Principles and application of high pressure-based technologies in the food industry

Annual Review of Food Science and Technology
V M Bala BalasubramaniamRockendra Gupta

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.

References

Jun 1, 1989·Gynecological Endocrinology : the Official Journal of the International Society of Gynecological Endocrinology·D BernsteinH Zakut
Jul 1, 1969·The Review of Scientific Instruments·A A Yayanos
Aug 15, 1998·Critical Reviews in Food Science and Nutrition·M Peleg, M B Cole
Feb 19, 2002·Journal of Food Protection·J F VachonI Fliss
Mar 28, 2002·Evolution; International Journal of Organic Evolution·Marcel E DorkenSpencer C H Barrett
Aug 6, 2002·International Journal of Food Microbiology·Elke Y WuytackChris W Michiels
Aug 30, 2002·Applied and Environmental Microbiology·Adriana Molina-GutierrezRudi F Vogel
Nov 25, 2003·Journal of Food Protection·Abdullatif TayGrady W Chism
Dec 3, 2004·Applied and Environmental Microbiology·Dirk MargoschRudi F Vogel
Mar 8, 2005·The Journal of Dairy Research·Maurice G HayesAlan L Kelly
Jan 19, 2006·Journal of Food Protection·Wilfido José BriñezBuenaventura Guamis López
May 5, 2006·Applied and Environmental Microbiology·Dirk MargoschMichael G Gänzle
May 24, 2006·Journal of Food Protection·Wilfido José BriñezBúenaventura Guamis López
Jan 27, 2007·Journal of Agricultural and Food Chemistry·Peter ButzBernhard Tauscher
Mar 17, 2007·Critical Reviews in Food Science and Nutrition·N K RastogiD Knorr
Nov 13, 2007·Journal of Food Science·Loc Thai NguyenV M Balasubramaniam
Jan 27, 2009·International Journal of Food Microbiology·Panchalee PathanibulFederico Harte
Jul 3, 2010·Journal of Agricultural and Food Chemistry·Rockendra GuptaDavid M Francis
Aug 21, 2010·Molecular Nutrition & Food Research·Martinus van BoekelGerhard Eisenbrand
Oct 27, 2010·Journal of Agricultural and Food Chemistry·Kristel De VleeschouwerMarc E Hendrickx
Mar 15, 2011·Journal of Agricultural and Food Chemistry·Roman BuckowYacine Hemar
Dec 2, 2011·Annual Review of Food Science and Technology·D KnorrK Schoessler
Apr 2, 2013·Trends in Microbiology·Kai ReinekeDietrich Knorr
Apr 12, 2013·Journal of Food Protection·Hossein DaryaeiJ David Legan
Dec 18, 2013·Annual Review of Food Science and Technology·Jerry W King
Feb 20, 2014·Journal of Food Science·Robert SevenichDietrich Knorr
Sep 1, 2010·Comprehensive Reviews in Food Science and Food Safety·John D FlorosGregory R Ziegler

❮ Previous
Next ❯

Citations

Mar 5, 2016·Annual Review of Food Science and Technology·Marjon H J Wells-BennikTjakko Abee
Apr 3, 2016·Biochemical and Biophysical Research Communications·Timothy M RyanDuncan McGillivray
Dec 19, 2015·Journal of the Science of Food and Agriculture·Santosh DhakalV M Balasubramaniam
Jan 11, 2017·Critical Reviews in Food Science and Nutrition·Rui P QueirósJosé A Lopes da Silva
Nov 26, 2016·Journal of the Science of Food and Agriculture·Yin-Hsuan ChangChung-Yi Wang
Jan 18, 2018·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Gi-Chang KimSong-Yi Choi
Jun 1, 2018·Critical Reviews in Food Science and Nutrition·Mati Ullah KhanYong-Ning Wu
Apr 28, 2018·Journal of the Science of Food and Agriculture·Bang-Yuan ChenChung-Yi Wang
Jun 19, 2016·Applied and Environmental Microbiology·Christopher J DoonaPeter Setlow
Oct 30, 2016·Applied and Environmental Microbiology·Elisa GayánAbram Aertsen
Jul 17, 2019·Journal of Food Protection·Joelle K SalazarMary Lou Tortorello
Jun 3, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yun-Ting Hsiao, Chung-Yi Wang
Sep 1, 2020·Journal of Food Protection·Richard PodolakDarryl Glenn Black
Apr 25, 2017·Journal of the Science of Food and Agriculture·Xiao-Juan MaHong-Bing Chen
Oct 1, 2018·Plant Foods for Human Nutrition·Hana ScepankovaJorge A Saraiva
Jun 4, 2020·Journal of Applied Microbiology·S MokashiP Setlow
Apr 24, 2019·Animals : an Open Access Journal From MDPI·Jennifer LaroucheGrant W Vandenberg
Dec 31, 2019·Journal of Food and Drug Analysis·Hsiao-Wen HuangChung-Yi Wang
Nov 17, 2020·Critical Reviews in Food Science and Nutrition·Michio HashimotoKatsumi Yoshino
Jul 11, 2020·Journal of Food Protection·Hany AhmedJenni Korhonen
Jan 27, 2021·Foods·Alexander Govaris, Andreana Pexara
Jul 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Zuhaib F BhatAlaa El-Din A Bekhit
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Hui LiMichael Gänzle
Jul 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Nassim NaderiAlain Doyen
Dec 22, 2020·Frontiers in Nutrition·Antonio Morata, Buenaventura Guamis
Feb 18, 2021·Comprehensive Reviews in Food Science and Food Safety·Peiqing YangXiaojun Liao
Jun 1, 2021·Comprehensive Reviews in Food Science and Food Safety·Kemal AganovicVolker Heinz

❮ Previous
Next ❯

Methods Mentioned

BETA
thermal treatment

Related Concepts

Related Feeds

Blood Clotting Disorders

Thrombophilia includes conditions with increased tendency for excessive blood clotting. Blood clotting occurs when the body has insufficient amounts of specialized proteins that make blood clot and stop bleeding. Here is the latest research on blood clotting disorders.

Botulism (ASM)

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium clostridium botulinum. Discover the latest research on botulism here.

Cardiac Conduction System

The cardiac conduction system is a specialized tract of myocardial cells responsible for maintaining normal cardiac rhythm. Discover the latest research on the cardiac conduction system here.

Botulism

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium clostridium botulinum. Discover the latest research on botulism here.

Related Papers

Annual Review of Food Science and Technology
Sheryl A Barringer, Nutsuda Sumonsiri
Annual Review of Food Science and Technology
Luis J BastarracheaJulie M Goddard
Annual Review of Food Science and Technology
Larry McKay
Annual Review of Biochemistry
Yosef Gruenbaum
Annual Review of Food Science and Technology
Máire Begley, Colin Hill
© 2022 Meta ULC. All rights reserved