High Pressure Processing in Food Industry Characteristics and Applications
Abstract The paper aimed to present high pressure processing of food used to process liquid and solid foods with a high content of moisture. When using high pressure processing, microorganisms are destroyed, but covalent bonds do not break and the effect on processed food is minimal. In addition, the positive effect consists of the avoidance of excessive thermal treatments and chemical preservatives. High pressure has a small effect on low molecular weight compounds such as flavor compounds, vitamins, and pigments compared to thermal processes. Therefore, the quality of high pressure pasteurized food is very similar to that of fresh food products. The quality of foodstuffs during their shelf life is influenced to a greater extent by subsequent distribution and storage temperatures or by packaging rather than by the pressure treatment itself. Food products can be HPP in a batch system or a semi continuous process. During HPP, the pressure is applied uniformly and simultaneously in all directions. After HPP the food will not return to its original size and shape due to pressure differences between the compressibility of air and water, unless the food is perfectly elastic. Pressure is instantaneously and uniformly transmitted independent of the size and geometry of food. Resultant pressure regulates most subsequent biochemical reactions occurring in treated products. This article provides an overview of current technology status.