Journal of Food Processing & Technology

Application of high pressure processing in food industry

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Chan Sulthana P and S. Kaleemullah

Posters: J Food Process Technol

Abstract:

High pressure processing is one of the food processing methods which has wide scope in the food industry. It is a nonthermal food processing method that subjects liquid or solid food to pressures between 50 and 1000 MPa. It inactivates microorganisms and enzymes, denatures proteins, fortifies hydrogen bonds and disrupts non covalent bonds. High pressure processing preserves texture, colour, food quality, maintains freshness, prevents microbial spoilage and extends shelf life of food products. Moreover, the process is independent of size and shape of food products. It can be used for processing of fruits, vegetables, meat products, sea products etc. This technology is eco friendly and does not generate any waste but the cost of equipment is very high. The operating principles of high pressure processing, packaging requirements, effects on food quality and effects of microorganisms are reviewed.

Biography :

Chan Sulthana has completed B.Tech. (Food Technology) from Acharya NG Ranga Agricultural University, India and doing MABM in the same university. She attended many conferences and seminars and presented technical papers.