What is pressure assisted thermal processing?

Pressure-assisted thermal processing (PATP) is an emerging alternative food. processing technology that utilizes elevated pressure combined with heat to. provide shelf-stable foods with superior quality attributes.

What is high pressure thermal sterilization?

High pressure thermal sterilization is an emerging technology that can produce uniform, minimally processed foods of high quality, better than heat treatment alone.

Does high pressure treatment sterilize?

High pressure sterilisation is a combined process where both pressure and temperature contribute to sterilisation by the inactivation of spores and enzymes.

What is non thermal sterilization?

Non-thermal sterilization technology increases shelf-life while creating foods and beverages with nearly the same taste, feel, appearance and nutritional profile of unsterilized, fresh foods and beverages. However, the technology often costs more to purchase and operate than thermal sterilization technologies.

Which factors are affecting HPP success?

The factors determining the efficiency of microbial inactivation by HPP include the type and number of microorganisms, the magnitude of pressure, treatment time, time to achieve pressure (come-up time), time of decompression, process temperature, pH, water activity, package integrity, product temperature, vessel …

How does high pressure sterilization work?

At ambient temperature, pressures in the range of 200–600 MPa reduce the number of microorganisms and inactivate enzymes involved in product spoilage, while the product retains its fresh or just-prepared appearance, organoleptic characteristics, and nutritional quality.

What are non-thermal methods?

Processing of foods without the application of heat is termed as the non-thermal processing. The most widely used non-thermal processing techniques are high pressure processing, pulsed electric field, ultrasound, pulsed light, ultraviolet light, irradiation, oscillating magnetic field etc.

Is microwave non-thermal processing?

For this reason, in recent years, microwave radiation has been classified as nonthermal processing by some researchers. Various works have been carried out using high-frequency microwaves to determine the nonthermal effects of the electromagnetic radiation.

Which of the following organism is more susceptible to HPP treatment?

Yeasts including Saccharomyces cerevisiae and Zygosaccharomyces bailii have high susceptibility to HPP, but environmental factors such as pH can have an impact. Organisms with simple structures, such as bacteria, are usually more resistant to HPP inactivation.

How microorganisms are inactivated by HPP?

The inactivation of microorganisms by HPP depends on numerous factors, including the magnitude of the pressure and the holding time, process temperature, compression and decompression rates, the microbiota, and the intrinsic properties of juices and beverages.

What is TDP in microbiology?

Determining the Effectiveness of Heating Methods One way to do this is to determine the thermal death point (TDP) and the TDT (thermal death time). Thermal Death Time (TDT) The TDT is the minimum time it takes to kill a population of microbes at a specific temperature.

What are the three 3 ways of non-thermal drying?

In this regards, the development of a cost effective non-thermal hybrid drying systems, such as combined ultrasound (US) and hot-air drying, ultraviolet (UV) and hot-air drying, and pulse electric field (PEF) and hot-air drying have recently been researched on.

What is non-thermal pasteurization?

Non-thermal pasteurization is an alternative food processing technology that allows greater sustainability and efficiency when converting raw food items into finished products. The non-thermal pasteurization market is even expected to reach a value of 2.7 billion by 2023.

What is thermal food processing methods?

Thermal processing is a food sterilization technique in which the food is heated at a temperature high enough to destroy microbes and enzymes. The specific amount of time required depends upon the specific food and the growth habits of the enzymes or microbes.

What is thermal food processing?

Thermal processing is defined as the combination of temperature and time required to eliminate a desired number of microorganisms from a food product.

What are the effects of HPP on microorganisms?

HPP application can inactivate microorganisms and enzymes and modify structures, with little or no effect on the nutritional and sensory quality of foods. HPP is an industrially tested technology that offers a physical alternative to a wide range of food processing technologies.

Why is TDP important in microbiology?

Thermal death point refers to the lowest temperature that kills a population of a target microorganism within 10 minutes. At this TDP, all microbes are killed in a 10-minute exposure. TDP is one aspect that measures thermal death of microorganisms. TDP is an important measurement when purifying water through boiling.

What products use HPP?

All kinds of foods undergo HPP:

• Ready-to-eat and ready-to-cook meats.
• Ready-meals.
• Fruits and vegetables.
• Juices and smoothies.
• Soups and sauces.
• Wet salads and dips.
• Dairy products.
• Seafood and shellfish.