2012
DOI: 10.17265/2159-5828/2012.10.001
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Francisco Purroy Balda, Beatriz Val Aparicio, Carole Tonello Samson

Abstract: High Pressure Processing (HPP), in the range of 200 MPa to 600 MPa/29,000 psi to 87,000 psi, is the most advanced emerging non-thermal processing technology for food. The constant improvements of high pressure equipment concerning productivity and production costs have facilitated the increase of industrial uses of the technology. This paper reviews some of these advances in high pressure food processing including development of new functional beverages the new value proposals being offered by copackers substi…

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