulators, gear brands, graduate scholars, and educators considering study and development.

  • Includes case reviews for HPP therapy of commercially produced meals with information about diverse HPP processing equipment
  • Gives examples of particular purposes for meat and chicken items remedies, clean juices and drinks, and seafood
  • Covers power discounts, environmental points of HPP know-how, and regulatory status

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After the pressure is released, the elastically deformed outside shell has the tendency to regain its original shape but is thereby hindered by the plastically deformed inside part. This creates a condition when the outer part of the shell pushes continuously onto the inside part resulting in the shell permanently prestressed condition. When a shell is constructed using autofrettage, it can resist much higher internal pressures, comparing to HPP Commercial and Pilot Equipment 43 the identical size shell made of a simple mono-block design.

The value of HPP processing in terms of increasing food safety assurance may alone be sufficient to justify an investment in some cases. 6 ENERGY CONSIDERATION Most of the energy of the HPP process is consumed by the electric motor used in the pump-intensifier systems during the compression phase to operate the vessel at a desired pressure under which suitable reactions are triggered. To date, the energy required to compress the vessel is mostly lost. However, recovery of the compression energy can be achieved by synchronization of the compression and decompression phase in twin vessel systems, where up to half of the HPP Commercial and Pilot Equipment 53 decompression energy can be used to compress the vessel that is at atmospheric pressure.

2. The Avure QFP 525L-600 (Figure X) measures up to the production needs of today’s high-volume food processor, offering the highest throughput in the industry with features to minimize operating costs and maximize uptime. 2 The Avure QFP 525L-600 HP unit. 1 a 3 min hold time. The larger diameter also accommodates processing of larger and odd-shaped product. The largest 687 L system from Avure, with a horizontal design, was built to serve the seafood industry, where continuous flow is of the essence.

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