What question did this study set out to answer?

To review the fundamental scientific principles, recent advances, and diverse food processing and preservation applications of high pressure technology.

March 6, 2015Annual Review of Food Science and TechnologyOpen Access

Principles and Application of High Pressure–Based Technologies in the Food Industry

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To review the fundamental scientific principles, recent advances, and diverse food processing and preservation applications of high pressure technology.
Synthesized findings on high pressure processing mechanisms, food chemistry impacts, and packaging interactions.
Evaluated high pressure unit operations including pasteurization, sterilization, blanching, freezing, and thawing.
Pressure treatments effectively inactivate spoilage organisms, vegetative pathogens, viruses, and bacterial spores while minimizing thermal damage.
Processing at ambient or chilled temperatures preserves bioactive compounds and natural sensory qualities without altering fundamental food chemistry.
Subsequent shelf life and quality retention depend predominantly on packaging barrier properties and post-treatment storage temperatures.

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Implication

Narrative review demonstrates high pressure processing inactivates foodborne pathogens while protecting bioactive compounds, highlighting its viability for mild food preservation.

Cite This Study

Balasubramaniam et al. (2015) studied this question.

synapsesocial.com/papers/6a1ac1927ff99bba064620ee https://doi.org/10.1146/annurev-food-022814-015539

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Implication

Narrative review demonstrates high pressure processing inactivates foodborne pathogens while protecting bioactive compounds, highlighting its viability for mild food preservation.

Principles and Application of High Pressure–Based Technologies in the Food Industry

Key Points

Discussion

Implication

Cite This Study

Principles and Application of High Pressure–Based Technologies in the Food Industry

Key Points

Discussion

Implication

Cite This Study

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