12. Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods

  1. Rajeev Bhat2,
  2. Abd Karim Alias2 and
  3. Gopinadhan Paliyath3
  1. Hudaa Neetoo and
  2. Haiqiang Chen

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch12

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Neetoo, H. and Chen, H. (2012) Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch12

Editor Information

  1. 2

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 3

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. Department of Animal and Food Sciences, University of Delaware, Newark, DE, USA

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045

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Keywords:

  • eggs;
  • high hydrostatic pressure;
  • meat;
  • milk;
  • pathogens;
  • preservation;
  • processing;
  • produce;
  • quality;
  • spoilage

Summary

High hydrostatic pressure (HHP), also known as high-pressure processing or ultra high pressure, has been cited as one of the best breakthroughs in food science in 50 years. The benefits of HHP for food processing are manifold and include improvement in the microbiological safety of food, control of food spoilage, and extension of product shelf life. Unlike conventional thermal processing, the sensory and nutritional attributes of HHP-processed foods are not severely affected, resulting in products with fresh-like minimally processed characteristics and of higher quality. In addition, pressure transmission is uniform and quasi-instantaneous during HHP regardless of the size and geometry of food, rendering the technology more effective and energy-efficient. In light of these reasons, the use of HHP for processing food has resurged with the industry's renewed interest in its application. Within the last decade, a number of companies have introduced commercial grade highpressure systems thus providing food processors an opportunity to preserve foods with a “cleaner” ingredient label, and offering a process of choice for applications where alternative processing methods would adversely impact product quality. This chapter opens with a general overview of HHP covering the fundamentals of this technology, and subsequently exposes the reader to the current status of HHP, highlighting its vast research scope and commercial applications for major food commodities.