Effect of High-Pressure Processing on Selected Food Processing Operations
High-pressure processing (HPP) has emerged as a healthier option for the consumers. These new dimensions of food processing give food processors the opportunity to process foods with cleaner ingredients and fewer additives. In addition to food preservation, high-pressure treatment can result in food products acquiring novel structure, and therefore it can be used to develop new products as well as to increase the functionality of certain ingredients. The food processing sector uses various mass transfer operations for various processes. High-pressure pre-treatment of solid foods was explored as a promising technique for infusion of bioactive compounds. Osmotic dehydration is an age-old technique that is commonly used for partial dehydration and diffusion of bioactive compounds into the solid food matrix. Most of the ready-to-eat food products before consumption are rehydrated. HPF is a novel freezing technique that has the potential to manage the formation and distribution of ice crystals and thus improve the quality of frozen foods.