Opportunities and Challenges in High Pressure Processing of Foods

Abstract

Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable. A number of recent publications have demonstrated novel and diverse uses of this technology. Its novel features, which include destruction of microorganisms at room temperature or lower, have made the technology commercially attractive. Enzymes and even spore forming bacteria can be inactivated by the application of pressure-thermal combinations, 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.

Revisão: Modificações físico-químicas na carne in natura bovina decorrentes da alta pressão hidrostática

“…Dessa maneira, os autores constataram que o tratamento com pressão, provavelmente, não afetou a estrutura helicoidal original da calda de monômeros da miosina. ou mais baixas; possibilita a uniforme transmissão de pressão sobre o alimento, independentemente da sua forma e tamanho, dispensando operações preliminares; proporciona morte microbiana sem o uso de aditivos químicos, e pode ser utilizado para o desenvolvimento de produtos com propriedades funcionais (RASTOGI et al, 2008).…”

The contribution of non-thermal and advanced oxidation technologies towards dissipation of pesticide residues

“…HPP has been extensively researched within past twenty years considering its ability to inactivate pathogens at room temperature and retain the organoleptic characteristic and nutritional quality of foods (Huang, Hsu, Yang, & Wang, 2014). Advances in HPP technology have been comprehensively reviewed (Norton & Sun, 2008;Rastogi, Raghavarao, Balasubramaniam, Niranjan, & Knorr, 2007). HPP has already become a commercially implemented technology, spreading from its origins in Japan, and slowly introduced into other countries such as USA and Europe (Evert-Arriagada, Hernández-Herrero, Guamis, & Trujillo, 2014).…”

Effect of temperature and compression/decompression rates on high pressure inactivation of Listeria

“…High-pressure processing (HPP) has been considered a promising alternative to conventional thermal pasteurization of food products, because microbial death is achieved without using heat, chemical additives, or preservatives, and natural fl avour and texture of the food are maintained (RASTOGI et al, 2007;SOUSA et al, 2013). Temperature and pressurization parameters, such as compression and decompression rates, may signifi cantly infl uence the process outcome.…”