High hydrostatic pressure
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چکیده
The use of high pressure processing (HPP) in the food industry was developed as an alternative to common thermal processes, such as pasteurization and sterilization, to produce a microbiologically safe food while avoiding and reducing undesirable changes in sensory, physiochemical and nutritional properties of foods. The use of high pressure at high temperatures as a tool for sterilization (high pressure thermal sterilization HPTS) may lead to benefits in terms of food safety and food quality when compared to conventional retorting. This promising technology is not yet available at industrial scale level, however recent research may trigger the use of this application for certain foods. HPTS combines the synergistic effects of elevated temperatures (90 121°C) and pressures above or equal to 600 MPa to realize a quick and sufficient inactivation of endospores.
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