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The principles
of ultra high pressure technology and its application in
food processing/preservation: A review of microbiological
and quality aspects
Maryam Yaldagard1*,
Seyed Ali Mortazavi2 and Farideh Tabatabaie2
1Department
of Chemical Engineering, Faculty of Engineering, Ferdowsi
University of Mashad. P. O. BOX 91775-1111, Iran.
2Department
of Food Science and Technology, Ferdowsi University of
Mashad, Iran.
*Corresponding author. E-mail:
m_yaldagard@yahoo.com.
Fax: + 985118787430. Tel: +985118795618.
Accepted 4 July, 2008 |
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Consumers have a growing preference for convenient,
fresh-like, healthy, palatable, additive-free, high-quality
and microbiologically safe food products. However, as food
deterioration is constant threat along the entire food
chain, food preservation remains as necessary today as in
the past. The food industry has responded by applying a
number of new technologies including high hydrostatic
pressure for food processing and preservation. In addition,
food scientists have demonstrated the feasibility of
industrial-scale high pressure processing. High pressure
processing is one of the emerging technologies to be studied
as an alternative to classical thermal processing of food.
This ‘clean’ technology offers an effective and safe method
of modifying protein structure, enzyme inactivation, and
formation of chemical compounds. In addition the study of
the effects of high pressure on biological materials has
received a great deal of attention in recent years. During
the last decade, numerous publications that describe the
influence of pressure on various constituents and
contaminants of foods such as spoilage microorganisms, food
pathogens, enzymes and food proteins have appeared in the
literature. This paper reviews the literature on high
pressure application in food industry most notably it covers
various facets of high pressure technology, which is,
history, concepts and principles underlying the application
of this technology, physicochemical, chemical,
microbiological aspects of high pressure in the viewpoint of
food technology.
Key words:
Ultra-high pressure (UHP), food processing/preservation and
new food-processing technologies. |
