Article

Commercial opportunities and research challenges in the high pressure processing of foods

2005-03-01

Abstract excerpt

High pressure processing (HPP) at refrigeration, ambient or moderate heating temperature can inactivate pathogenic and spoilage microorganisms with fewer changes to product "freshness" as compared to conventional food preservation processes. The essential equipment components are here described to help define low and higher cost applications. Specific opportunities are discussed that a food processor can consider...

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Literature Corpus work: 7a8d51c7-65f5-5d0c-9b8b-3a93f3988e36
DOI: 10.1016/j.jfoodeng.2004.05.066

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