Food processing by high hydrostatic pressure

High hydrostatic pressure

The use of high pressure processing (HPP) in the food industry was developed as an alternative to common thermal processes, such as pasteurization and sterilization, to produce a microbiologically safe food while avoiding and reducing undesirable changes in sensory, physiochemical and nutritional properties of foods. The use of high pressure at high temperatures as a tool for sterilization (hig...

High pressure processing for food safety.

Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, te...

Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage

Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing

Green fermented olives cv. Halkidiki were subjected to different treatments of high hydrostatic pressure (HHP) processing (400, 450, and 500 MPa for 15 or 30 min). Total viable counts, lactic acid bacteria and yeasts/moulds, and the physicochemical characteristics of the product (pH, colour, and firmness) were monitored right after the treatment and after 7 days of storage at 20(°)C to allow fo...

Fixation of biological specimens by high hydrostatic pressure.

We investigated whether or not high hydrostatic pressure could be used as a new method of histological fixation. Various high hydrostatic pressures from 200 to 800 MPa (Mega Pascal) were applied to fresh organs including heart, liver, intestine and kidney of mice, and the gross and light microscopic findings were compared with those of organs fixed with formalin and those without fixation. The ...