食品加工与技术杂志

抽象的

Review on the High Pressure Technology (HPT) for Food Preservation

Kadam PS, Jadhav BA, Salve RV and Machewad GM

The high pressure technology (HPT) represents interesting and promising dimensions for food processing not only because of it inactivates micro-organism but also providing opportunities for development of value added food products. This method helps to food product by retaining their natural color, flavor and texture without loss of vitamins and nutrients, total inhibition of microorganism at 400-800 MPa, keeping the granules structure of pasteurized swelled starch & improving enzyme digestibility & gelatinized structure (without retrogation) and total inactivation of PPO (poly phenol oxidase) activity at 20°C by using citric acid solution. The aim of this review is the different aspects and potential application of HPT and critically examines HPT related studies. Different types of food product (fruits and vegetables product, Dairy product, Meat product, Starch product etc.) are preserved and maintained the nutritional qualities for longer time.