Pasteurization of food by hydrostatic high pressure: chemical aspects.
Food pasteurized by hydrostatic high pressure have already been marketed in Japan. There is great interest in this method also in Europe and USA. Temperature and pressure are the essential parameters influencing the state of substances including foods. While the influence of temperature on food has been extensively investigated, effects of pressure, also in combination with temperature, are attracting increasing scientific attention now. Processes and reactions in food governed by Le Chatelier's principle are of special interest; they include chemical reactions of both low- and macromolecular compounds. Theoretical fundamentals and examples of pressure affected reactions are presented.
Tauscher
B
B
Institute of Chemistry and Biology, Federal Research Centre for Nutrition, Karlsruhe, Germany.
D005060:Europe; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D007564:Japan; D008962:Models, Theoretical; D014481:United States