Abstract
High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.
Highlights
Consumers worldwide are more demanding with regard to the quality and safety of the foods they consume, especially those that produce the perception of healthy products
The processing conditions depend fundamentally on the food to be treated and the microorganisms and enzymes to be inactivated; we note that this technology at the pressure currently used in the food industry does not inactivate bacterial spores [4,5]
Polyethylene (PE), polyethylene terephthalate (PET), polypropylene (PP), ethylene-vinyl alcohol (EVOH), polyamide (PA), and nylon films are some of the packaging materials currently used in industrial food processing by High hydrostatic pressure (HHP) treatments [6,7]
Summary
Consumers worldwide are more demanding with regard to the quality and safety of the foods they consume, especially those that produce the perception of healthy products To meet these demands, the food industry has improved its heat preservation processes by developing continuous high temperature/short time (HTST) and ultra high temperature (UHT) treatments and aseptic. Heat is generated by some of these processes, the temperature increase never reaches the levels of a conventional thermal process and can be suitably controlled by a cooling station These new preservation technologies include oscillatory magnetic fields, pulsed electric fields, ultrasound, irradiation, and high hydrostatic pressure. The most developed and most widely implanted technology at the industrial level is high hydrostatic pressure This technology has demonstrated its capability of preserving sensory and nutritional qualities of foods while producing suitable levels of microbiological and enzyme inactivation
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