Pressure-assisted thermal sterilization of low-acid, shelf-stable foods

Resource: Engineering and Technology for Sustainable World

Volumn 16, Issue 7, 2009, Pages 15-17

  Somerville, Jeremy ^a   Balasubramaniam, V M ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSORS; FOOD SAMPLES; HIGH PRESSURE; MODERATE TEMPERATURE; PHYSICAL COMPRESSION; PROCESSED FOODS; SAMPLE TEMPERATURE; SHELF-STABLE FOODS; THERMAL STERILIZATION;

ACIDS; FOOD PRODUCTS; STERILIZATION (CLEANING);

ORGANIC POLYMERS;

EID: 71049130813     PISSN: 10763333     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (5)

1. Black, E. P., P. Setlow, A. D. Hocking, C. M. Stewart, A. L. Kelly, and D. G. Hoover. 2007. Response of spores to high-pressure processing. Comp. Rev. Food Sci. Food Safely 6(4): 103-119.
2. Ramaswamy, R., V. M. Balasubramaniam, and G. Kaletunc. 2004. High-pressure processing: Fact sheet for food processors. Columbus, Ohio: The Ohio State University Extension. Available at: http://ohioline.osu.edu/fse-fact/ 0001.html.
3. Rastogi, N. K., K. S. M. S., Raghavarao, V. M. Balasubramaniam, K. Niranjan, and D. Knorr, D. 2007. Opportunities and challenges in high-pressure processing of foods. Crit. Rev. in Food Sci. Nulr. 47(1): 69-112.
4. Matser, A. M., B. Krebbers, R. W. van den Berg, and P. V. Bartels. 2004. Advantages of high-pressure sterilization on quality of food products. Trends in Food Sci. Tech. 15(2): 79-85.
5. Norton, T., and D. W. Sun. 2008. Recent advances in the use of high pressure as an effective processing technique in the food industry. Food and Bioproc. Tech. 1(1): 2-34.