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Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes. The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP proc

Food industry and trade -- Mathematical models. --- Food industry and trade. --- Food industry. --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- High pressure (Technology) --- Food industry and trade --- Mathematical models. --- High pressure (Engineering) --- Chemistry, Technical --- High pressure (Science) --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing