ABSTRACT
Barbosa-Canovas and Welti-Chanes (1995), Cheftel (1995), Hayashi (1993, 1994), Hayashi and Balny (1997), Knorr (1995), Messens et al. (1997), and Tausher (1995). Most of the early work on high hydrostatic pressure was re initiated at the University of Delaware in 1982 (Knorr, 1995) after Hite’s original activities and that of Sale et al., 1970; subsequent work concentrated on the use of high hydrostatic pressure for the reduction of microorganisms (Gould, 1995; Cheftel, 1995). Only recently has there been an additional shift toward the intelligent use of the key advantages of high pressure (a wastefree technology offering a nonthermal process that affects only non-covalent bonds, enabling phase transitions, permeabilizing of biological membranes, denaturing of proteins, gelatinizing of proteins and starches, increasing reaction rates, and compacting of materials) and its consequent application for the modification of foods and food components (Weemaes et al., 1996; Messens et al., 1997), as well as its exciting potential for process improvement and development (Kalichevsky et al., 1995; Koch et al., 1996; Angersbach et al., 1997; Eshtiaghi and Knorr, 1993) and product development (Ohshima et al., 1993; Stute et al., 1996; Eshtiaghi and Knorr, 1996). This seems essential because mimicking of existing processes with new technologies has so far failed in most cases.
