High-Pressure Sterilization of Foods
Processing of foods using multiple high-pressure pulses and achieving an end temperature above 105°C under pressure produces sterility with minimal impact on flavor, texture, and color.
In the quest for better quality of shelf-stable, low-acid foods, a number of emerging technologies have been considered (FDA, 2000). Of these technologies, only high pressure has proven to be effective in eliminating all spores and enzymes while retaining a quality level equal to or better than frozen.
Advances in equipment design and construction have brought down the processing costs to be competitive with retorting and freezing. High-pressure processing will now deliver the ultimate convenienc…
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