Ecology, Environment and Conservation Paper

Vol 23, Sept. Suppl. Issue 2017; Page No.(182-188)

HIGH PRESSURE PROCESSING OF FOODS: A PROMISING CONCEPT

Deepika Kohli and N.C. Shahi

Abstract

Food quality, food safety, convenience, freshness, healthy food, natural flavor and taste and extended shelf-life are the main criteria for the demand made by today’s consumers. High pressure processing (HPP) is a non-thermal processing technology in which pressure is used to kill microorganism present in food. It extends the shelf-life of a number of food products by killing microorganisms similar as heat treated samples. Since it is non-thermal method of preservation the flavor of foods, vitamin content, and color of foods are unaffected and the change after processing is minimum. So, the high pressure processed food products have much good sensory and nutritional quality as compared to thermally processed food products. The high pressure processing can be used as replacement of thermally processed food because it produces the foods that have the quality similar to fresh foods.

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