High Pressure Processing: Current Status

Karwe, Mukund V.; Maldonado, J.; Mahadevan, Swetha

doi:10.1002/9781118406281.ch24

Cited by 1 publication

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“…The questions asked of one may be rephrased or inverted and asked of the other; it is hoped by this treatment that each may gain ideas that might aid their individual scientific development. A further key point is that it is not our intent here to write a comprehensive review article, since the literature on these technologies is vast, and many detailed reviews are already available (including, recently Saulis ; Huang and others ; Buckow and others ; Reineke and others ; Chakraborty and others ; Huang and others ; Martinez‐Monteagudo and Saldaña ; Medina‐Meza and others ; Saldaña and others ; Sement‐Moreno and others ; Terefe and others , 2015; Karwe and others ). Further, we will not aim to comprehensively cover every study on these subjects, since many works are valuable on their own for specific products.…”

Section: Overviewmentioning

confidence: 99%

Toward a Philosophy and Theory of Volumetric Nonthermal Processing

Sastry

2016

Journal of Food Science

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Nonthermal processes for food preservation have been under intensive investigation for about the past quarter century, with varying degrees of success. We focus this discussion on two volumetrically acting nonthermal processes, high pressure processing (HPP) and pulsed electric fields (PEF), with emphasis on scientific understanding of each, and the research questions that need to be addressed for each to be more successful in the future. We discuss the character or "philosophy" of food preservation, with a question about the nature of the kill step(s), and the sensing challenges that need to be addressed. For HPP, key questions and needs center around whether its nonthermal effectiveness can be increased by increased pressures or pulsing, the theoretical treatment of rates of reaction as influenced by pressure, the assumption of uniform pressure distribution, and the need for (and difficulties involved in) in-situ measurement. For PEF, the questions include the rationale for pulsing, difficulties involved in continuous flow treatment chambers, the difference between electroporation theory and experimental observations, and the difficulties involved in in-situ measurement and monitoring of electric field distribution.

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Section: Overviewmentioning

confidence: 99%

Toward a Philosophy and Theory of Volumetric Nonthermal Processing

Sastry

2016

Journal of Food Science

View full text Add to dashboard Cite

show abstract

High Pressure Processing: Current Status

Cited by 1 publication

References 59 publications

Toward a Philosophy and Theory of Volumetric Nonthermal Processing

Toward a Philosophy and Theory of Volumetric Nonthermal Processing

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