Opportunities and Challenges in High Pressure Processing of Foods

Authors: Rastogi, N. K.¹; Raghavarao, K. S. M. S.¹; Balasubramaniam, V. M.²; Niranjan, K.³; Knorr, D.⁴

Source: Critical Reviews in Food Science and Nutrition, Volume 47, Number 1, January 2007 , pp. 69-112(44)

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Abstract:

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 covers the combined effects of high pressure processing with: gamma irradiation, alternating current, ultrasound, and carbon dioxide or anti-microbial treatment. Further, the applications of this technology in various sectors - fruits and vegetables, dairy, and meat processing - have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid extraction has been shown to open up new processing options. The key challenges identified include: heat transfer problems and resulting non-uniformity in processing, obtaining reliable and reproducible data for process validation, lack of detailed knowledge about the interaction between high pressure, and a number of food constituents, packaging and statutory issues.

Keywords: high pressure; food processing; non-thermal processing

Document Type: Research article

DOI: http://dx.doi.org/10.1080/10408390600626420

Affiliations: 1: Department of Food Engineering, Central Food Technological Research Institute, Mysore, India 2: Department of Food Science & Technology, The Ohio State University, Columbus, OH, USA 3: School of Food Biosciences, The University of Reading, Reading, Berkshire, U.K. 4: Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Berlin, D-14195, Germany

Publication date: 2007-01-01

Opportunities and Challenges in High Pressure Processing of Foods

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