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High Pressure Processing Technology in Fruits & Vegetables Processing Industry - A Review


High Pressure Processing Technology in Fruits & Vegetables Processing Industry - A Review
Authors : Pokala Sreenivasa Rao, D. Srikanth, P. V. Mahesh Reddy, B. Abhilesh, K.Murali Naik
Publication Date: 10-08-2017

Authors

Author(s):  Pokala Sreenivasa Rao, D. Srikanth, P. V. Mahesh Reddy, B. Abhilesh, K.Murali Naik

Published in:   International Journal of Engineering Research & Technology

License:  This work is licensed under a Creative Commons Attribution 4.0 International License.

Website: www.ijert.org

Volume/Issue:   Volume. 6 - Issue. 08 , August - 2017

e-ISSN:   2278-0181

 DOI:  http://dx.doi.org/10.17577/IJERTV6IS080061

Abstract

High pressure processing is a technology that potentially addresses many, if not all, of the most recent challenges faced by the food industry. It can facilitate the production of food products that have the quality of fresh foods but the convenience and profitability associated with shelf life extension (McClements et al. 2001). HPP has already become a commercially implemented technology, spreading from its origins in Japan, followed by USA and now in Europe, with worldwide take-up increasing almost exponentially since 2000 (Fig. 1a); although as of yet, this has not been homogenous throughout the food industry. HPP can be applied to a range of different foods, including juices and beverages, fruits and vegetables, meat-based products (cooked and dry ham, etc.), fish and pre-cooked dishes, with meat and vegetables being the most popular applications(Fig. 1b). European companies presently employing. This technology include orange juice by UltiFruit®; the Pernod Ricard Company, France; and sliced ham by Espuña, Spain; fruit jams by Solo fruita, Italy (Urrutia- Benet 2005).A wide variety of companies provide HPP technology to the food industry. • It is Non-thermal processing technology • First reported use of HHP was in 1899 in USA. • First commercialized in Japan in the early 1990s for pasteurization of acid foods for chilled storage. • HPP is an all natural, clean, environmentally friendly technology. • HPP machines only require electricity and water, which is recycled.

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