High Pressure Processing of Food

Principles, Technology and Applications

  • V.M. Balasubramaniam
  • Gustavo V. Barbosa-Cánovas
  • Huub L.M. Lelieveld

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xx
  2. Introduction

  3. Process Equipment and Packaing

    1. Front Matter
      Pages 37-37
    2. V. M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub L. M. Lelieveld
      Pages 39-65
    3. Huub L. M. Lelieveld, Hans Hoogland
      Pages 67-72
    4. Huseyin Ayvaz, V. M. Balasubramaniam, Tatiana Koutchma
      Pages 73-93
  4. High Pressure Process Engineering Characterization

    1. Front Matter
      Pages 95-95
    2. Sung Hee Park, Loc Thai Nguyen, Stephen Min, V. M. Balasubramaniam, Sudhir K. Sastry
      Pages 97-121
    3. Jia You, Maryam Habibi, Navneet Rattan, Hosahalli S. Ramaswamy
      Pages 143-166
    4. Richard Meyer
      Pages 167-171
    5. Daniela Bermúdez-Aguirre, Maria G. Corradini, Kezban Candoğan, Gustavo V. Barbosa-Cánovas
      Pages 193-215
    6. Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc Hendrickx, Ann Van Loey
      Pages 253-268
  5. Microbial Safety of Pressure Treated Foods

    1. Front Matter
      Pages 269-269
    2. A. E. H. Shearer, K. E. Kniel, H. Chen, D. G. Hoover
      Pages 295-315

About this book


High-pressure processing (HPP) represents an industrially relevant solution to the growing consumer demand for wholesome, fresh-tasting foods, where application of pressure assures food safety.

Through 31 chapters grouped into 7 relevant sections, the book comprehensively reviews and summarizes current state-of-the-art knowledge, from process engineering, packaging, industrial scale equipment, consumer acceptance, regulations, to application of high pressure in food pasteurization, sterilization, extraction, homogenization, and freezing and thawing.

Food safety specialists and process authorities working in both government and food industry sectors will find useful chapters about pressure effects on harmful biological agents as well as approaches to validation of high pressure technology. 

Chapters related to high pressure reaction kinetics, process uniformity, mathematical modeling, pressure effects on proteins, enzymes starch and bioactive co

mpounds, and structural changes in pressure treated foods will be particularly beneficial for graduate and undergraduate students to discover the latest information on high pressure preservation principles.

Chapters concerning high pressure applications in different food industry sectors will serve as excellent reference to food industry professionals, in particular to those involved in the processing of products such as meat, seafood, beverage, dairy, eggs, fruits and vegetable products. 


Food freezing Food process engineering Food processing technology High pressure food High pressure food processing

Editors and affiliations

  • V.M. Balasubramaniam
    • 1
  • Gustavo V. Barbosa-Cánovas
    • 2
  • Huub L.M. Lelieveld
    • 3
  1. 1.Dept of Food Ag Biological EngineeringCFAES Dept Food Science & TechnologyColumbusUSA
  2. 2.Center for Nonthermal Processing of FoodWashington State UniversityPullmanUSA
  3. 3.Formerly Unilever R&DBilthovenThe Netherlands

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4939-3234-4
  • Copyright Information Springer Science+Business Media New York 2016
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4939-3233-7
  • Online ISBN 978-1-4939-3234-4
  • Series Print ISSN 1571-0297
  • About this book
Industry Sectors
Chemical Manufacturing
Consumer Packaged Goods