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108. Health Canada (2006). Survey of benzene in soft drinks and other beverage products. http://www.hc-sc.gc.ca/fn-an/surveill/other-autre/benzene_survey_enquete_e.html (accessed 22 September 2008). 109. Cao, X.-L.; Casey, V. (2008). An improved method for determination of benzene in soft drinks at sub-ppb levels. Food Additives and Contaminants, 25(4), 401 405.
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Berlin University of Technology, Department of Food Biotechnology and Food Process Engineering, Koenigin-Luise-Str. 22, Berlin D-14195, Germany
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The initial intention for the re-emergence of high hydrostatic pressure treatment of foods about 20 years ago, after the initial work by Hite (1) and subsequent key studies by Clouston and Wills (2) as well as Gould and Sale (3), was to nd gentle, low-intensity, low-energy-consuming processes leading to safe, high-quality products with extended shelf life as an alternative to conventional thermal processing. Consequently, most of the efforts of highpressure research concentrated on microbial inactivation, on product modi cation, and on process development. Relatively little attention has been given to the impact of high pressure on nutrient, toxin, or allergen inactivation kinetics or on the understanding of mechanisms of such inactivations or potential generation of undesirable food constituents, toxin, and allergens due to highpressure treatment (4, 5). The evolution of high-pressure processing (HPP) started with the development of cannon for the military. A summary of the early cannon development that aimed to contain higher and higher pressure is given by Crossland (6). Based on this research, vessel designs for laboratory experiments became available, which followed in rst measurements of the compressibility of water (7) and other uids (8). First use of high pressure for biological studies was presented by Regnard (9) and Certes (10). Regnard studied the effects of
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Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks, Edited by Richard H. Stadler and David R. Lineback Copyright 2009 by John Wiley & Sons, Inc.
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pressures ranging up to 100 MPa on a wide variety of aquatic organisms. In 1899, high-pressure experiments with microorganisms in a food sample were performed by Hite (1). Investigations of bacterial spores under pressure followed in 1903 by Chlopin and Tammann (11), which found that bacterial spores were resistant to hydrostatic pressure. This was also reported by Hite et al. (12) in 1914 and con rmed in more detail by experiments with different spore strains from about 300 to 1200 MPa (13). Larson et al. (13) were the rst to show the differences in the inactivation of vegetative and sporulated cells of Bacillus subtilis at the highest applied pressure up to 1200 MPa. Currently, most of the industrial applications of high pressure, which were introduced in Japan in 1990 and in Europe and the United States in 1996, are used for pasteurization purposes with some applications also geared toward product modi cation such as gelatinization of proteins and starch (4, 14 16).
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The use of high-pressure technology in food processing has increased steadily during the past 10 years (Fig. 5.1a) and in 2007, 110 industrial installations existed worldwide with volumes from 35 to 420 L and an annual production volume of more than 120,000 tons (Tonello Samson, C., 2007, NC Hyperbaric, Spain, personal communication). Most of the vessel volume is used for meat and vegetable products (Fig. 5.1b). Two different concepts of HPP have been developed for different kinds of foods (17) (Fig. 5.2). By using the internal intensi er (Fig. 5.2b), the maximum size of the particulates is limited by the rating of valves and pumps. Both concepts include an intensi er, where the simplest practical system is a single-acting hydraulically driven pump. The two main parts of an intensi er are the low-pressure and the high-pressure cylinder. A double-acting arrangement enables a continuous, uniform ow, while one of the double-acting pistons is delivering, the other cylinder is being charged during its intake stroke (Fig. 5.3). Pressure-assisted heating as an emerging technology can heat up and cool down products, and it allows accurate control of the treatment intensity required for pasteurization or sterilization (18). Although it is widely accepted that pressure-assisted thermal sterilization is environmentally friendly and can retain the fresh-like characteristics of foods better than heat treatment (19), it has not yet been successfully introduced into the food industry due to the limited knowledge on inactivation mechanisms of bacterial spores. As an example of the reduction in spore resistance to heat Heinz and Knorr (18) compared the inactivation data at 800 MPa of Rovere et al. (20) with the generally accepted botulinum cook at ambient pressure (21) in Fig. 5.4a. By using the F-value concept (Eq. 5.1), it is possible to compare the thermal effect
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