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Innovative Technologies in Sustainable Food Production: High Pressure Processing

The novel mostly non-thermal technologies such as high hydrostatic pressure, high-intensity ultrasonics, cold plasma, pulsed electric fields and many others are currently trending in scientific research and have sig-nificant propagation through the food industry. High hydrostatic pressure (HHP) is currently most proved technology for food processing and has the most sig-nificant share in the food industry of all novel tech-nologies. Almost all branches of food industry such as fruit and vegetable, meat, dairy, as well as other prod-uct processing use HHP today. As with all non-thermal processes, a crucial advantage of HHP is processing at ambient temperatures, which can ensure sensory and nutritive quality of processed foods. Using high pres-sure instead of high temperatures can also eliminate pathogen bacteria, ensure safety, and even prolong shelf life. Transmitting high pressures through pressure medium (usually water) requires that processed foods are placed in the flexible packaging beforehand, which has some advantages and disadvantages. After treat-ment packaging is simply dried and it is ready for label-ing and storage or transport. Such processing procedure eliminates any possibility of subsequent contamina-tion during handling, filling, or other operations.

high pressure processing, sustainable production

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