Application of High Pressure Processing in Food Industry



The present techniques to manufacturing milk usually used thermal processing which are pasteurization and sterilization methods. High pressure processing is an alternate novel to the thermal processing technique such that it brings many benefits to the variety of food products produced (Naik, Sharma, Rajput, & Manju, 2013). The application of high pressure processing (HPP) has been available since the era of 1990s. However, its application for commercial is still not wide and quite limited. The most common application of high pressure processing is in dairy products such as milk, yoghurt, cheese and cream (Datta & Deeth, 1999). Others include processing of various fruits and vegetables based products such as carrot juices and apple juices (Gopal, Kalla, & Srikanth, 2017). In this writing, we will shows selected example on the process of almond milk.



Figure 1: Schematic of almond milk preparation, processing and analysis(Dhakal et al., 2014)


Importance of High Pressure Processing in Food Preservation


The importance of high pressure processing are it helps to retain the ‘freshness’ of food as it reduces the deterioration of nutrient and bioactive compound caused by thermal processing. Besides, high pressure processing can produce foods of new shelf stable and inactive microorganisms present in food. The food subjected to high pressure processing can keeps its shape since the pressure is applied constantly and uniformly across the food. The usage of chemical additives for preservation can also be reduced by the application of high pressure processing (Naik et al., 2013).

Figure 2: Example of Dairy Products(Ani, 30 May 2018)




Figure 3: High Pressure Processing on Fruit Juices(Gopal et al., 2017)



REFERENCES


Ani. (30 May 2018). Parents, take note_ Milk and dairy products do not promote childhood obesity. The Economic Times. Retrieved from https://economictimes.indiatimes.com/magazines/panache/parents-take-note-milk-and-dairy-products-do-not-promote-childhood-obesity/printarticle/64380895.cms

Datta, N., & Deeth, H. C. (1999). High pressure processing of milk and dairy products. Australian Journal of Dairy technology, 54(1), 41-49.

Dhakal, S., Liu, C., Zhang, Y., Roux, K. H., Sathe, S. K., & Balasubramaniam, V. M. (2014). Effect of high pressure processing on the immunoreactivity of almond milk. Food Research International, 62, 215-222. doi:10.1016/j.foodres.2014.02.021

Gopal, K. R., Kalla, A. M., & Srikanth, K. (2017). High Pressure Processing of Fruits and Vegetable Products: A Review. International Journal of Pure & Applied Bioscience, 5(5), 680-692. doi:10.18782/2320-7051.2930

Naik, L., Sharma, R., Rajput, Y. S., & Manju, G. (2013). Application of High Pressure Processing Technology for Dairy Food Preservation - Future Perspective: A Review. Journal of Animal Production Advances, 3(8), 232-241. doi:10.5455/japa.20120512104313

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