High Hydrostatic Pressure

Summary: 

The problem represents the preservation of food without any additives, which are at the same time full of nutrients sensitive to high temperature. Traditional thermal pasteurization technology negatively affects sensorial properties, flavors and colors, and nutritional contents of food. The novelty proposed is the non-thermal food processing technologies as an alternative to conventional heat treatments in high-quality foods with fresh-like sensory and additive-free characteristics. HPP eliminates food pathogens at room temperature and extends the shelf life. HHP is officially approved as a non-thermal pasteurization technology that can replace traditional pasteurization in the food industry.

Application of HHP technology: food is hermetically sealed in a flexible container under high pressure of 100-600 MPa applied at room temperature, using a liquid, usually water, as the medium for pressure transfer, subjecting the interior and surface of the food to even pressure to achieve the decrease of microbe cell number.

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Stakeholder: 
Industry & Retail
Technology Provider
Type: 
Technological
GAIN: 
GAIN II
Involved People: 
UoB
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