ABSTRACT
128Consumers demand convenient, fresh like, nutritious products, and high pressure processing (HPP) is blend of all these preferences with no compromise in safety. It took 80 years to make its appearance in market but it has worldwide attention and recognition, as it is most promising technology. Soon in future, it can substitute the thermal technology and food with preservatives. Based on statistical research data, influence of high pressure and temperature to understand the fate of micro flora, need to investigate food items, in order to quantify processing parameters.
