HIGH PRESSURE PROCESSING - ADVANCED FOOD PRESERVATION TECHNOLOGY
Novel non thermal processing technology
Also known as ultra high pressure (UHP)or high hydrostatic pressure (HHP).
Commonly at or above 100 MPa.
Established to inactivate the enzymes without flavor and nutrient degradation.
Applied in food industry to produce high quality foods. i.e. microbiologically safe, fresh, nutritious and innovative.
Intensive pressure about 400-600 MPa used for preservation of food
Pressure treatment can be used for liquid and high moisture content solid foods.