Emerging Technologies for Food Processing, 2nd Edition

Chapter 1

High-Pressure Processing of Foods

An Overview

Yang Tao¹, Da-Wen Sun¹, Eamonn Hogan¹,  and Alan L. Kelly^2     1Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College Dublin, Belfield, Dublin, Ireland     ²Department of Food and Nutritional Sciences, University College, Cork, Ireland

Abstract

The quality and safety of food products are the two factors that most influence the choices made by today's increasingly demanding consumers. Conventional food sterilization and preservation methods often result in a reduction in the apparent freshness and quality of the final products. High pressure processing is a relatively new non-thermal food processing method that subjects liquid or solid foods, ...