ITP330-Emerging New Food Processing Technology

High hydrostatic pressure
Thermally-assisted high-pressure lifts quality of shelf-stable foods
What's needed to commercialize UHP for sterilizing shelf-stable products?
Two things must be done.
1. First, develop the kinetic information necessary to file a
petition with the FDA and USDA. To do that, we have to
select the most heat and pressure-resistant strain of
Clostridium botulinum.
2. Second, we need commercial-size, inexpensive high-
pressure vessels.
Purwiyatno Hariyadi - Emerging New Processing Technology in Foods – ITP330