Basics and Applications of Food Processing using High Hydrostatic Pressure

Abstract

High hydrostatic pressure (HHP) processing of foods was first commercialized as a nonthermal pasteurization technology of high quality products. Although its development in Japan has progressed only slowly, countries in Europe and North America have actively adopted this emerging technology. HHP food processing is now widely applied not only for the pasteurization of meat products, juices, and various pastes, but also for shucking lobsters and shellfish. The installation of HHP processing equipment has expanded steadily, and contract processing services have also grown in parallel. This paper reviews HHP food processing from its basic and application aspects.

graphical abstract