1932
0
  1. Home
  2. A-Z Publications
  3. Annual Review of Food Science and Technology
  4. Volume 6, 2015
  5. Article

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
Loading

Article metrics loading...

/content/journals/10.1146/annurev-food-022814-015539
2015-04-10
2024-04-20
Loading full text...

Full text loading...

/deliver/fulltext/food/6/1/annurev-food-022814-015539.html?itemId=/content/journals/10.1146/annurev-food-022814-015539&mimeType=html&fmt=ahah

Literature Cited

  1. Ahn J, Balasubramaniam VM, Yousef AE. 2007. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int. J. Food Microbiol. 113:321–29 [Google Scholar]
  2. Alt N, Schieberle P. 2005. Model studies on the influence of high hydrostatic pressure on the formation of glycated arginine modifications at elevated temperatures. J. Agric. Food Chem. 53:5789–97 [Google Scholar]
  3. Ananta E, Volker H, Schlüter O, Knorr D. 2001. Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices. Innov. Food Sci. Emerg. Technol. 2:261–72 [Google Scholar]
  4. Anonymous 2014. Spurring Innovation in Food and Agriculture: A Review of the USDA Agriculture and Food Research Initiative Program Washington, DC: Natl. Acad. Press
  5. Ardia A, Knorr D, Ferrari G, Heinz V. 2003. Kinetic studies on combined high-pressure and temperature inactivation of Alicyclobacillus acidoterrestris spores in orange juice. Appl. Biotechnol. Food Sci. Policy 1:169–73 [Google Scholar]
  6. Ayvaz H, Schirmer S, Yash P, Balasubramaniam VM, Somerville J, Daryaei H. 2012. Influence of selected packaging materials on some quality aspects of pressure-assisted thermally processed carrots during storage. LWT-Food Sci. Technol. 46:437–47 [Google Scholar]
  7. Balasubramaniam VM, Farkas D. 2008. High-pressure food processing. Food Sci. Technol. Int. 14:413–18 [Google Scholar]
  8. Balasubramaniam VM, Farkas D, Turek EJ. 2008. Preserving foods through high-pressure processing. Food Technol. Chicago 62:1132–38 [Google Scholar]
  9. Balasubramaniam VM, Ting E, Stewart CM, Robbins JA. 2004. Recommended laboratory practices for conducting high-pressure microbial experiments. Innov. Food Sci. Emerg. Technol. 5:299–306 [Google Scholar]
  10. Balasubramanian S, Balasubramaniam VM. 2003. Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing. Food Res. Int. 36:661–68 [Google Scholar]
  11. Balny C, Masson P. 1993. Effects of high pressure on proteins. Food Rev. Int. 9:611–28 [Google Scholar]
  12. Bevilacqua A, Costa C, Corbo MR, Sinigaglia M. 2009. Effects of the high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solution. Lett. Appl. Microb. 48:261–67 [Google Scholar]
  13. Black EP, Setlow P, Hocking AD, Stewart CM, Kelly AL, Hoover DG. 2007. Response of spores to high-pressure processing. Compr. Rev. Food Sci. Food Saf. 6:103–19 [Google Scholar]
  14. Bridgman PW. 1909. An experimental determination of certain compressibilities. Proc. Am. Acad. Arts Sci. 44:255–79 [Google Scholar]
  15. Bridgman PW. 1912. Water, in liquid and five solid forms, under pressure. Proc. Am. Acad. Arts Sci. 47:441–558 [Google Scholar]
  16. Bridgman PW. 1914a. Change of phase under pressure I. The phase diagram of eleven substances with especial reference to melting curve. Phys. Rev. 3:153–203 [Google Scholar]
  17. Bridgman PW. 1914b. The coagulation of albumen by pressure. J. Biol. Chem. 19:511–13 [Google Scholar]
  18. Bridgman PW. 1923. The thermal conductivity of liquids under pressure. Proc. Am. Acad. Arts Sci. 59:141–69 [Google Scholar]
