High hydrostatic pressure systems use in food industry

Abstract

Food preservation is a continuous fight against microorganisms spoiling the food or making it unsafe. The last decade, non-thermal inactivation techniques have been a major research issue, driven by an increased consumer demand for nutritious, fresh like food products with a high organoleptical quality and an acceptable shelf life. Investigated inactivation technologies are ionisation radiation, high hydrostatic pressure (HHP), pulsed electrical fields, high pressure homogenisation, UV decontamination, etc. Most research has focussed on HHP and is therefore discussed in detail here.