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High pressures: how can they be used for ready-made meals?

Hautes pressions : quelles applications pour les plats cuisinés ?

Author(s) : ZUBER F.

Type of article: Article

Summary

The article examines the current state of research on the feasibility of the hyperpressurization process applied to foods, as a conservation means, alone or combined with other technologies (heat, cold, etc). He describes the implementation steps and analyzes the effects of hyperbaric treatment (1 to 10 kilobars) over the various elements of the biological systems, some of which remain unknown. Their selectivity among the different types of bonds could represent the main interest in the process. Finally, he outlines a panorama of the potential applications of hyperbaric treatments on non-acid food products. He evokes how difficult it is to control the results when fine-tuning these treatments, and in conclusion considers it necessary to harmonize the numerous studies still needed. J.R.

Details

  • Original title: Hautes pressions : quelles applications pour les plats cuisinés ?
  • Record ID : 1994-2940
  • Languages: French
  • Source: CT-Infos - n. 4
  • Publication date: 1993/08
  • Document available for consultation in the library of the IIR headquarters only.

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