Biotechnology & Biotechnological Equipment 24 (3), 1940 - 1945 (2010)
HIGH PRESSURE PROCESSING FOR FOODS PRESERVING
D.G. Yordanov1 , G.V. Angelova2 University of Food Technologies, Department of “Meat and Fish Technologies”, Plovdiv, Bulgaria University of Food Technologies, Department of “Biotechnology”, Plovdiv, Bulgaria Correspondence to: G.V. Angelova E-mail: g.angelova@uft-bio.com
Abstract Consumers have a growing preference for convenient, fresh-like, healthy, minimal-processed food products with natural flavor and taste and extended shelf-live. High pressure processing (HPP) is a promising “non-thermal” technique for food preservation that efficiently inactivates the vegetative microorganisms, most commonly related to food-borne diseases allowing most foods to be preserved with minimal effect on taste, texture or nutritional characteristics. The main advantage of high pressure processing compared to thermal sterilization and pasteurization is maintenance of sensory and nutritional characteristic of treated food products. HPP provides a means for retaining food quality while avoiding the need for excessive thermal treatments or chemical preservation. High-pressure processing provides a unique opportunity for food processors to develop a new generation of value-added food products having superior quality and shelf-life to those produced conventionally.
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