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Examination and assessment of static High Pressure Processing for pasteurizing food.
Project
Project code: MRI-LBV-08-29
Contract period: 01.01.2001
- 31.12.2017
Purpose of research: Applied research
Hydrostatic pressure, usually between 400 and 600 MPa can inactivate harmful organisms and affect enzyme activities. An advantage over thermal treatment is the instantaneous everywhere equally strong effect in the product. Significant changes are mainly expected in macromolecular structures, thus the sensory and nutritional quality remains approximately the same in this non- thermal process. Since pressure, as a thermodynamic parameter equal to temperature, can influence equilibria and reaction velocities at each of these novel food products a careful study of possible health risks is required. Research of LBV provides data for risk assessment.
Section overview
Subjects
- Physiology of Nutrition
- Food Processing
Framework programme
Funding programme
Excutive institution
MRI - Department of Food and Bio Process Engineering (MRI-LBV)
