scholarly journals MICROBIAL COMPOSITION OF PROCESSED FOODS

2021 ◽  
Vol 2021 (1) ◽  
Author(s):  
I Ali ◽  
N Idrees ◽  
A Siddique ◽  
KH Shah ◽  
R Ahmad ◽  
...  
Keyword(s):  
High Pressure ◽  
Hydrostatic Pressure ◽  
Shelf Life ◽  
Food Processing ◽  
Processed Foods ◽  
Bacterial Cells ◽  
Processing Conditions ◽  
Microbial Composition ◽  
Different Types ◽  
Is Strain

The higher hydrostatic pressure has been found as a high potential technique to safe microbiologically or protects and enhance the shelf life of foodstuffs. Microorganisms showed have different behavior under different types of high-pressure conditions. The higher pressure only can’t kill microbes because of the formation of highly stable or solid spores around bacterial cells; there is the use of synthetization therapy, pasteurization, sterilization under higher pressure and heat. The viruses showed fewer resistance against higher pressure and heat as compared to spores of bacteria which are much resistant than viruses. It can be abolished without eradicating contagion. The power detected antibodies leads to the chance of a vaccine creation. Depending on such factors, their reaction to pressure types is strain, operating climate, and substrate. The ability of what are the causes connect are needed to select optimal one food processing conditions.

ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING

2009 ◽  
Vol 19 (12) ◽  
pp. 2203-2229 ◽  
Author(s):  
J. A. INFANTE ◽  
B. IVORRA ◽  
Á. M. RAMOS ◽  
J. M. REY
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Food Processing ◽  
Modelling And Simulation ◽  
Computational Time ◽  
Thermal Treatments ◽  
Numerical Examples ◽  
Food Engineering

High Pressure (HP) Processing has turned out to be very effective in prolonging the shelf life of some food. This paper deals with the modelling and simulation of the effect of the combination of high pressure and thermal treatments on food processing, focusing on the inactivation of certain enzymes. The behavior and stability of the proposed models are checked by various numerical examples. Furthermore, various simplified versions of these models are presented and compared with each other in terms of accuracy and computational time. The models developed in this paper provide a useful tool to design suitable industrial equipments and optimize the processes.

scholarly journals USO DA TECNOLOGIA DE ALTA PRESSÃO PARA A INATIVAÇÃO DE MICRORGANISMOS EM PRODUTOS CÁRNEOS

2003 ◽  
Vol 21 (2) ◽  
Author(s):  
RENATA TORREZAN
Keyword(s):  
High Pressure ◽  
Literature Review ◽  
Shelf Life ◽  
Meat Products ◽  
Processing Conditions

Neste artigo é apresentada revisão da literatura sobre a inativação de microrganismos em produtos cárneos quando submetidos à alta pressão. São abordados os efeitos da alta pressão sobre os microrganismos e fornecidos exemplos do uso dessa tecnologia em produtos cárneos. Os estudos já realizados sinalizam que a tecnologia pode ser aplicada em produtos cárneos para aumentar sua vida-de-prateleira. Outros estudos devem ser conduzidos para cada produto, definindo as condições de processamento, com possibilidade de aliar outros processos que garantam sua segurança. USE OF HIGH PRESSURE TECHNOLOGY TO MICROORGANISMS INACTIVATION IN MEAT PRODUCTS Abstract In this article is presented a literature review about microorganisms inactivation in meat products when submitted to high pressure. The effects of high pressure in the microorganisms are discussed and examples of the utilization of this technology in meat products are given. The studies already realized shows that the technology may be applied in meat products to enhance its shelf-life. Anothers studies should be conducted for each product, defining the processing conditions, with the possibility to combine other processes that warant its safety.

scholarly journals Applications of High Pressure Technology in Food Processing

2021 ◽  
Vol 10 (1) ◽  
pp. 248-281
Author(s):  
K. R. Jolvis Pou
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Food Processing ◽  
Large Scale ◽  
Synergistic Effects ◽  
Food Products ◽  
High Pressure Processing ◽  
Commercial Application ◽  
Processing Technologies ◽  
Fresh Food

