M. Gassiot and P. Masoliver, Esteban Espuña, S.A., Spain
The chapter covers the evolution of high pressure processing technology for commercial applications, particularly for the treatment of sliced cooked ham at 400 MPa, and for the treatment of dry cured ham and Tapas products with next generation high pressure equipment at 600 MPa. The characteristics of the high pressure equipment, the treatment of specific products and their intrinsic physico-chemical properties, and the benefits from a commercial viewpoint will be presented in detail.
high pressure processing
inactivation of pathogens and spoilage ...