ABSTRACT
High-pressure processing (HPP) is a non-thermal technology that involves the application of 100–600 MPa to food products. The food is sealed hermetically inside a flexible packaging material, and the high-pressure is transmitted to the food through a pressure transfer medium. The pasteurization of food products by uniform application of pressure is based upon Le Chatelier’s principle, the principle of microscopic ordering, and the isostatic rule. With modern technical advancements, HPP has gained wide applications in the food industry, including the processing of fruits and vegetables, ready-to-eat foods, meat-based products (such as sausages, frankfurters, etc.). The application of high-pressure targets the cell membranes, ribosomes and denatures the protein of the microbial cell leading to its inactivation and lysis. HPP guarantees food safety and quality without altering much of its nutritional, sensorial, and functional properties.
