High hydrostatic pressure food processing: An overview

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...

High Hydrostatic Pressure Effects on Amoeba Proteus

Upon application of hydrostatic pressure to Amoeba proteus, all movement stops and the organism assumes a spherical shape (1). The attainment of a completely spherical shape is a gradual process requiring from 5 to 20 minutes, depending upon the pressure and temperature level. This "spher-ing" under pressure has been attributed to the reversible disruption of the plasmagel integrity and consequ...

Brillouin scattering at high pressure: an overview

Brillouin scattering allows the determination of acoustic velocities and adiabatic elastic moduli in matter. These data are crucial in many areas of science, such as fundamental physics, geosciences and technology, especially when measured as a function of the density (pressure). In this paper, we present a review of the work performed on Brillouin scattering under high pressure in diamond anvi...

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