High Pressure Processing Of Food Essay
High Pressure Processing of Foods: A Promising Concept
Abstract: Food quality and safety are the two main driving forces behind the choices made by today’s consumers. The food industry must adopt new technologies to enhance the safety, nutritional quality and sensory quality of food products. High pressure processing (HPP) also known as high hydrostatic pressure or ultra-high pressure processing is a non-thermal processing technology capable of prolonging the shelf-life of a number of food products while maintaining sensory and nutritional quality of the foods. It is a pasteurization method that uses pressure rather than the traditional method of heat to kill microorganisms in foods. This process, like thermal processing, helps
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High-pressure processing (HPP) also known Pascalisation is a “non thermal” food preservation technique that inactivates harmful pathogens and vegetative spoilage microorganisms by using pressure rather than heat to effect pasteurization. HPP utilizes intense pressure (about 400–600 MPa or 58,000–87,000 psi) at chilled or mild process temperatures (<45°C), allowing most foods to be preserved with minimal effects on taste, texture, appearance, or nutritional value. Pressure treatment can be used to process both liquid and high-moisture-content solid foods. Although lethal to microorganisms, pressure treatment does not break covalent bonds and has a minimal effect on food chemistry. Thus, HPP provides a means for retaining food quality while avoiding the need for excessive thermal treatments or chemical preservatives. High-pressure processing is also referred to as high-hydrostatic pressure processing (HHP) or ultrahigh-pressure processing (UHP) in the literature. Regardless of its nomenclature, the technology has been cited as one of the best innovations in food processing in 50 years. The commercial use of high-pressure processing has been expanding. It provides food processors an opportunity to preserve foods with a “cleaner” ingredient label, and it is the process of choice for applications where heat pasteurization would adversely affect product quality, for example, in assuring the food safety of a product like salami, in-pack pasteurization using heat would result in liquid purge and fat
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