FOOD ENGINEERING PRINCIPLES

By Z. MAVIR

Part I Introduction 1 Fundamentals and Applications of High- Pressure Processing Technology 3 2 A Short History of Research and Development Efforts Leading to the Commercialization of High-Pressure Processing of Food 19 Part II Process Equipment and Packaing 3 High-Pressure Processing Equipment for the Food Industry 39 4 Continuous High-Pressure Processing to Extend Product Shelf Life 67 5 High Pressure Effects on Packaging Materials 73 Part III High Pressure Process Engineering Characterization 6 In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them 97 7 Food Processing by High-Pressure Homogenization 123 Federico Harte 8 Pressure Shift Freezing and Thawing 143 9 Pulsed High Pressure 167 10 Applications and Opportunities for Pressure- Assisted Extraction 173 11 High Pressure Processing in Combination with High Temperature and Other Preservation Factors 193 12 Modeling High-Pressure Processes: Equipment Design, Process Performance Evaluation, and Validation 217 13 High-Pressure Processing Uniformity 253 Part IV Microbial Safety of Pressure Treated Foods 14 Microbiological Aspects of High-Pressure Processing of Food: Inactivation of Microbial Vegetative Cells and Spores 271 15 High-Pressure Effects on Viruses 295 16 High-Pressure Inactivation of Transmissible Spongiform Encephalopathy Agents (Prions) in Processed Meats 317 17 Mathematical Models Based on Transition State Theory for the Microbial Safety of Foods by High Pressure 331