ITP330-Emerging New Food Processing Technology
ITP330-Emerging New Food Processing Technology
ITP330-Emerging New Food Processing Technology
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High hydrostatic pressure<br />
Thermally-assisted high-pressure lifts quality of shelf-stable foods<br />
Process Variables for Optimum Quality<br />
Tempera-<br />
Pressure<br />
Products<br />
ture<br />
90°C 700 MPa<br />
Main meal entrees, meats, pasta dishes,<br />
most vegetables, sauces, cheese, soups,<br />
stews, flavored milk drinks<br />
80°C 830 MPa Whole potatoes, most vegetables<br />
70°C 1,000 MPa<br />
All potato products, all vegetables,<br />
seafood<br />
60°C 1,240 MPa Eggs, milk<br />
Source: Richard S. Meyer, PhD, Washington Farms, Inc.<br />
Purwiyatno Hariyadi - <strong>Emerging</strong> <strong>New</strong> <strong>Processing</strong> <strong>Technology</strong> in <strong>Food</strong>s – <strong>ITP330</strong>
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