Developments in high pressure food processing (part 1, part 2)
1993
Mertens, B. (FMC, Sint-Niklaas (Belgium). Food Processing System Div.)
allemand. High isostatic pressure is able to inactivate microorganisms and enzymes and thus can be applied for preservation of some foodstuffs which is usually performed by high temperature treatment. High pressure technology offers the food industry an enormous opportunity to develop novel foods of high nutritional and sensory quality, novel texture and increased shelflife. In Japan the first products - namely jams, fruit preparations in yoghurt and some fruit juices - are already offered on the retail market, whereas the European food industry is currently exploring the potential of high pressure technology. The first part of the article gives an overview on the history of high pressure technology. The generation of high isostatic pressure and the principles of action of high pressure on micro-organisms, enzymes and texture is discussed. A number of potential applications in food industry are named. The second part deals with the state of development in high pressure food processing in various parts of the world - namely Japan, the USA and Europe.
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