RICHARD S. MEYER, KERN L. COOPER, DIETRICH KNORR,

HUUB L.M. LELIEVELD

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.High-Pressure Sterilization of Foods

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…



Fig. 1—Double-pulse variables

Fig. 2—High pressure lethality chartTable 1 High-pressure-processing guidelines for sterilizing low-acid foods



Table 2 Estimated costs for high-pressure sterilization of foods

Suppliers of commercial-size high-pressure processing equipment

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