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Related Experiment Videos

Food processing by high hydrostatic pressure.

M F San Martín1, G V Barbosa-Cánovas, B G Swanson

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

Critical Reviews in Food Science and Nutrition
|December 19, 2002
PubMed
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High hydrostatic pressure (HHP) processing is a promising nonthermal method for food preservation. This technology maintains product quality, inactivates microbes, and enhances functional properties, leading to improved food products and novel applications.

Area of Science:

  • Food Science and Technology
  • Biotechnology
  • Food Engineering

Background:

  • High hydrostatic pressure (HHP) processing is increasingly adopted in the food industry.
  • Unlike thermal methods, HHP preserves sensory and nutritional qualities, enhancing product quality.
  • HHP inactivates microorganisms and enzymes, extending product shelf-life.

Purpose of the Study:

  • To highlight the benefits and applications of HHP in food processing.
  • To discuss the potential of HHP in developing new food products.
  • To underscore HHP as a leading nonthermal processing technology.

Main Methods:

  • Application of high hydrostatic pressure for food preservation.
  • Analysis of microbial and enzymatic inactivation.

Related Experiment Videos

  • Evaluation of changes in functional properties of food components.

    • Main Results:

    • HHP processing maintains superior sensory and nutritional attributes compared to traditional methods.
    • Effective inactivation of microorganisms and enzymes leads to extended shelf-life.
    • Modification of protein functional properties enables the development of innovative food products.

    Conclusions:

    • HHP is a highly promising nonthermal food processing technology.
    • Commercial-scale equipment for HHP processing is readily available.
    • HHP offers significant advantages for food quality, safety, and product innovation.