  19. Bridgman PW. 1931. The Physics of High Pressure London: G. Bell & Sons
  20. Briñez WJ, Roig-Sagués AX, Herrero MH, López BG. 2006a. Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice. J. Food Prot. 69984–89
  21. Briñez WJ, Roig-Sagués AX, Herrero MH, López BG. 2006b. Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization. J. Food Protect. 6986–92
  22. Briñez WJ, Roig-Sagués AX, Herrero MH, López BG. 2007. Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20 degrees C. Food Control 101282–88
  23. Brown K. 1920. The manufacture of phenol in a continuous high-pressure autoclave. J. Ind. Eng. Chem. 12:279–80 [Google Scholar]
  24. Buchheim W, Abou El-Nour AM. 1992. Induction of milkfat crystallization in the emulsified state by high hydrostatic-pressure. Eur. J. Lipid Sci. Tech. 94:369–73 [Google Scholar]
  25. Buckow R, Heinz V, Knorr D. 2007. High pressure phase transition kinetics of maize starch. J. Food Eng. 81:469–75 [Google Scholar]
  26. Buckow R, Kastell A, Terefe NS, Versteeg C. 2010. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice. J. Agric. Food Chem. 105:513–21 [Google Scholar]
  27. Buckow R, Wendorff J, Hemar Y. 2011. Conjugation of bovine serum albumin and glucose under combined high pressure and heat. J. Agric. Food Chem. 59:3915–23 [Google Scholar]
  28. Bull MK, Oliver SA, Diepenbeek RJ, Kormelink F, Chapman B. 2009. Synergistic inactivation of spores of proteolytic Clostridium botulinum strains by high pressure and heat is strain and product dependent. Appl. Environ. Microbiol. 75:434–45 [Google Scholar]
  29. Butz P, Bognar A, Dieterich S, Tauscher B. 2007. Effect of high-pressure processing at elevated temperatures on thiamin and riboflavin in pork and model systems. J. Agric. Food Chem. 55:1289–94 [Google Scholar]
  30. Butz P, Koller WD, Tauscher B, Wolf S. 1994. Ultra-high pressure processing of onions—chemical and sensory changes. LWT-Food Sci. Technol. 27:463–67 [Google Scholar]
  31. Butz P, Serfert Y, Fernandez-Garcia A, Dieterich S, Lindauer R. et al. 2004. Influence of high-pressure treatment at 25 degrees C and 80 degrees C on folates in orange juice and model media. J. Food Sci. 69:S117–21 [Google Scholar]
  32. Caner C, Hernandez RJ, Pascall MA, Balasubramaniam VM, Harte BR. 2004. The effect of high-pressure food processing on the sorption behaviour of selected packaging materials. Packag. Technol. Sci. 17:139–53 [Google Scholar]
  33. Cheftel JC. 1995. Review: high-pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1:75–90 [Google Scholar]
  34. Damar S, Balaban M. 2006. Review of dense phase Co2 technology: microbial and enzyme inactivation, and effects on food quality. J. Food Sci. 71:R1–11 [Google Scholar]
  35. Daryaei H, Balasubramaniam VM, Legan JD. 2013. Kinetics of Bacillus cereus spore inactivation in cooked rice by combined pressure-heat treatment. J. Food Protect. 76:616–23 [Google Scholar]
  36. de Heij WBC, Van Schepdael LJMM, Moezelaar R, Hoogland Hans, Matser AM, van den Berg RW. 2003. High-pressure sterilization: maximizing the benefits of adiabatic heating. Food Technol.-Chicago 57:37–41 [Google Scholar]
  37. de Roeck A, Duvetter T, Fraeye I, Van der Plancken I, Sila DN. et al. 2009. Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture. Food Chem. 115:207–13 [Google Scholar]
  38. De Vleeschouwer K, Van der Plancken I, Van Loey A, Hendrickx ME. 2010. The effect of high pressure–high temperature processing conditions on acrylamide formation and other Maillard reaction compounds. J. Agric. Food Chem. 58:11740–48 [Google Scholar]
  39. Diels AMJ, Callewaert L, Wuytack EY, Masschalck B, Michiels CW. 2004. Moderate temperatures affect Escherichia coli inactivation by high-pressure homogenization only through fluid viscosity. Biotechnol. Prog. 20:1512–17 [Google Scholar]
  40. Diels AMJ, Callewaert L, Wuytack EY, Masschalck B, Michiels CW. 2005. Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition. Int. J. Food Microbiol. 101:281–91 [Google Scholar]
  41. Diels AMJ, Wuytack EY, Michiels CW. 2003. Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures. Int. J. Food Microbiol. 87:55–62 [Google Scholar]
  42. Donsì F, Ferrari G, Maresca P. 2009. High-pressure homogenization for food sanitization. Global Issues in Food Science and Technology GV Barbosa-Cánovas, A Mortimer, D Lineback, W Spiess, K Buckle, P Colonna 309–52 San Diego: Academic
  43. Dunne CP. 2005. High pressure keeps food fresher SSC-Natick Press Release #05-22, May 3. http://www.natick.army.mil/about/pao/05/05-22.htm
  44. Elgasim EA, Holmes ZA, Meyer PF. 1980. The effect of pressurisation of pre-rigor muscle on post-rigor meat characteristics. Meat Sci. 4:33–40 [Google Scholar]
  45. Fairclough JPA, Conti M. 2009. Influence of ultra-high pressure sterilization on the structure of polymer films. Packag. Technol. Sci. 22:303–10 [Google Scholar]
  46. Farkas D, Hoover D. 2000. High pressure processing. J. Food Sci. 65:47–64 [Google Scholar]
  47. Fito P, Chiralt A, Betoret N, Gras M, Chafer M. et al. 2001. Vacuum impregnation and osmotic dehydration in matrix engineering—application in functional fresh food development. J. Food Eng. 49:2–3175–83 [Google Scholar]
  48. Floros JD, Newsome R, Fisher W, Barbosa-Canovas GV, Chen H. et al. 2010. Feeding the world today and tomorrow: the importance of food, science and technology. Compr. Rev. Food Sci. Food Saf. 9:572–99 [Google Scholar]
  49. Galotto MJ, Ulloa P, Escobar R, Guarda A, Gavara R, Miltz J. 2008. Effect of high-pressure food processing on the mass transfer properties of selected packaging materials. Packag. Technol. Sci. 23:253–66 [Google Scholar]
  50. Galotto MJ, Ulloa PA, Guarda A, Gavara R, Miltz J. 2009. Effect of high-pressure food processing on the physical properties of synthetic and biopolymer films. J. Food Sci. 74:E304–11 [Google Scholar]
  51. Gupta R, Balasubramaniam VM, Schwartz SJ, Francis DM. 2010. Storage stability of lycopene in tomato juice subjected to combined pressure-heat treatments. J. Agric. Food Chem. 58:8305–13 [Google Scholar]
  52. Gupta R, Mikhaylenko G, Balasubramaniam VM, Tang J. 2011. Combined pressure–temperature effects on the chemical marker (4-hydroxy-5-methyl-3(2H)-furanone) formation in whey protein gels. LWT-Food Sci. Technol. 44:2141–46 [Google Scholar]
  53. Halim L, Pascall MA, Lee J, Finnigan B. 2009. Effect of pasteurization, high-pressure processing, and retorting on the barrier properties of nylon 6, nylon 6/ethylene vinyl alcohol, and nylon 6/nanocomposites films. J. Food Sci. 74:N9–15 [Google Scholar]
  54. Hayes MG, Fox PF, Kelly AL. 2005. Potential applications of high pressure homogenisation in processing of liquid milk. J. Dairy Res. 72:25–33 [Google Scholar]
  55. Heremans K. 1995. High pressure effects on biomolecules. High Pressure Processing of Foods DA Ledward, DE Johnston, RG Earnshaw 81–97 Reading, UK: Nottm. Univ. Press [Google Scholar]
  56. Hite BH. 1899. The effect of high pressure preservation of milk. West Virginia Agric. Exp. Station Bull. 58:15–35 [Google Scholar]
  57. Hoover D, Metrick C, Papineau AM, Farkas DF, Knorr D. 1989. Biological effects of high hydrostatic pressure on food microorganisms. Food Technol.-Chicago 3:99–107 [Google Scholar]
  58. Houška M, Kubásek M, Strohalm J, Landfeld A, Kamarád J. 2004. Warming of olive oil processed by high hydrostatic pressure. High Pressure Res. 24303–8
  59. Huppertz T. 2011. Homogenization of milk. High-pressure homogenizers. Encyclopedia of Dairy Sciences JW Fuquay 755–60 San Diego: Academic 2nd ed [Google Scholar]
  60. Ibarz A, Barbosa-Cánovas GV. 2001. Unit Operations in Food Engineering Boca Raton, Fla: CRC
  61. Juliano P, Bilbao-Sainz C, Koutchma T, Balasubramaniam VM, Clark S. et al. 2012. Shelf-stable egg-based products processed by high pressure thermal sterilization. Food Eng. Rev. 4:55–67 [Google Scholar]
  62. Juliano P, Koutchma T, Sui Q, Barbosa-Cánovas GV, Sadler G. 2010. Polymeric-based food packaging for high-pressure processing. Food Eng. Rev. 2:274–97 [Google Scholar]
  63. King JW. 2014. Modern supercritical fluid technology for food applications. Annu. Rev. Food Sci. Technol. 5:215–38 [Google Scholar]
  64. Knockaert G, Sudheer KP, Lemmers L, Van Buggenhout S, Hendrickx ME, Van Loey A. 2013. Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processing. Food Chem. 138:1515–20 [Google Scholar]
  65. Knoerzer K, Buckow R, Versteeg C. 2010. Adiabatic compression heating coefficients for high-pressure processing—a study of some insulating polymer materials. J. Food Eng. 98:110–19 [Google Scholar]
  66. Knoerzer K, Chapman B. 2011. Effect of material properties and processing conditions on the prediction accuracy of a CFD model for simulating high pressure thermal (HPT) processing. J. Food Eng. 104:404–13 [Google Scholar]
  67. Koutchma T, Guo B, Patazca E, Parisi B. 2005. High pressure–high temperature sterilization: from kinetic analysis to process verification. J. Food Process Eng. 28:610–29 [Google Scholar]
  68. Kumar S, Thippareddi H, Subbiah J, Zivanovic S, Davidson PM, Harte F. 2009. Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan. J. Food Sci. 74:M8–14 [Google Scholar]
  69. Larson WP, Harzell TB, Diehl HS. 1918. The effect of high pressure on bacteria. J. Infect. Dis. 22:271–79 [Google Scholar]
  70. LeBail A, Chevalier D, Mussa DM, Ghoul M. 2002. High pressure freezing and thawing of foods: a review. Int. J. Refrig. 25:504–13 [Google Scholar]
  71. Lippmann F. 1897. Over the effect of pressure and temperature on the starch saccharification. Chem. Zentr. 26:657–68 [Google Scholar]
  72. López-Pedemonte T, Brinez WJ, Roig-Sagués AX, Guamis B. 2006. Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure. J. Dairy Sci. 894536–44
  73. Margosch D, Ehrmann MA, Buckow R, Heinz V, Vogel RF, Ganzle MG. 2006. High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature. Appl. Environ. Microbiol. 72:3476–81 [Google Scholar]
  74. Margosch D, Gaenzle MG, Ehrmann MA, Vogel RF. 2004. Pressure inactivation of Bacillus endospores. Appl. Environ. Microbiol. 70:7321–28 [Google Scholar]
  75. Martínez-Monteagudo SI, Saldaña MDA. 2014. Modeling the retention kinetics of conjugated linoleic acid during high-pressure sterilization of milk. Food Res. Int. 62169–76
