High Pressure Processing (HPP) is an emerging food processing technique which has gained importance during the last decade. The process is non thermal and processing is done at low temperatures in order to retain the natural and fresh like appearance of food without bringing about changes in its natural constituents.
High pressures ranging from 100 to 900 MPa in combination with or without heat can be applied for preservation of food substances. These processes help in
destroying microorganisms, mainly pathogens, improve food quality and ultimately help in extending the keeping quality or shelf life of the products during storage.
HPP is also used worldwide in shell fish processing for 100 per cent removal of meat from the shells and for reducing the microbial risks during raw consumption. HPP can be used to develop new gel based products in muscle foods with desired sensory attributes and mouth feel, inactivate undesirable enzymes to avoid quality changes etc.
Applications for marination and impregnation of desired flavors, additives or colors can be effectively undertaken. Pressure assisted thermal processing for development of shelf stable ready to eat products is another promising area of research. Pressure assisted freezing and pressure assisted thawing help in retaining the microstructure and reduce drip loss unlike conventional methods.
This training is organized to disseminate the knowledge and achievements gained under the NAIP- Sub-project “Studies on High Pressure Processing (HPP) of high value perishable commodities”. The training is intended to equip scientists, teachers, students, technologists and entrepreneurs involved in the food industry with
the recent advancements in this novel processing technique so as to benefit the food processing sector.
The morning session focuses on high pressure processing of marine products and the afternoon on meat, dairy, fruit and vegetables.
