Equilibrium in Pressurized Systems (Sub and Supercritical)

MARIANA FORTUNATTI MONTOYA; FRANCISCO A. SÁNCHEZ; SELVA PEREDA

Thermodynamics of Phase Equilibria in Food Engineering

Academic Press

Lugar: Cambridge; Año: 2019; p. 385 - 418

High-pressure processing (HPP) has emerged as a novel, additive-free,nonthermal preservation technology driven by the interest of consumersin healthier foods that ensures both food safety and flavor [1]. Moreover,nowadays there is a growing tendency to design and develop high qualityproducts by means of sustainable processes, also called ?greentechnologies.? These are based on principles such as a more efficientuse of energy, the replacement of traditional organic solvents by lesscontaminant alternatives, and the use of renewable raw materials. Thesechanges are promoted not only by environmental concerns andgovernmental regulations but also by a higher commitment of theconsumers, who are gradually modifying their habits and preferencestoward more natural products