About this document
High Pressure Processing in Food Tech by foodsciencetech is a document available to read on EtoBox.
This document provides an overview of high pressure processing (HPP) technology for food preservation. HPP uses high water pressure to kill pathogens and extend shelf life while maintaining quality. Pressures of 200-800 MPa are applied for 20 minutes to inactivate microbes and enzymes. HPP equipment consists of a pressure vessel and intensifier pump. Common applications include fruits, vegetables, meat, fish and beverages. HPP can replace thermal pasteurization with minimal effects on sensory and nutritiona
- Author
- foodsciencetech
- Language
- EN