Can qualitatively similar temperature-histories be obtained in different pilot HP units?

Landfeld, A.; Matser, A.M.; Strohalm, Jan; Oey, Indrawati; Plancken, Iesel Van der; Grauwet, Tara; Hendrickx, Marc; Moates, G. K.; Furfaro, M. E.; Waldron, Keith W.; Betz, Michael; Halama, Radek; Houška, Milan

doi:10.1016/j.ifset.2011.02.007

Cited by 4 publications

(1 citation statement)

References 19 publications

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“…Pressure and heat also act synergistically to inactivate spores without germination. On the application of pressure at a higher temperature, the cortexlytic enzymes present in bacterial spores get inactivated directly and eliminating the step of spore germination (Landfeld et al, 2011). Inactivation of bacterial spores by HPP has been studied in detail com-parative to fungal spores (Kalagatur et al, 2018).…”

Section: Type and Age Of Microorganismmentioning

confidence: 99%

Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

Sehrawat

Kaur

Nema

et al. 2020

Food Sci Biotechnol

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High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, freshlike taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.

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Section: Type and Age Of Microorganismmentioning

confidence: 99%

Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

Sehrawat

Kaur

Nema

et al. 2020

Food Sci Biotechnol

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High-Pressure Processing Uniformity

Grauwet¹,

Plancken²,

Vervoort³

et al. 2016

High Pressure Processing of Food

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(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Plancken

Verbeyst

Vleeschouwer

et al. 2012

Trends in Food Science & Technology

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In recent years, the range of equipment and applications for high pressure pasteurization has gradually increased on the European market. Sterilization under conditions of elevated pressures is in the pipeline, albeit at the research level. Knowledge on the effect of high pressure/high temperature processing on food safety and quality attributes is still too limited. This review discusses recent progress made in understanding the impact of high pressure/high temperature processing on food safety and quality attributes of fruit and vegetable based products, within the EU FP6 integrated project NovelQ. Methodological approach for kinetic studies under HP/HT conditionsWhen performing a kinetic study, process parameters need to be, if not kept constant, at least documented as completely as possible. Rate constants strongly depend on pressure and temperature, both critical process parameters in HP/HT processing. Therefore, incorrectly assuming that process parameters are constant or inadequate knowledge of the temperature, pressure history will lead to incorrect estimates of the kinetic parameters (e.g. rate constants, activation energy and activation volume). Moreover these cannot then be extrapolated to different equipment (Van der Plancken et al., 2008). This is even more pertinent, when larger scale high pressure vessels are used, in which major temperature non-uniformity may arise (Grauwet, Van der Plancken,

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Can qualitatively similar temperature-histories be obtained in different pilot HP units?

Cited by 4 publications

References 19 publications

Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

High-Pressure Processing Uniformity

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

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