| Popis: |
High pressure processing (HPP) holds the potential for preserving foods by a combination of elevated pressures (up to 900 MPa or approximately 9000 atmospheres) and moderate temperatures (up to 110 °C) over a short period of time. Although high pressure processed salads are currently unavailable, HPP has been used as an alternative to heat pasteurization for processing ready meals in North America, Europe and some Asian countries. The effects of HPP on selected ready meals, salads dressings, dips, and sauces are reviewed. Aspects covered include combined pressure-thermal effects on microbial and enzyme inactivation. Pressures up to 600 MPa can inactivate yeasts, moulds and most vegetative bacteria including pathogens. Meanwhile, HPP has minimal effect on compounds with low molecular weight, such as flavor compounds and vitamins, and its influence on color is product dependent. This varies between a full retention of the fresh color and color change similar to thermally processed foods. |
