ABSTRACT
Properties of Mandarin Juice ........................................................... 252 12.6.2 High Homogenization Pressure Applied to Enhance Functional
Properties of Blueberry Juice ...........................................................254 References .............................................................................................................. 255
The development of pressure treatment as a tool in the food industry has emerged recently. As well described by Rivalain et al. (2010), high-pressure treatment to kill bacteria such as Escherichia coli and Staphylococcus aureus was first studied by Roger (1895). Hite et al. (1914) applied hydrostatic pressure for the inactivation of some microorganisms in order to preserve fruits and vegetables. Between 1932 and 1956, James and Jacques Basset in collaboration with others (Basset and Macheboeuf 1932; Macheboeuf and Basset 1934; Basset et al. 1956) studied high-pressure effects in order to inactivate different microorganisms in food processing development and biological applications. During the last 50 years, an increase in the interest of researchers in studying biology at high pressure has allowed the introduction of a large range of applications, increasing the number of those related to food processing. Over the 1960s and 1970s, the research focused on pressure effects on microorganisms in raw milks (Timson and Short 1965), on the sterilization of low-acidic foods using pressure and pasteurization temperatures (Wilson 1974), and on the use of pressure for the long-term refrigerated storage of foods (Charm et al. 1977). During the 1980s, research involving high pressure and food processing had evolved into high-pressure effects on enzymes (Morild 1981) and on proteins and other biomolecules (Heremans 1982), into the biological effects of high hydrostatic pressure (HHP) on food microorganisms (Hoover et al. 1989), and into the applications of high-pressure homogenization (HPH) for food preservation (Popper and Knorr 1990).
