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Using high pressure technology in processing and preserving food.

[In Italian. / En italien.]

Author(s) : PALMIERI L., CACACE D.

Type of article: Article

Summary

High pressure technology is proposed as an alternative to traditional heat treatment for food preservation. Some possible applications of high pressure processes in the fields of vegetable canning and oenology are presented. Energy savings in high pressure technology and heat pasteurization are compared; the energy necessary for a high pressure treatment is about 6% of that of the heat treatment. Investing in a high pressure plant might become cost-competitive, if one considers the higher quality of high-pressure-processed products, which is achieved by keeping organoleptic and nutritional properties closer to those of fresh products.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1995-1627
  • Languages: Italian
  • Source: Riv. ital. EPPOS - n. 12
  • Publication date: 1994/04
  • Document available for consultation in the library of the IIR headquarters only.

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