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Crit Rev Food Sci Nutr. 2002;42(6):627-45.

Food processing by high hydrostatic pressure.

Author information

1
Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA.

Abstract

The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry. One of the advantages of this technology is that because it does not use heat, sensory, and nutritional attributes of the product remain virtually unaffected, thus yielding products with better quality than those processed traditional methods. HHP have the ability to inactivate microorganisms as well as enzymes responsible for shortening the life of a product. In addition to lengthening the shelf-life of food products, HHP can modify functional properties of components such as proteins, which in turn can lead to the development of new products. Equipment for large-scale production of HHP processed products are commercially available nowadays. Guacamole, sliced ham, oysters, and fruit juices are some of the products currently available on the market. HHP technology is one of the most promising nonthermal processes.

PMID:
12487422
DOI:
10.1080/20024091054274
[Indexed for MEDLINE]

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