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Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

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Abstract

High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

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Abbreviations

P :

pressure (Pa)

T :

temperature (°C)

ρ :

density (kg m−3)

η :

viscosity (Pa s)

C p :

specific heat (W kg−1 K−1)

D :

characteristic length (m)

k :

inactivation constant

λ :

thermal conductivity (W/m1 K)

t :

time

α :

thermal expansion coefficient (K−1)

A, B, C :

mass of each designated food component

CH :

compression heating (°C)

M:

food medium

W:

water

p:

food product

pp:

food product packaging

hyd_me:

hydraulic mechanisms in processing medium

hyd_p:

hydraulic mechanisms in product

th_me:

thermal conduction in processing medium

th_p:

thermal conduction in food product

th_pp:

thermal conduction in product packaging

in:

inactivation

x, y, z:

designated food component

food:

composite food material

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    Tomás Norton & Da-Wen Sun

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Norton, T., Sun, DW. Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry. Food Bioprocess Technol 1, 2–34 (2008). https://doi.org/10.1007/s11947-007-0007-0

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