Influence of High Pressure Processing on Plant Based Food System

922 Words Feb 19th, 2018 4 Pages
In the late 1800s, Bert Hite found out the relationship between naturally atmospheric pressures and the activity of microorganisms. At that time, Hite strived for improving the stability of milk by pressure treatment, but his work was in the spotlight of the public (Yuste et al, 2001). In the article High pressure processing for food safety and preservation: A review, the technology has started to draw attention as “growing demand for safe, fresh-like, nutritive, and innovative food products” (2001). As HPP technology continues to significantly advance, it has made commendable progress not only food items of the number but also the scale (Considine et al, 2008). According to the article High Pressure Processing - Effects on Microbial Food Safety and Food Quality, the Japanese company ‘Medi-Ya’ released the world’s first HPP food, a high-acid jam, in the early 1990s. The jams had made waves in the Japanese food market at that time, and then Medi-Ya was about to launch a more advanced HPP product, such as jellies and shellfish (2008). It marked the start of the HPP products boom in the world food market. Now, HPP technology has extended to include food products such as juices, smoothies, salsa, dip, fish, chunks, slices, and…
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