Ultra High Pressure Treatments of Foods
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 preservati
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Ultra High Pressure Treatments of Foods 000
FOOD ENGINEERING SERIES Series Editor Gustavo V. Barbosa-Oinovas, Washington State University
Advisory Board Jose Miguel Aguilera, Pontific a Universidad Catolica de Chile Pedro Fito, Universidad Politecnica Richard W Hartel, University of Wisconsin Jozef Kokini, Rutgers University Michael McCarthy, University of California at Davis Martin Okos, Purdue University Micha Peleg, University of Massachusetts Leo Pyle, University of Reading Shafiur Rahman, Hort Research M. Anandha Rao, Cornell University Yrjo Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Americas-Puebla
Food Engineering Series Jose M. Aguilera and David W Stanley, Microstructural Principles of Food Processing and Engineering, Second Edition (1999) Stella M. Alzamora, Maria S. Tapia, and Aurelio Lopez-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (2000) Gustavo Barbosa-Canovas and Humberto Vega-Mercado, Dehydration of Foods (1996) Pedro Fito, Enrique Ortega-Rodriguez, and Gustavo Barbosa-Canovas, Food Engineering 2000 (1997) P.I Fryer, D.L. Pyle, and C.D. Rielly, Chemical Engineering for the Food Industry (1997) Richard W Hartel, Crystallization in Foods (200 I) Marc E.G. Hendrickx and Dietrich Knorr, Ultra High Pressure Treatments of Food (2002) S.D. Holdsworth, Thermal Processing of Packaged Foods (1997) Michael I Lewis and Neil I Heppell, Continuous Thermal Processing of Foods: Pasteurization and UHT Sterilization (2000) Rosana G. Moreira, M. Elena Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications (1999) Rosana G. Moreira, Automatic Control for Food Processing Systems (2001) M. Anandha Rao, Rheology of Fluid and Semisolid Foods: Principles and Applications (1999)
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Ultra High Pressure Treatments of Foods 000
Edited by Mare E.G. Hendriekx, Dr. ir. Professor Department of Food and Microbial Technology Katholieke Universiteit Leuven Leuven, Belgium
Dietrieh Knorr, Dr. Dipl.-Ing. Professor Department of Food Biotechnology and Food Process Engineering Berlin University ofTechnology Berlin, Germany with Linda Ludikhuyze, Dr. ir. Research Assistant Department of Food and Microbial Technology Katholieke Universiteit Leuven Leuven, Belgium Ann Van Loey, Dr. ir. Research Assistant Department of Food and Microbial Technology Katholieke Universiteit Leuven Leuven, Belgium Volker Heinz, Dr.-Ing. Assistant Professor Department of Food Biotechnology and Food Process Engineering Berlin University ofTechnology Berlin, Germany
Springer Science+Business Media, LLC
Library of Congress Cataloging-in-Publication Data Ultra High Pressure Treatments of Foods / edited by Marc E.G. Hendrickx, Dietrich Knorr with Linda Ludikhuyze, Ann Van Loey, Volker Heinz. p. cm.-(Aspen food engineering series) Includes index. ISBN 978-1-4613-5211-2 ISBN 978-1-4615-0723-9 (eBook) DOI 10.1007/978-1-4615-0723-9
1. Food industry and trade. 2. High pressure (Technology) I. Hendrickx, Marc E.G. II. Knor
