Opportunities and Challenges in High Pressure Processing of
Foods By Rastogi, N K; Raghavarao, K S M S; Balasubramaniam, V
M; Niranjan, K; Knorr, D 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 cover