High-Pressure Processing in Food Publisher



Fam SN¹ ; Khosravidarani K² ; Massoud R³ ; Massoud A⁴
Source: Biointerface Research in Applied Chemistry Published:2021

Abstract

Thermal processing has been the most common method in food processing technology, but it has eliminated the quality of fresh type food (nutritionally and sensorial). Therefore, the non-thermal methods emerged, and High-Pressure Processing (HPP), applying 100 to 1000 MPa for a short period, is the most popular one due to maintaining the food's nutritional and sensory characteristics extending the shelf-life well as eliminating the level of the microorganism. HPP is an environmentally friendly technology that helps to decrease energy consumption. It can be used in nearly all food industries, from milk to meat, as a novel preserving method. This article reviews the effects of this innovative processing technology on food quality. The microbial effects in some food categories and extending the shelf life are explained. HPPs’ advantages and limits compared to thermal processing are highlighted. © 2020 by the authors.