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Le traitement des produits alimentaires par les hautes pressions : une vue d'ensemble.

High pressure processing of foods: an overview.

Auteurs : TEWARI G., JAYAS D. S., HOLLEY R. A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : High pressure processing of foods: an overview.
  • Identifiant de la fiche : 2001-0835
  • Langues : Anglais
  • Source : Sci. Aliments - vol. 19 - n. 6
  • Date d'édition : 1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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