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High-pressure processing (HPP) is crucial in food engineering for ensuring safe, high-quality food. This technology remains irreplaceable due to its unique benefits, despite emerging alternatives.

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Area of Science:

  • Food Engineering
  • Food Science
  • Food Technology

Background:

  • High-pressure processing (HPP), or high hydrostatic pressure (HHP), is a key technology in modern food engineering.
  • Its application impacts various aspects of food production and quality.

Purpose of the Study:

  • To review the significance of HPP in food engineering.
  • To evaluate HPP's role concerning microbial safety, nutritional and sensory quality, sustainability, market acceptance, economic viability, and technological versatility.

Main Methods:

  • Literature review and critical examination of the current state and potential of HPP.
  • Analysis of HPP's benefits and comparison with emerging alternatives.

Main Results:

  • HPP significantly enhances microbial safety, nutritional and sensory quality, and sustainability of food products.
  • The technology demonstrates considerable market acceptance, economic viability, and versatility.

Conclusions:

  • Despite advancements in alternative technologies, high-pressure processing remains an indispensable technology in food engineering.
  • HPP offers unique and irreplaceable benefits for producing sustainable, high-quality, and safe food products.