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Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

This paper reviews many aspects associated with applying high pressure as a processing method in the food industry, including operating principles, effects on food quality and safety and most recent commercial and research applications.

Year of Publication2008

High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

Citation

Norton, T.; Sun, D-W (2008) "Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry"Food and Bioprocess Technology 1 (1) pp 2-24

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Additional keywords/tags

low temperatureinactivationhppthawingshelf lifemicroorganismfood safetyfood qualityenzymehplthigh pressurefreezing
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Supporting the development of the national rural economy.

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