Adapting High Hydrostatic Pressure (Hpp) for Food Processing Operations

Language: English

Published by Elsevier Inc Jun 2014, 2014

0124200915 / 9780124200913

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP process and equipment. It also discusses phenomena of compression heating, the HPP in-container principle, requirements for plastic materials, factors affecting efficacy of HPP treatments, and available commercial systems. Additionally, the book provides updated information on the regulatory status of HPP technology around the world. This book is an ideal concise resource for food process engineers, food technologists, product developers, federal and state regulators, equipment manufacturers, graduate students, and educators involved in research and development. 74 pp. Englisch.…

Seller Inventory # 9780124200913

Title
Adapting High Hydrostatic Pressure (Hpp) for Food Processing Operations
Author
Tatiana Koutchma
Publisher
Elsevier Inc Jun 2014
Publication year
2014
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
0124200915
ISBN 13
9780124200913
Item weight
118 grams
Dimensions
229x151x12 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

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BuchWeltWeit Ludwig Meier e.K.

Germany