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Previous Study of High Pressure Processing (HPP) Process Nowadays, people more prefer for convenient food which are healthy and has minimal-processing method with natural flavor and taste. They are also preferred to buy food products with extended shelf-life. Therefore, to accomplish all these expectation of people without compromising safety, alternative not-thermal preservation technologies which is high pressure processing (HPP) is investigated. (Yordanov & Angelova, 2010) studied on the food processing using high pressure processing (HPP) and stated that HPP is a technique that not required heat to preserve food where can inactivate the vegetative microorganisms effectively. Carried out with extreme pressure of 100-1000MPA without any heat involved, the food is preserved with minimal effect on taste, texture and nutritional features. (Yordanov & Angelova, 2010) found that microbial growth is minimized under the high pressure treatment, ...