  76. Martínez-Monteagudo SI, Saldaña MDA. 2015. Kinetics of lactulose formation in milk treated with pressure-assisted thermal processing. Innov. Food Sci. Emerg. Technol. 2822–30
  77. Martínez-Monteagudo SI, Saldaña MDA, Torres JA, Kennelly JJ. 2012. Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk. Innov. Food Sci. Emerg. Technol. 16291–97
  78. Matser AM, Krebbers B, van den Berg RW, Bartels PV. 2004. Advantages of high pressure sterilization on quality of food products. Trends Food Sci. Technol. 15:79–85 [Google Scholar]
  79. Meyer RS, Cooper KL, Knorr D, Lelieveld HLM. 2000. High pressure sterilization of foods. Food Technol.-Chicago 54:67–72 [Google Scholar]
  80. Min S, Sastry S, Balasubramaniam VM. 2007. In situ electrical conductivity measurement of select liquid foods under hydrostatic pressure to 800 MPa. J. Food Eng. 82:489–97 [Google Scholar]
  81. Min S, Sastry S, Balasubramaniam VM. 2009. Variable volume piezometer for measurement of volumetric properties of materials under high pressure. High Pressure Res. 29:278–89 [Google Scholar]
  82. Min S, Sastry S, Balasubramaniam VM. 2010. Compressibility and density of select liquid and solid foods under pressures up to 700 MPa. J. Food Eng. 96:568–74 [Google Scholar]
  83. Molina-Guitierrez A, Stippl V, Delgado A, Ganzle MG, Vogel R. 2002. In situ determination of the intercellular pH of Lactococcus lactis and Lactobacillus plantarum during pressure treatment. Appl. Environ. Microbiol. 68:4399–406 [Google Scholar]
  84. Mozhaev VV, Heremans K, Frank J, Masson P, Balny C. 1994. Exploiting the effects of high hydrostatic pressure in biotechnological applications. Trends Biotechnol. 12:493–501 [Google Scholar]
  85. Mujica-Paz H, Valdez-Fragoso A, Samson CT, Welti-Chanes J, Torres JA. 2011. High-pressure processing technologies for the pasteurization and sterilization of foods. Food Bioproc. Technol. 4:6969–85 [Google Scholar]
  86. Myles AE. 2013. Economic impact of the U.S. food processing industry. J. Food Dist. Res. 44:1103 [Google Scholar]
  87. Needs EC, Stenning RA, Gill AL, Ferragut V, Rich GT. 2000. High-pressure treatment of milk: effects on casein micelle structure and on enzymic coagulation. J. Dairy Res. 67:31–42 [Google Scholar]
  88. Nguyen LT, Balasubramaniam VM, Ratphitagsanti W. 2013. Estimation of accumulated lethality under pressure-assisted thermal processing. Food Bioprocess Technol. 7:633–44 [Google Scholar]
  89. Nguyen LT, Balasubramaniam VM, Sastry S. 2012. Determination of in-situ thermal conductivity, thermal diffusivity, volumetric specific heat and isobaric specific heat of selected foods under pressure. Int. J. Food Prop. 15:169–87 [Google Scholar]
  90. Nguyen LT, Rastogi NK, Balasubramaniam VM. 2007. Evaluation of the instrumental quality of pressure-assisted thermally processed carrots. J. Food Sci. 5:E264–70 [Google Scholar]
  91. Norton T, Sun D-W. 2008. Recent advances in the use of high pressure as an effective processing technique in the food industry. Food Bioprocess Technol. 1:2–34 [Google Scholar]
  92. Okamoto M. 1992. The contribution by diffusion to the cycloaddition reactions of singlet oxygen with furans in solution under high pressure. J. Phys. Chem. 96:245–48 [Google Scholar]
  93. Oley I, Verlinde P, Hendrickx ME, Van Loey A. 2006. Temperature and pressure stability of L-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: a kinetic study. Eur. Food Res. Technol. 223:71–77 [Google Scholar]
