2024年8月14日 · High-pressure processing (HPP) is a food processing method that inactivates spoilage microorganisms and foodborne pathogens by using cold water and extremely high pressure instead of heat. HPP allows food producers to promote food safety while increasing shelf life and maintaining the original, desirable food qualities.

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the ...

2022年3月8日 · High-pressure processing (HPP) of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments. These are two of the conclusions of a scientific opinion published by EFSA today.

2022年3月8日 · High-pressure processing (HPP) is a non-thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min.

2020年1月1日 · HPP involves the application of ultra-high pressure (100–600 MPa) to achieve pasteurization. As it enables the preservation of the natural flavors and nutritional values of raw ingredients, HPP has been recognized as a mild processing technology that can achieve both food safety and flavor retention [1].

WHAT IS HIGH PRESSURE PROCESSING? High Pressure Processing (HPP) is a non-thermal process that inactivates foodborne pathogens and spoilage microorganisms. HPP extends shelf life and meets consumer demands for clean label ingredients and product freshness.

2019年4月2日 · HPP is a United States Department of Agriculture-approved process for a variety of foods using safe, natural water pressure to eliminate potential pathogens and food spoilage organisms.

2022年3月17日 · High Pressure Processing (HPP) is by far the most widely implemented nonthermal technology worldwide. In addition to meeting the high-quality standards that consumers demand, HPP must reduce or eliminate biological hazards that the food may pose to fit into a HACCP plans. But is always HPP considered a Critical Control Point?

2010年9月21日 · This review summarizes research findings and practical concepts for the use of HPP as an effective technology to improve the safety of meat and seafood products while maintaining high quality and an extended shelf life.

2019年9月15日 · High pressure processing is growing rapidly as a way to make food safe without heat and keep it tasting and looking its best longer. According to a MarketsandMarkets report, the HPP equipment market is projected to reach more than half a billion dollars by 2022, growing at a CAGR of more than 11%.