Functional Properties and Microstructure of High- Pressure-Processed Starches and Starch–Water Suspensions

High-pressure-processing (HPP) is an emerging technology in food science and the number of commercial applications has been increasing steadily in the last few years. The pressures employed generally range from 50 to 1000 MPa (Indrawati, Van Loey, and Hendrickx 2002) but can be as high as 1500 MPa (Liu, Selomulyo, and Zhou 2008). A wide range of pressures are used for different applications (Figure 15.1) while processing of starch generally occurs in the range of 200-1000 MPa.