Adapting High Pressure Technology to Processing operations: Non-thermal and thermal processing



Adapting High Pressure Technology to Processing operations:
Non-thermal and thermal processing
Presenter: Dr. Tatiana Koutchma[bio]
Description: Within the last decade, High Pressure Processing (HPP) has demonstrated its wide applicability for producing high quality foods with clean label. Key advantages of HPP such as instant and homogenous transmittance of pressure and the possibility of processing at ambient temperatures represented an attractive powerful tool to implement mild processing for a broad range of products. Microbial inactivation and preservation of RTE meats are, apparently, the HPP applications that have made the technology known and accepted in the food industry. However, HPP has variable effects at various pressurization levels and optimization of processing conditions is required for different applications. The response of microorganisms to HPP is variable and depends on the pressures and temperature applied. Operational conditions for HPP-treated foods may range from 100 to 1000 MPA and from –20°C to 121°C, depending on the process and the nature of the food resulting in the processes such as sterilization, pasteurization or shelf-life extension with added value.The iClass reviews fundamental principles of HPP and its benefits for a variety of applications. The focus will be made on discussing specific processing conditions that will lead to different results and what need to be known before specifying HPP process and equipment. The ability of HPP to produce desirable modifications of texture in raw meats, enhance products functionality and applications for reduced salt content foods are also reviewed.
Learning Objectives: -Learn about 6 novel technologies that use pressure-Review research challenges and advances in process design
-Learn fundamentals of high hydrostatic pressure technology-Adiabatic compression of foods

-Understand critical process and product parameters to establish preservation process

=Learn about successful commercial HPP applications for raw and prepared products

-Review types of existing HPP equipment

-Review features of HPP pasteurization and sterilization

Intended Audience:
-Food Safety Specialists
-Food Engineers
-HACCP coordinators
-QA managers
-Food Product Developers
-Food Technologists
-Graduate Students