HPP stages - Batch, semi-continuous, continuous, Batch stage - Both liquid and solid food products which are pre-packed can be used, Non thermal preservation - Operates at low temperatures (below 100°F), Isostatic pressure application - Food is subjected to high isostatic pressure (300 to 600 MPa) through a water medium, Microbial Inactivation - The high pressure effectively inactivates pathogenic microorganisms by disrupting cellular functions, Quality preservation - Retains the organoleptic properties (taste, texture, appearance) and nutritional content of food, Process validation - To ensure effectiveness and safety, involving process design, qualification, and continued verification, Versatile applications - Suitable for various products, including juices, ready meals, meats, and dairy items, Benefits - Preservation, shelf life, quality, natural, enhances food safety, independent of time/mass, Limitations - High equipment cost; Minimal effect on enzymes; Limited packaging; Airy foods crushed, dry solids lack moisture; Enzymes/spores need extreme pressure, Applications - Better texture, easier export, reduces allergens, HPP definitions - A non-thermal food and beverage preservation method that guarantees food safety and achieves an increased shelf life, while maintaining the optimum attributes of fresh products, Materials - HPP machine, food products, packaging materials, water supply, control system, HPP batch system's component - Pressure vessel, pressurization fluid, intensifier, pump, HPP - High Pressure Processing,

Food Processing Technology

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