Abstract
High pressure processing is an innovation for the traditional food processing and preservation method. Since the method of ultra-high pressure processing (HPP) exerts a very little influence on the covalent bond of food, its influence on the nutrition, taste, and texture of food is minimized. However, HPP food is perishable in long distance transportation and sales process. Since food freshness directly affects the final demand in market, how to use the appropriate strategy to manage commodity stocks effectively during the long time and distance in food transportation and match the supply and demand of HPP food to improve the competitiveness of companies are the challenges faced by HPP food companies in upstream and downstream supply chain. This paper describes of the different features of HPP foods compared to that of traditional processed foods, and analyzes the collaboration of HPP foods supply chain members.
Highlights
Ultra-high pressure processing technology refers to the process that sealing the food in containers, using water or oil as pressure transmitting medium, and carrying out 100-1000 MPa pressure treatment at normal temperature or slightly above normal temperature
Ultra-high pressure processing technology is an innovation of food processing and preservation methods that effectively kills microorganisms and maximizes the original quality of products
The biggest difference between the supply chain of ultra-high pressure food and the traditional high-temperature sterilization food supply chain lies in the cold chain control
Summary
Journal of Economics and Public Finance ISSN 2377-1038 (Print) ISSN 2377-1046 (Online).
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