A scientific and interdisciplinary approach for high pressure processing as a future toolbox for safe and high quality products: A review

摘要: Abstract High pressure (HP) processing, typically at 600 MPa in combination with mild temperatures, makes it possible to produce safe and high quality foods while inactivating pathogenic microorganisms such as Enterohaemorrhagic Escherichia coli (EHEC). In the last decade much research was conducted understand inactivation of spores pressures elevated temperatures. Bacterial spore by HPP complex food matrices is assessed an emphasis on mechanisms treatment products that have low or non-uniform water activity (a w ) profiles. Low a can be result concentration solutes presence oils/fats other ingredients food. The synergistic effect temperature leads lower thermal loads applied product consequently less unwanted compounds formed during process. Future applications processes are assed. These could lead healthier products, safer smarter usage emerging technologies. Industrial relevance next step for processing addition pasteurization sterilization This would big impact many sectors industry. Elevated temperatures used existing “cold” HP systems using insulated carriers. extra cost construction problems minimized. Product health attributes increased comparison conventional