APPLICATION OF HPP
There
are many products that have been used high pressure processing technology
(HPP). High pressure processing is a cold pasteurization technique which
consists of subjecting food, previously using water-resistant packaging and
sealed in flexible, to a high level of hydrostatic pressure (pressure
transmitted by water) up to 600 MPa / 87,000 psi for a few seconds to a few
minutes.
Since
2000, HPP has been successfully implemented in all type of food industries
worldwide. High Pressure Processing is a natural, environmental friendly
process and helps to maintain the fresh food characteristics like nutrients and
flavour. It is a real alternative to traditional thermal and chemical
treatments.
i)
Juices
and beverages
Advantages of using
High Pressure Processing (HPP) in Juices and Beverages:
Ø
HPP
is the best method for keeping fresh flavour of juices and smoothies. The
non-thermal process keeps the original vegetables or fruits taste and colour,
allowing the creation of the highest quality premium range of products.
ii)
Meat
products
Advantages of using
High Pressure Processing (HPP) in meat products:
Ø Extended shelf life-Quality – Extends
shelf life with no effect on flavour or nutrients.
Ø No need of adding preservatives to the
product – Elimination of vegetative pathogens and spoiling organisms. Cross
contamination is not possible because HPP is an after packaging intervention.
Ø
Brand
protection – Complete food safety of ready to eat meat products. No need to
concern about Listeria, E. coli, Salmonella and any other types of bacteria.
Ideal for sliced and diced meats.
Ø
iii)
Dairy
products
·
Cheese
High
Pressure Processing of fresh cheeses enhances the maturation, kills pathogenic
bacteria and improves shelf life of the product. This is an interesting
application specially for the cold pasteurization of cheeses made from raw
milk.
No comments:
Post a Comment