Chapter 9

Use of High Pressure Processing for Food Preservation

Antonio Bevilacqua, Daniela Campaniello and Milena Sinigaglia


High pressure processing has been proposed since the beginning of the 1900, as a suitable mean for reducing food contamination by pathogens and spoiling microorganisms. It is defined as non-thermal treatment that uses the pressure (300-700 MPa, in some cases up to 1000 MPa) as the main preservation method. </P> <P> Based on the different ways to achieve pressure increase, we can distinguish between High Hydrostatic Pressure (HHP) and High Pressure Homogenization (HPH); HHP attains pressure rise through a fluid, whereas in HPH treatments pressure increases as a consequence of forcing product through a small valve (homogenizing valve). </P> <P> Both these approaches have been proposed for different kinds of foods (HHP, for chopped onions, apple sauce and apple sauce/fruit blends as eat-on-to-the-go single serve tubes; HPH, for milk and juices) and currently used in many industrial applications. </P> <P> The chapter proposes an exhaustive description of both these methods, including the mode of actions against the microorganisms, the modifications on foodstuffs, a possible combination with some other hurdles and some examples of industrial applications. </P> <P> Finally, in the case of HHP there is a report on its safety and implications on health, based on some publications of Public Agencies.

Total Pages: 114-142 (29)

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