Consumer trends towards shelf-stable, safe, more natural and free from additives foods drove the need to investigate the commercial application of non-thermal food processing technologies. High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods. However, unlike thermal processing, HPP can retain the quality of fresh food products, with little or no impact on nutritional value and organoleptic properties. Moreover, HPP is independent of the geometry (shape and size) of food products. The retention of food quality attributes, whilst prolonging shelf life, are enormous benefits to both food manufacturers and consumers. Researches have indicated that the combination of HPP and other treatments, based on the hurdle technology concept, has potential synergistic effects. With further advancement of the technology and its large-scale commercialization, the cost and limitations of this technology will probably reduce in the near future. The current review focuses on the mechanism and system of HPP and its applications in the processing of fruit, vegetables, meat, milk, fish and seafood, and eggs and their derived products.

Formation of defects in implanted hipox-structures

1992 ◽  
Vol 50 (2) ◽  
pp. 1406-1407
Author(s):  
Peter Pegler ◽  
N. David Theodore ◽  
Ming Pan
Keyword(s):  
High Pressure ◽  
Cross Section ◽  
Semiconductor Devices ◽  
Silicon Substrates ◽  
Processing Conditions ◽  
Pressure Oxidation ◽  
Deep Trench ◽  
Local Oxidation ◽  
Trench Isolation ◽  
And Behavior

High-pressure oxidation of silicon (HIPOX) is one of various techniques used for electrical-isolation of semiconductor-devices on silicon substrates. Other techniques have included local-oxidation of silicon (LOCOS), poly-buffered LOCOS, deep-trench isolation and separation of silicon by implanted oxygen (SIMOX). Reliable use of HIPOX for device-isolation requires an understanding of the behavior of the materials and structures being used and their interactions under different processing conditions. The effect of HIPOX-related stresses in the structures is of interest because structuraldefects, if formed, could electrically degrade devices.This investigation was performed to study the origin and behavior of defects in recessed HIPOX (RHIPOX) structures. The structures were exposed to a boron implant. Samples consisted of (i) RHlPOX'ed strip exposed to a boron implant, (ii) recessed strip prior to HIPOX, but exposed to a boron implant, (iii) test-pad prior to HIPOX, (iv) HIPOX'ed region away from R-HIPOX edge. Cross-section TEM specimens were prepared in the <110> substrate-geometry.

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing

scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

scholarly journals Impact of the Resistance Responses to Stress Conditions Encountered in Food and Food Processing Environments on the Virulence and Growth Fitness of Non-Typhoidal Salmonellae

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 617
Author(s):  
Silvia Guillén ◽  
Laura Nadal ◽  
Ignacio Álvarez ◽  
Pilar Mañas ◽  
Guillermo Cebrián
Keyword(s):  
Stress Resistance ◽  
Food Processing ◽  
Current Knowledge ◽  
Foodborne Pathogen ◽  
Stress Conditions ◽  
Bacterial Cells ◽  
Modified Atmospheres ◽  
Development Of Resistance ◽  
Salmonella Virulence ◽  
Short Time

The success of Salmonella as a foodborne pathogen can probably be attributed to two major features: its remarkable genetic diversity and its extraordinary ability to adapt. Salmonella cells can survive in harsh environments, successfully compete for nutrients, and cause disease once inside the host. Furthermore, they are capable of rapidly reprogramming their metabolism, evolving in a short time from a stress-resistance mode to a growth or virulent mode, or even to express stress resistance and virulence factors at the same time if needed, thanks to a complex and fine-tuned regulatory network. It is nevertheless generally acknowledged that the development of stress resistance usually has a fitness cost for bacterial cells and that induction of stress resistance responses to certain agents can trigger changes in Salmonella virulence. In this review, we summarize and discuss current knowledge concerning the effects that the development of resistance responses to stress conditions encountered in food and food processing environments (including acid, osmotic and oxidative stress, starvation, modified atmospheres, detergents and disinfectants, chilling, heat, and non-thermal technologies) exerts on different aspects of the physiology of non-typhoidal Salmonellae, with special emphasis on virulence and growth fitness.

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