Abstract
In recent years, ultra high pressure (UHP) technology has gained high prominence in the food processing industry, which can meet the growing requirement of consumers of high-quality food. This article reviews the history of the ultra high pressure (UHP) process and introduces the principles connected with UHP processing and the methods we used in UHP processing. Also, this paper talks about applications like extracting bioactive peptides and inactivating bacteria through recent examples. Finally, this study combines specific research results to demonstrate the advantages of UHP, it is an advanced processing technique responding to market requirements, and is quite promising for the area of storing perishable food products. UHP treatment can also be widely applied in products rapid freezing to get high-quality food with longer shelf life in order to meet consumers requirements. In the future, some more advanced concepts and cutting-edge technologies, such as computer modeling can be applied to the field of UHP processing.
Published Version
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