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Pulsed High Pressure

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High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

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Abstract

This chapter briefly discusses the microbial efficacy of high-pressure pulsing on inactivation of various microorganisms. The importance of controlling key experimental variables for obtaining consistent results is discussed.

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Author information

Authors and Affiliations

  1. JCR Technologies, LLC, 62934 South Powderhorn Bay Road, Harrison, ID, 83833, USA

    Richard Meyer

Authors
  1. Richard Meyer
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Corresponding author

Correspondence to Richard Meyer .

Editor information

Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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Meyer, R. (2016). Pulsed High Pressure. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_9

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