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International Journal of Innovation and Scientific Research
ISSN: 2351-8014
 
 
Saturday 05 December 2020

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High Pressure Processing- Changes in Quality Characteristic of Various Food Material Processed Under High Pressure Technology


Volume 3, Issue 2, June 2014, Pages 168–186

 High Pressure Processing- Changes in Quality Characteristic of Various Food Material Processed Under High Pressure Technology

Ravi Shankar

Original language: English

Received 13 May 2014

Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


Consumers demand for quality of food has triggered the need for the development of a number of non-thermal approaches to food processing, of which high-pressure technology has proven to be very valuable. This review aims to identify the opportunities and challenges associated with this technology. In addition to discussing the effects of high pressure on food components, this review covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors— fruits and vegetables, dairy, and meat processing—have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues. The aim of this review is the different aspects and potential application of HPT and critically examines HPT related studies. Different types of food product (fruits and vegetables product, Dairy product, Meat product, Starch product etc.) are preserved and maintained the nutritional qualities for longer time.

Author Keywords: HPT, HPP, Isostatic, Rheology, Sterilization, Pasteurization, Preservation, Operating Cost.


How to Cite this Article


Ravi Shankar, “High Pressure Processing- Changes in Quality Characteristic of Various Food Material Processed Under High Pressure Technology,” International Journal of Innovation and Scientific Research, vol. 3, no. 2, pp. 168–186, June 2014.