High pressure processing of foods: an overview.
Author(s) : TEWARI G., JAYAS D. S., HOLLEY R. A.
Type of article: Article
Summary
High pressure processing (HPP) is gaining in popularity with the North American food industry because of its capacity to inactivate pathogenic microorganisms with minimal heat treatment, resulting in the almost complete retention of nutritional and sensory characteristics of fresh food without sacrificing shelf life. Other advantages of HPP over traditional thermal processing include: reduced process times; minimal heat damage problems; retention of freshness, flavour; texture; and colour; no vitamin C loss; no undesirable changes in food during pressure-shift freezing. In this paper, basic principles of HPP are explained and the major research done on various HPP applications around the world is critically evaluated. Recommendations are made for major research areas in HPP for commercialization of this technology.
Details
- Original title: High pressure processing of foods: an overview.
- Record ID : 2001-0835
- Languages: English
- Source: Sci. Aliments - vol. 19 - n. 6
- Publication date: 1999
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Irradiation and other preservation processes
- Keywords: Thawing; Food; Chilling; Storage; High pressure; Cold storage; Freezing
-
High pressure application in freezing preservat...
- Author(s) : KOCH H.
- Date : 1997/01
- Languages : German
- Source: KI Luft Kältetech. - vol. 33 - n. 1
View record
-
Phase transitions in model foods, induced by pr...
- Author(s) : SCHLÜTER O., GEORGE S., HEINZ V., et al.
- Date : 2000
- Languages : English
- Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
- Formats : PDF
View record
-
Einfluss von Hochdruck auf Phasenübergänge Wass...
- Author(s) : KOCH H.
- Date : 1996/11/20
- Languages : German
- Source: DKV-Tagungsbericht 23. 1996 Leipzig.
View record
-
Congélation-décongélation à haute pression.
- Author(s) : LE BAIL A., CHOUROT J. M., BARILLOT P., LEBAS J. M.
- Date : 1997/04
- Languages : French
- Source: Rev. gén. Froid - vol. 87 - n. 972
View record
-
Use of the single cell gel electrophoresis assa...
- Author(s) : PARK J. H., HYUN C. K., JEONG S. K., et al.
- Date : 2000
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 35 - n. 6
View record