TY - JOUR
T1 - Commercial opportunities and research challenges in the high pressure processing of foods
AU - Torres, J. Antonio
AU - Velazquez, Gonzalo
N1 - Funding Information:
Author Velazquez was partially supported by the National Oceanic and Atmospheric Administration under a grant (grant no. NA16RG1039, project no. R/SF-29) to Oregon Sea Grant, and by appropriations made by the Oregon State legislature.
PY - 2005/3
Y1 - 2005/3
N2 - High pressure processing (HPP) at refrigeration, ambient or moderate heating temperature can inactivate pathogenic and spoilage microorganisms with fewer changes to product "freshness" as compared to conventional food preservation processes. The essential equipment components are here described to help define low and higher cost applications. Specific opportunities are discussed that a food processor can consider to profit from the significant equipment investment required to implement this new processing technology. Although, HPP is the only alternative processing technology that has reached consumers with a variety of new products, there are many pending research questions to be answered to make it a reliable alternative and to have a fundamental understanding of the inactivation of microorganisms and enzymes by pressure. Approaches to generate the knowledge required and the information that is being generated is critically reviewed.
AB - High pressure processing (HPP) at refrigeration, ambient or moderate heating temperature can inactivate pathogenic and spoilage microorganisms with fewer changes to product "freshness" as compared to conventional food preservation processes. The essential equipment components are here described to help define low and higher cost applications. Specific opportunities are discussed that a food processor can consider to profit from the significant equipment investment required to implement this new processing technology. Although, HPP is the only alternative processing technology that has reached consumers with a variety of new products, there are many pending research questions to be answered to make it a reliable alternative and to have a fundamental understanding of the inactivation of microorganisms and enzymes by pressure. Approaches to generate the knowledge required and the information that is being generated is critically reviewed.
KW - High pressure processing
KW - In situ measurements
KW - Membrane damage
KW - Microbial inactivation models
KW - Pressure intensifier
KW - SASPS
KW - Spore inactivation
KW - Wire-winding
UR - http://www.scopus.com/inward/record.url?scp=8344267612&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2004.05.066
DO - 10.1016/j.jfoodeng.2004.05.066
M3 - Artículo de la conferencia
SN - 0260-8774
VL - 67
SP - 95
EP - 112
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 1-2
T2 - IV Iberoamerican Congress of Food Engineering (CIBIA IV)
Y2 - 5 October 2003 through 8 October 2003
ER -