Microbiological assessment of tubular cellulose filters used for liquid foods cold pasteurization

LWT ◽  
2016 ◽  
Vol 67 ◽  
pp. 151-158 ◽  
Author(s):  
E. Papafotopoulou-Patrinou ◽  
A.-I. Gialleli ◽  
M. Kallis ◽  
S. Plessas ◽  
A. Alexopoulos ◽  
...  
Keyword(s):  
Cold Pasteurization ◽  
Liquid Foods

High Intensity Ultrasound Processing in Liquid Foods

2020 ◽  
pp. 1-26
Author(s):  
Shafat Ahmad Khan ◽  
Aamir Hussain Dar ◽  
Shakeel Ahmad Bhat ◽  
Jibreez Fayaz ◽  
Hilal Ahmad Makroo ◽  
...  
Keyword(s):  
High Intensity ◽  
High Intensity Ultrasound ◽  
Liquid Foods

scholarly journals No Major Differences Found between the Effects of Microwave-Based and Conventional Heat Treatment Methods on Two Different Liquid Foods

PLoS ONE ◽  
2013 ◽  
Vol 8 (1) ◽  
pp. e53720 ◽  
Author(s):  
Gábor Géczi ◽  
Márk Horváth ◽  
Tímea Kaszab ◽  
Gonzalo Garnacho Alemany
Keyword(s):  
Heat Treatment ◽  
Treatment Methods ◽  
Conventional Heat Treatment ◽  
Liquid Foods

scholarly journals High Pressure Processing Applications in Plant Foods

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 223
Author(s):  
Milan Houška ◽  
Filipa Vinagre Marques Silva ◽  
Evelyn ◽  
Roman Buckow ◽  
Netsanet Shiferaw Terefe ◽  
...  
Keyword(s):  
High Pressure ◽  
Raw Materials ◽  
The Elderly ◽  
High Pressure Processing ◽  
Spore Form ◽  
Cold Pasteurization ◽  
Effective Components ◽  
Fresh Products ◽  
High Level

High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.

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