High Pressure Processing of Fruit and Vegetable Products 1st Edition by Milan Houška 1351647458 9781351647458

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ISBN-10 :  1351647458 

ISBN-13 :  9781351647458

Author:  Milan Houška 

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure processing techniques for preserving fruits, fruit juices, and their mixtures. It contains basic information on the relation of high-process treatment parameters with the safety and quality of fruit and vegetable juices/products. The book focuses on product quality parameters, nutritional value, bio-active health components, and microbial safety and stability. The main aim of this book is to summarize the advances in the utilization of modern high pressure pasteurization (HPP) treatment to preserve and stabilize fruit and vegetable products. HPP technology is related to the product quality parameters, the content of nutritional and health active components, and the microbial safety and subsequent shelf life. One chapter of this book is devoted to industrial equipment available; other chapters deal with examples of commercial fruit and vegetable products. Another chapter of this book is dedicated to packaging, as packaging of food before HPP is mandatory in this technology. The regulatory aspects for high-pressure treated fruit and vegetable products in different regions of the world (Europe, the United States, Asia, and Australia) are also an important topic dealt within one chapter of the book. The effects of HPP technology on the quality of fruit and vegetable products, namely nutrients and stability, health active components, and sensory aspects, are reviewed in a trio of chapters.

 High Pressure Processing of Fruit and Vegetable Products 1st Table of contents:

