Title: Impact evaluation of high pressure treatment on foods: considerations on the development of pressure-temperature-time integrators (pTTIs)
Authors: Van der Plancken, Iesel ×
Grauwet, Tara
Oey, Indrawati
Van Loey, Ann
Hendrickx, Marc #
Issue Date: 2008
Publisher: Elsevier science london
Series Title: Trends in food science & technology vol:19 issue:6 pages:337-348
Abstract: This review discusses the current approach and status of the methodologies used to evaluate the effect of high pressure pasteurization and sterilization on food safety and quality aspects. As a starting point, it was investigated whether the existing approaches for process impact evaluation of conventional thermal pasteurization and sterilization are transferable to assessment of high pressure high temperature (HPHT) process impact and what the points of particular attention are. The need for pressure-temperature-time indicators (pTTIs) is illustrated and some candidate systems (physical and biological) are proposed and evaluated with regard to their application as pTTIs.
ISSN: 0924-2244
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy


All items in Lirias are protected by copyright, with all rights reserved.

© Web of science