  94. Otero L, Molina-García AD, Sanz PD. 2000. Thermal effect in foods during quasi-adiabatic pressure treatments. Innov. Food Sci. Emerg. Technol. 1:119–26 [Google Scholar]
  95. Otero L, Sanz PD. 2003. Modelling heat transfer in high pressure food processing: a review. Innov. Food Sci. Emerg. Technol. 4:121–34 [Google Scholar]
  96. Park SH, Balasubramaniam VM, Sastry SK. 2013a. Estimating pressure induced changes in vegetable tissue using in situ electrical conductivity measurement and instrumental analysis. J. Food Eng. 114:47–56 [Google Scholar]
  97. Park SH, Balasubramaniam VM, Sastry SK. 2014. Quality of shelf-stable low-acid vegetables processed using pressure-ohmic-thermal sterilization. LWT-Food Sci. Technol. 57:243–52 [Google Scholar]
  98. Park SH, Balasubramaniam VM, Sastry SK, Lee J. 2013b. Pressure–ohmic–thermal sterilization: a feasible approach for the inactivation of Bacillus amyloliquefaciens and Geobacillus stearothermophilus spores. Innov. Food Sci. Emerg. Technol. 19:115–23 [Google Scholar]
  99. Patazca E, Koutchma T, Balasubramaniam VM. 2007. Quasi-adiabatic temperature increase during high pressure processing of selected foods. J. Food Eng. 80:199–205 [Google Scholar]
  100. Patazca E, Koutchma T, Ramaswamy HS. 2006. Inactivation kinetics of Geobacillus stearothermophilus spores in water using high-pressure processing at elevated temperatures. J. Food Sci. 71:M110–16 [Google Scholar]
  101. Pathanibul P, Taylor TM, Davidson PM, Harte F. 2009. Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin. Int. J. Food Microbiol. 129:316–20 [Google Scholar]
  102. Peleg M, Cole MB. 1998. Reinterpretation of microbial survival curves. Crit. Rev. Food Sci. Nutr. 5:353–80 [Google Scholar]
  103. Rajan S, Ahn J, Balasubramaniam VM, Yousef AE. 2006. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince. J. Food Prot. 69:853–60 [Google Scholar]
  104. Ramaswamy R, Balasubramaniam VM, Sastry S. 2007. Thermal conductivity of selected liquid foods at elevated pressures up to 700 MPa. J. Food Eng. 83:444–51 [Google Scholar]
  105. Rasanayagam V, Balasubramaniam VM, Ting E, Sizer CE, Bush C, Anderson C. 2003. Compression heating of selected fatty food materials during high-pressure processing. J. Food Sci. 68:254–59 [Google Scholar]
  106. Rastogi N, Raghavarao KMS, Balasubramaniam VM, Niranjan K, Knorr D. 2007. Opportunities and challenges in high pressure processing of foods. Crit. Rev. Food Sci. Nutr. 47:69–112 [Google Scholar]
  107. Reddy NR, Marshall KM, Morrissey TR, Loeza V, Patazca E. et al. 2013. Combined high pressure and thermal processing on inactivation of type A and proteolytic type B spores of Clostridium botulinum. J. Food Prot. 76:81384–92 [Google Scholar]
  108. Reddy NR, Solomon HM, Tetzloff RC, Rhodehamel EJ. 2003. Inactivation of Clostridium botulinum type A spores by high-pressure processing at elevated temperatures. J. Food Prot. 8:1402–7 [Google Scholar]
  109. Reddy NR, Tetzloff RC, Solomon HM, Larkin JW. 2006. Inactivation of Clostridium botulinum nonproteolytic type B spores by high pressure processing at moderate to elevated high temperatures. Innov. Food Sci. Emerg. Technol. 3:169–75 [Google Scholar]
  110. Reineke K, Mathys A, Heinz V, Knorr D. 2013. Mechanisms of endospore inactivation under high pressure. Trends Microbiol. 21:296–304 [Google Scholar]
  111. Rodriguez AC, Larkin JW, Dunn J, Patazca E, Reddy NR. et al. 2004. Model of the inactivation of bacterial spores by moist heat and high pressure. J. Food Sci. 8:E367–73 [Google Scholar]
