Preservation of Foods by High-pressure Processing-a Review

High pressure (HP) processing is essentially a non-thermal decontamination process, in the present review, the basic principles underlying the effects of high pressure on food constituents and quality attributes and recent data concerning the following specific effects of high pressure on food products are discussed. Especially this paper provides a basic overview on preserving foods by high-pressure processing including technology basics, process equipment, and microbial efficacy. Effect of High Pressure processing (HPP) on micro-organisms, enzymes and food components and advantages, limitations and commercial applications of HP processing are reviewed in this paper.