Review on principles, effects, advantages and disadvantages of high pressure processing of food
B. E. Naveena, M. Nagaraju
Abstract
High Pressure Processing (HPP) is an emerging process technique which makes food safer and extends its shelf life. Unlike most conventional heat treatments, it is a non-thermal preservation and pasteurization technique that causes little or no change in the organoleptic and nutritional attributes of the product being processed. High-Pressure Processing (HPP) using 100 MPa to >1,000 MPa for short period and has been shown to enhance safety and extending shelf-life, free from additives with minimal influence on the sensory, physical and nutritional properties of the food and minimizes the microorganisms to the safe level. It meets consumer demand for freshness without the negativity often associated with other methods such as irradiation. This paper reviews the literature on high pressure application in food industry, principles of High-Pressure Processing, types of HPP, advantages and limitations of HPP.