  112. Rovere P, Gola S, Maggi A, Scaramuzza N, Miglioli L. 1998. Studies on bacterial spores by combined high pressure-heat treatment: possibility to sterilize low acid foods. High Pressure Food Science, Bioscience and Chemistry NS Issacs 222 Cambridge, UK: R. Soc. Chem. [Google Scholar]
  113. Sander FV. 1943. The effects of high pressure on the inversion of sucrose and the mutarotation of glucose. J. Biol. Chem. 148:311–19 [Google Scholar]
  114. Samaranayake CP, Sastry SK. 2013. In-situ pH measurement of selected liquid foods under high pressure. Innov. Food Sci. Emerg. Technol. 17:22–26 [Google Scholar]
  115. Schauwhecker A, Balasubramaniam VM, Sadler G, Pascall MA, Adhikari C. 2002. Influence of high pressure processing on selected polymeric materials and on the migration of a pressure transmitting fluid. Packag. Technol. Sci. 15:255–62 [Google Scholar]
  116. Serrano J, Velazquez G, Lopetcharat K, Ramirez JA, Torres JA. 2004. Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds. J. Dairy Sci. 87:3172–82 [Google Scholar]
  117. Sevenich R, Bark F, Crews C, Anderson W, Pye C. et al. 2013. Effect of high pressure thermal sterilization on the formation of food processing contaminants. Innov. Food Sci. Emerg. Technol. 20:42–50 [Google Scholar]
  118. Sevenich R, Elke K, Crews C, Anderson W, Pye C. et al. 2014. High-pressure thermal sterilization: food safety and food quality of baby food puree. J. Food Sci. 79:M230–37 [Google Scholar]
  119. Skinner GE, Marshall KM, Morrissey TR, Loeza V, Patazca E. et al. 2014. Combined high pressure and thermal processing on inactivation of type E and nonproteolytic type B and F spores of Clostridium botulinum. J. Food Prot. 77:122054–61 [Google Scholar]
  120. Singh PP, Saldaña MDA. 2011. Subcritical water extraction of phenolic compounds from potato peel. Food Res. Int. 442452–58
  121. Singh PR, Heldman DR. 2008. Introduction to Food Engineering Burlington, MA: Academic 5th. ed.
  122. Sizer CE, Balasubramaniam VM, Ting E. 2002. Validating high-pressure processes for low-acid foods. Food Technol.-Chicago 2:36–42 [Google Scholar]
  123. Smelt JP. 1998. Recent advances in the microbiology of high pressure processing. Trends Food Sci. Technol. 9:152–58 [Google Scholar]
  124. Songming Z, Marcotte M, Ramaswamy H, Shao Y, Le-Bail A. 2008. Evaluation and comparison of thermal conductivity of food materials at high pressure. Food Bioprod. Process. 86:147–53 [Google Scholar]
  125. Soxhlet F. 1881. Supposed conversion of starch into sugar by water at a high temperature. J. Chem. Soc. Abstr. 42:554–57 [Google Scholar]
  126. Stern O. 1897. The influence of a pressure of 500 atmospheres on the rate of inversion of cane sugar. Annalen Physik. 59:652 [Google Scholar]
  127. Stewart C, Dunne PC, Keener L. 2015. Pressure-assisted thermal sterilization validation. High Pressure Processing Principles, Technology and Applications VM Balasubramaniam, GV Barbosa-Canovas, HLM Lelieveld. New York: Springer In press [Google Scholar]
  128. Tay A, Shellhammer TH, Yousef AE, Chism GW. 2003. Pressure death and tailing behavior of Listeria monocytogenes strains having different barotolerances. J. Food Prot. 66:112057–61 [Google Scholar]
  129. Taylor TM, Roach A, Black DG, Davidson PM, Harte F. 2007. Inactivation of Escherichia coli K-12 exposed to pressures in excess of 300 MPa in a high-pressure homogenizer. J. Food Protect. 4:820–1053 [Google Scholar]
