CONCLUSION

In a conclusion, high pressure processing is an advanced technology method for applying on food industry manufacturing. The mechanism is by using non-thermal technique which very efficiently can inactivates the vegetative microorganisms. Besides, high pressure process will be preserved the food with minimal effect on taste, texture or nutritional characteristics and only affect the microorganisms. This is because most microorganism cannot withstand very high pressure due to the compression. Mostly the preservation of food using heat as to kill the microbes, but the food will undergo changes in texture and taste. However, high pressure process (HPP) need to be continuously research and develop for better food preservation in future. Then, the quality of food will be guaranteed and safe to be eaten by people.