Preserving Foods through High-Pressure Processing
By destroying pathogenic and spoilage organisms while keeping food chemistry basically intact, high-pressure technology enables pasteurization of foods with minimal effects on taste,texture, appearance, or nutritional value.
High-pressure processing (HPP) is a “nonthermal” 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 a…
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