Journal of Food Processing & Technology

High pressure preservation technology

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Tanuja Singh

Posters: J Food Process Technol

Abstract:

Preservation is a technique of reducing the spoilage of food, improving the keeping quality and enhancing the storage life of the products. There are so many methods of preservation and among them the high pressure food preservation (HPP) technique is a recently originated process in the food industry. High-pressure processing is also referred to as high-hydrostatic pressure processing (HHP) or ultrahigh-pressure processing (UHP). This process is more and more considered as an alternative to traditional preservation methods like heat processing. HPP is a non-thermal process using water under very high hydrostatic pressure to produce packaged foods that are safer, longer lasting, more natural and better tasting. The applied pressure is about 400?600 MPa or 58,000?87,000 psi at chilled or mild process temperatures (<45?C). In this technology the product or food packaged in a high-barrier, flexible pouch or container and loaded it in a high pressure chamber. Pressure is created by using high pressure pump and the package is surrounded by a pressure transmitting fluid or water. After holding the product for the desired time at the target pressure, the vessel is decompressed by releasing the pressure-transmitting fluid. Mostly the holding time is 3?5 min at 600 MPa. Approximately 5?6cycles/hr are possible, allowing time for compression, holding, decompression, loading, and unloading. HPP can preserve food products without heat or chemical preservatives, and its ability to ensure safety and significantly extend refrigerated shelf life has opened new market opportunities particularly in the area of ?natural? preservativefree meat products. Hormel Foods, Kraft Foods, Perdue, Foster Farms, and Wellshire Farms are examples of meat processors that have successfully utilized the technology for a variety of ready-to eat, minimally processed meat products. Several sea food processors such as Motivatit Seafoods have also employed HPP to improve food safety and shelf life of shell fish with the added benefit of facilitating the removal of flesh from the shell.

Biography :

Umesh Kumar Shandilya has completed his B.Scat the age of 20 years from D.N. College,Hisar affiliated to Kurukshetra University and graduated his M.Sc (Biochemistry) at 22 years from MaharshiDayanand University, Rohtak, India. He has been awarded with Gold Medal for M.Sc. program. He is pursuing Ph.D. from National Dairy Research Institute, Karnal, Haryana. He has been award with INSPIRE Fellowship for PhD studies. He has published 6 papers in reputed journals.