Abstract: Processing using high hydrostatic pressures can inactivate micro-organisms and enzymes to effectively pasteurise foods with minimal heating, thus extending the shelf-life of foods while value. This chapter explains theories of inactivation of microbial cells using high pressures and the equipment used. It concludes with the effects of high pressures on enzymes and foods and describes new combinations of high pressure and other minimal processing techniques.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: book-chapter
Indexed In: ['crossref']
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