Chapter 1 Introduction to High-Pressure Processing of Fruit and Vegetable Products
References
Chapter 2 High-Pressure Processing Effect on Microorganisms in Fruit and Vegetable Products
2.1 Introduction
2.2 Spoilage Microorganisms in Fruit and Vegetable Products
2.2.1 Microbial Spores
2.2.2 Undesirable Microorganisms in Fruit Products
2.2.3 Undesirable Microorganisms in Vegetable Products
2.3 Pasteurization
2.3.1 HPP Background
2.3.2 Mechanisms of Microbial Inactivation during HPP and HPTP
2.3.3 Models for Describing Log Microbial Survivors after HPP and HPTP
2.3.3.1 Simple First-Order Linear Model
2.3.3.2 Nonlinear Weibull Model
2.4 HPP and HPTP Inactivation of Microorganisms in Fruit Products
2.4.1 Spore-Formers
2.4.1.1 Bacterial Spores
2.4.1.2 Mold and Yeast Spores
2.4.1.3 Modeling the Microbial Spore Inactivation
2.4.2 Vegetative Cells
2.4.2.1 Log Reductions
2.4.2.2 Modeling the Microbial Inactivation
2.5 HPP and HPP-Thermal Inactivation of Microorganisms in Vegetable Products
2.5.1 Spore-Formers
2.5.2 Vegetative Cells
2.5.3 Modeling the Microbial Inactivation
2.6 Design of HPP and HPTP Pasteurization Processes for Fruit and Vegetable Products
2.6.1 HPP or HPTP Pasteurization Requirements for New Foods
2.6.2 Fruit Products
2.6.3 Vegetable Products and Low-Acid Foods
References
Chapter 3 High-Pressure Processing Effects on Endogenous Enzymes in Fruits and Vegetables
3.1 Introduction
3.2 Effects of Enzymes on Fruit and Vegetable Products Quality
3.2.1 Cloud Stability
3.2.2 Color Stability
3.2.3 Flavor Stability
3.3 Effects of HPP on Endogenous Enzymes in Fruit and Vegetables
3.3.1 Apple and Pear
3.3.2 Citrus Fruits
3.3.3 Berry Fruits
3.3.4 Other Fruits
3.3.5 Vegetables
3.4 Implications of High Pressure–Induced Changes on Enzyme Activity on Product Quality and Stability
3.5 Conclusions
References
Chapter 4 Packaging System for High-Pressure Processing
4.1 Introduction
4.2 General Food Package Requirements for HPP
4.3 Examples of Packages Used for HPP
4.4 Influence of HPP on Functional Properties of Polymer Packages
4.4.1 Thermal Resistance
4.4.2 Mechanical Properties and Film Delamination
4.4.3 Barrier Properties
4.4.4 Migration Parameters
4.4.5 Aroma Scalping
4.5 Main Conclusions
References
Chapter 5 Current Status of Industrial HPP Equipment for Food Processing
5.1 Introduction: A Few Basic Concepts on High-Pressure Processing Systems
5.2 Short Historical Overview of Industrial HPP Equipment
5.3 Evolution of the Adoption of the Technology
5.4 Food Segments Adopting Industrial HPP
5.5 Evolution of HPP Equipment: Volume, Speed, Productivity, and Reduction of Cost
5.6 Installing an Industrial High-Pressure System
5.7 Servicing and Maintaining the HPP Machine
5.8 Conclusions
Websites
Bibliography
Chapter 6 High-Pressure Processing Effect on Nutrients and Their Stability
6.1 Introduction
6.2 Macronutrients
6.2.1 Carbohydrates
6.2.2 Fats
6.2.3 Proteins
6.2.4 Effects of HPP on Macronutrients of Fruit and Vegetable Products
6.2.4.1 Carbohydrates
6.2.4.2 Fats
6.2.4.3 Proteins
6.3 Micronutrients
6.3.1 Vitamins
6.3.1.1 Vitamin C
6.3.1.2 Vitamin E
6.3.1.3 B-Vitamin Group
6.3.2 Minerals
6.3.3 Effects of HPP on Micronutrients of Fruit and Vegetable Products
6.3.3.1 Vitamin C
6.3.3.2 Vitamin E and B-Vitamin Groups
6.3.3.3 Minerals
6.4 Concluding Remarks
Acknowledgments
References
Chapter 7 Health Active Components in Fruit/Vegetable Juices Treated by High Pressure
7.1 Introduction
7.2 Health Active Components in Vegetable Juices Treated by High Pressure
7.2.1 Effects on Vitamins and Antioxidants
7.2.2 Effects on Antimutagenicity
7.3 Health Active Components in Fruit Juices Treated by High Pressure
7.3.1 Effects on Vitamins
7.3.2 Effects on Antioxidants
7.3.3 Effects on Antimutagenicity
7.4 Further Issues of High-Pressure Treatment
7.5 Conclusion and Future Development
Acknowledgments
References
Chapter 8 Sensory Properties of High-Pressure Treated Fruit and Vegetable Juices
8.1 Introduction of HPP Technology and Its Treated Products
8.2 Overview of Methods Used to Understand the Sensory Profile of HPP-Treated Fruit and Vegetable Juices
8.2.1 Descriptive Analysis
8.2.2 Rapid Sensory Profiling
8.2.3 Consumer Testing
8.3 Effects of HPP on Sensory Properties of Fruit and Vegetable Juices
8.4 Influence of Shelf Life on Sensory Properties of HPP-Treated Fruit and Vegetable Juices
8.5 Consumers’ Perceptions of HPP-Treated Products
8.6 Future Direction on Research and Commercialization
Acknowledgments
References
Chapter 9 High-Pressure Processing Combined with Heat for Fruit and Vegetable Preservation
9.1 Introduction
9.2 HPHT Treatment
9.2.1 Principles of HPHT Processes
9.2.2 Possible Concepts for Sterilization with HPHT Processing
9.3 Quality of HPHT-Treated Fruit and Vegetables
9.3.1 Effect on Texture of Fruit and Vegetables
9.3.2 Effect on Color of Fruit and Vegetables
9.3.3 Effect on Flavor of Fruit and Vegetables
9.3.4 Effect on Nutrients and Health-Related Components of Fruit and Vegetables
9.3.5 Examples
9.4 Outlook
Acknowledgment
References
Chapter 10 Examples of Commercial Fruit and Vegetable Juices and Smoothies Cold Pasteurized by High Pressure
10.1 Introduction
10.2 Presence of Companies that Prepare their Juices and Smoothies by HPP in Cold Conditions
10.3 Conclusion
Acknowledgment
Websites
Chapter 11 Regulatory Aspects of High-Pressure Processed Foods in North America, Europe, Asia, New Zealand, and Australia
11.1 Introduction
11.2 High-Pressure Processed Foods Market
11.3 Regulatory Approaches to Food Safety across the Globe
11.4 Regulatory Policy of Relevance to High Hydrostatic Processing
11.5 International Regulatory Status of HHP
11.5.1 Canada
11.5.2 United States
11.5.3 Japan
11.5.4 European Union
11.5.5 New Zealand and Australia
11.6 Recommendations for Regulations
References
Chapter 12 Conclusions and Final Remarks

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