  130. Ting E. 2011. High-pressure processing equipment fundamentals. See Zhang et al. 2011 20–27
  131. Ting E, Balasubramaniam VM, Raghubeer E. 2002. Determining thermal effects in high pressure processing. Food Technol.-Chicago 56:31–35 [Google Scholar]
  132. Toledo RT. 2007. Fundamentals of Food Process Engineering New York, NY: Springer
  133. Tonello C. 2011. Case of studies on high-pressure processing of foods. See Zhang et al. 2011 36–50
  134. Vachon JF, Kheadr EE, Giasson J, Paquin P, Fliss I. 2002. Inactivation of foodborne pathogens in milk using dynamic high pressure. J. Food Prot. 65:345–52 [Google Scholar]
  135. Van Boekel M, Fogliano V, Pellegrini N, Stanton C, Scholz G. et al. 2010. A review on the beneficial aspects of food processing. Mol. Nutr. Food Res. 54:1215–47 [Google Scholar]
  136. Van Loey A, Ooms V, Weemaes C, Van den Broeck I, Ludikhuyze L. et al. 1998. Thermal and pressure-temperature degradation of chlorophyll in broccoli (Brassica oleracea L. italica) juice: a kinetic study. J. Agric. Food Chem. 46:5289–94 [Google Scholar]
  137. Verbeyst L, Bogaerts R, Van der Plancken I, Hendrickx M, Van Loey A. 2013. Modelling of vitamin C degradation during thermal and high-pressure treatments of red fruits. Food Bioprocess Technol. 6:1015–23 [Google Scholar]
  138. Verbeyst L, Crombruggen KV, Van der Plancken I, Hendrickx ME, Van Loey A. 2011. Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries. J. Food Eng. 105:513–21 [Google Scholar]
  139. Verbeyst L, Oey I, Van der Plancken I, Hendrickx M, Van Loey A. 2010. Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries. Food Chem. 123:269–74 [Google Scholar]
  140. Vervoort L, Van der Plancken I, Grauwet T, Verlinde P, Matser A. et al. 2012. Thermal versus high pressure processing of carrots: a comparative pilot-scale study on equivalent basis. Innov. Food Sci. Emerg. Technol. 15:1–13 [Google Scholar]
  141. Wan J. 2014. High Pressure Processing for Inactivation of Clostridium botulinum Spores for Low-Acid Foods: Technical Program and Abstract Book of the 2014 International Nonthermal Processing Workshop and Short Course at The Ohio State University, Columbus, OH. October 21–23 VM Balasubramaniam Columbus, OH: Ohio Univ. Press [Google Scholar]
  142. Wuytack EY, Diels AJ, Michiels CW. 2002. Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure. Int. J. Food Microbiol. 77:205–12 [Google Scholar]
  143. Yayanos AA. 1969. A technique for studying biological reaction rates at high pressure. Rev. Sci. Instrum. 40:961 [Google Scholar]
  144. Yoo S, Holloman C, Tomasko D, Koelling K, Pascall MA. 2014. Effect of high pressure processing on the thermal and mechanical properties of polyethylene films measured by dynamical mechanical and tensile analyses. Packag. Technol. Sci. 27:169–78 [Google Scholar]
  145. Zhang H, Barbosa-Canovas GV, Balasubramaniam VM, Dunne CP, Farkas DF, Yuan JTC. 2011. Nonthermal Processing Technologies for Food Oxford, UK: Wiley-Blackwell
  146. Zhao Y, Xie J. 2004. Practical applications of vacuum impregnation in fruit and vegetable processing. Trends Food Sci. Technol. 15:434–51 [Google Scholar]
/content/journals/10.1146/annurev-food-022814-015539
Loading
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
Loading

Data & Media loading...

  • Article Type: Review Article

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error