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This blog purpose is to share information about High Pressure Processing (HPP) process. My friends and I would like to share with all the readers out there about information that we manage to gather. So, do read all of our post below and comment if you like.


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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, pr...
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Introduction to High Pressure Processing Process. Food processing is the transformation of raw animal or plant materials into products that can be consumed to stabilize the food products by preventing or reducing negative changes in quality. Without this food processing, the food cannot be stored for a long time. Thus, this will be a problem for the food that need to be transported for a long distance. Therefore, there are many food processing technologies that can be explored and implemented in order to provide safety, fresher-tasting and nutritive foods without using of heat or chemical preservatives   (E. Hogan, 2008) . One of the technologies is by using high pressure processing (HPP). High pressure processing (HPP) is a non-thermal technique of food preservation that inactivates the harmful pathogens and spoilage microorganisms by using pressure rather than heat to induce a pasteurization effect. This pressure treatment can be used to both liquid and solid foods with ...
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