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Annual Review of Food Science and Technology

Volume 6, 2015

Principles and Application of High Pressure–Based Technologies in the Food Industry

Abstract

High pressure processing (HPP) has emerged as a commercially viable food manufacturing tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods with minimal to no preservatives. Pressure treatment, with or without heat, inactivates pathogenic and spoilage bacteria, yeast, mold, viruses, and also spores and extends shelf life. Pressure treatment at ambient or chilled temperatures has minimal impact on product chemistry. The product quality and shelf life are often influenced more by storage conditions and packaging material barrier properties than the treatment itself. Application of pressure reduces the thermal exposure of the food during processing, thereby protecting a variety of bioactive compounds. This review discusses recent scientific advances of high pressure technology for food processing and preservation applications such as pasteurization, sterilization, blanching, freezing, and thawing. We highlight the importance of in situ engineering and thermodynamic properties of food and packaging materials in process design. Current and potential future promising applications of pressure technology are summarized.

Keyword(s): high pressure, homogenization, microbial safety, pasteurization, process design, quality, sterilization
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/content/journals/10.1146/annurev-food-022814-015539
2015-04-10
2025-04-29
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/content/journals/10.1146/annurev-food-022814-015539
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Principles and Application of High Pressure–Based Technologies in the Food Industry
Annual Review of Food Science and Technology 6, 435 (2015); https://doi.org/10.1146/annurev-food-022814-015539
/content/journals/10.1146/annurev-food-022814-015539
/content/journals/10.1146/annurev-food-022814-015539
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