Chapter 5

HPP Microbial Effects in Foods

The inactivation of essential groups of food microorganisms by pressure, their resistance to pressure, and factors to consider in order to develop preservation process using HPP are described in this section. The determination of inactivation rate parameters such as D- and z-values is given to characterize microbial reduction under pressure.

Keywords

microbial resistance to pressure; decimal reduction time under pressure; HPP preservation process

The inactivation of essential groups of food microorganisms by pressure, their resistance to pressure, and factors to consider in order to develop preservation process using HPP are described in this section. The determination of inactivation rate parameters such ...

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