High
Pressure
Processing
of Fruits and
Vegetables
,Outline:
High pressure
Objectives of Working
Introduction processing
HPP Principle
(HPP)
Impact on Impact on Impact on fruits
Advantages of
vegetative enzymatic and vegetables
HP
bacteria activity quality
Conclusion
, Introductio
n:
Innovative food
processing technology
First reported use of HHP
was in 1899 in USA.
First commercialized in
Japan in the early 1990s
for pasteurization of acid
foods for chilled storage.
Using high levels of
pressure (100 MPa to
>1,000 MPa)transmitted
by water
Pressure
Processing
of Fruits and
Vegetables
,Outline:
High pressure
Objectives of Working
Introduction processing
HPP Principle
(HPP)
Impact on Impact on Impact on fruits
Advantages of
vegetative enzymatic and vegetables
HP
bacteria activity quality
Conclusion
, Introductio
n:
Innovative food
processing technology
First reported use of HHP
was in 1899 in USA.
First commercialized in
Japan in the early 1990s
for pasteurization of acid
foods for chilled storage.
Using high levels of
pressure (100 MPa to
>1,000 MPa)transmitted
by water
