National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of non-thermal approaches to food processing, of which high-pressure technology has proven to be very valuable. Although clear benefits of high pressure processing (HPP) as a non-thermal preservation method have been already established. High pressure thermal (HPT) treatments consist of a combination of high pressure (500–900 MPa) and temperature (70–120 °C) over a short holding time. The rapid temperature increase during compression and temperature decrease in the product upon decompression could help to reduce the hardness of thermal effects encountered in conventional thermal technologies.
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