High Pressure Thermal Processing

High pressure thermal processing has been investigated at universities and research organisations for 10+ years; however, due to the lack of industrial scale systems with the capabilities of combining high pressures with elevated temperatures, the technology has not been commercialised to date. This will change over the next year due to a breakthrough in implementing a drop-in innovation in conventional, cold high-pressure systems, enabling high pressure thermal processing. Within a single reference book, the reader will get a detailed understanding on what the technology is, what it can be used for, what the benefits of the technology are over conventional processing. From an academic perspective, all sections will clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how the technology related process variables impact on the food, quality attributes, textures, safety, chemical aspects etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist greatly in doing this efficiently and safely. The book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies, and also regulators around the world who need to assess these new technologies and implement guidelines for the manufacturers. Provides a comprehensive overview on the technology, including food safety aspects, new product developments, regulation. Thoroughly explores HPTP for microbial spore inactivation – sterilisation of ambient stable low-acid food products Brings HPTP and its effect on production of food processing contaminants