Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton, Tomás; Sun, Da‐Wen

doi:10.1007/s11947-007-0007-0

Cited by 371 publications

(187 citation statements)

References 170 publications

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“…Numerous studies have shown that high-pressure processing is a very attractive, alternative method of meats and fish preservation (Matser et al 2000, Pierpaolo et al 2000, Grochalska et al 2001, Norton and Sun 2008, Bicche et al 2009, Truong et al 2014. As found in our previous studies high-pressure processing (300 MPa and 400 MPa) caused a significant C. jejuni reduction in cold-smoked salmon (Jackowska 2008).…”

Section: Discussionsupporting

confidence: 50%

Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat

Jackowska-Tracz¹,

Tracz²

2015

Polish Journal of Veterinary Sciences

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Campylobacter jejuni inactivation by high pressure processing (HPP) in poultry meat (chicken breast) was investigated. The pressure was created by high hydrostatic pressure piston-cylinder food processor. Contaminated with C. jejuni (10 8 CFU g -1 ) samples of ground poultry meat were hermetically sealed in a polyamide-polyethylene bags and exposed to HPP for 9 different combinations of pressure (200 MPa, 300 MPa and 400 MPa) and time (5 min, 10 min and 15 min). Quantitative bacteriological analysis was carried out in order to determine the number of surviving C. jejuni cells. The obtained results showed that C. jejuni is relatively sensitive to high pressure treatment as compared to other food-borne pathogens. The loss of C. jejuni viability increased in a dose-and time-dependent manner. On the basis of the results, D-values were calculated. For reduction C. jejuni in poultry meat by 6 log units (6D-values), considered as sufficient for consumer protection, the application of 300 MPa for 8.73 min, or 400 MPa for 4.37 min is needed. The linear regression equations, which has been calculated on the basis of this study, allows to determine the degree of C. jejuni reduction in poultry meat for any selected duration of pressurization in a given pressure range.

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Section: Discussionsupporting

confidence: 50%

Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat

Jackowska-Tracz¹,

Tracz²

2015

Polish Journal of Veterinary Sciences

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“…processing since 2000 (Norton & Sun, 2008) due to the lack of heat and the attendant chemical 240 changes within food that comes with high temperature processing. 241…”

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confidence: 99%

Review of the effects of different processing technologies on cooked and convenience rice quality

Turner

Fitzgerald

et al. 2017

Trends in Food Science & Technology

144

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19Background 20Commercially available convenience rice such as retorted, quick cooking or frozen rice suffers 21 from sensory deficiencies compared to home cooked rice. The mechanisms causing deterioration in 22 texture and flavour during convenience rice processing are, in many cases, poorly understood. 23 Scope and Approach 24This review describes pre-cooking methods including washing and soaking, cooking methods 25 including cooking in excess water, by absorption and by high pressure, and post-cooking 26 technologies including cooling, freezing, retorting, canning, drying and storage, as well as the 27 influence of each process on physical properties and sensory attributes of cooked rice. 28 Key findings and conclusions 29Water diffusion and starch leaching, which occur in many processing steps, are important factors 30 affecting cooked rice quality. Soaking saves energy by reducing cooking time. Cooking by 31 absorption increases stickiness, but does not ensure uniform moisture distribution compared to 32 cooking in excess water, thus is not applicable for rice manufacturers. Leached amylose during 33 soaking and cooking affects hardness and stickiness of cooked rice significantly. Non-thermal 34 treatments such as high pressure soaking and cooking has potential to improve rice sensory 35 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPTAbstract 2 properties compared to high temperature treatments, which change colour and flavour of 36 convenience rice. Drying and freezing results in a porous structure resulting in spongy texture after 37 rehydration and thawing, respectively. During storage, starch retrogradation deteriorates texture, but 38 can be retarded by high pressure processing or storage below the glass transition temperature. Much 39 is known about processing factors that affect freshly cooked rice, but more substantial knowledge of 40 how processing steps affect the structure property relationships and sensory properties of 41 convenience rice will assist manufacturers to specifically design products to meet the ever growing 42 consumer demands for convenience food. 43 44

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“…In this paper, we evaluated seven major thermophysical parameters of the DAG oil at high pressures for various temperatures. These parameters can be indispensable in modeling and design of the corresponding high-pressure equipment and technological processes (Sastry 2016;Norton & Sun 2008;Otero & Sanz 2003).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Kiełczyński

Szalewski

Balcerzak

et al. 2016

Food Bioprocess Technol

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Modeling of high-pressure technological processes in the food industry requires knowledge of thermophysical parameters of processed foodstuffs in a broad range of pressures and temperatures. However, the high-pressure thermophysical parameters of foodstuffs are very rarely published in the literature. Therefore, further research is necessary to achieve a deeper insight into the biophysical and thermophysical phenomena under pressure to provide better control of technological processes and optimize the effects of pressure. The essential goal of this work is to evaluate the impact of high pressure and temperature on the thermophysical parameters of liquid foodstuffs on the example of diacylglycerol (DAG) oil (which attracted recently a considerable attention from research and industrial communities due to its remarkable benefits for health), using ultrasonic wave velocity and density measurements. Isotherms of adiabatic and isothermal compressibility, isobaric thermal expansion coefficient, internal pressure, and thermal pressure coefficient versus pressure were evaluated, based on the measurement of the compressional ultrasonic wave velocity and density of DAG oil at high pressures (up to 500 MPa) and at various temperatures. The adiabatic compressibility is affected mostly by the changes of pressure, i.e., it grows about four times when the pressure increases from the atmospheric pressure (0.1 MPa) to 400 MPa at a temperature of 50°C. By contrast, the internal pressure is a pronounced function of the temperature, i.e., it increases six times when the temperature rises from 20 to 50°C at a pressure of a 200 MPa. To perform numerical calculations, it was convenient to introduce a Tammann-Tait type equation of state to approximate the measured density isotherms of the investigated DAG oil. The results obtained in this paper can be applied in modeling and optimization of high-pressure technological processes and processing of foodstuffs. Evaluation of high-pressure isotherms of the considered thermophysical parameters of the DAG oil is an original authors' contribution to the state-ofthe-art.

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Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Cited by 371 publications

References 170 publications

Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat

Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat

Review of the effects of different processing technologies on cooked and convenience rice quality

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

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