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Fundamental Principles of High Pressure Processing - Coursework Example

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The paper "Fundamental Principles of High Pressure Processing" discusses food that has been processed using high-pressure processing requires a certain level of temperature to ensure that the inactive bacteria do not get activated. This could be a challenge as some consumers could lack equipment…
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Fundamental Principles of High Pressure Processing
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Download file to see previous pages The potential that high-pressure food processing showed back then, counter-results in the early 20th century and the challenges of high-pressure unit manufacturing and packaging material ensured that the experiments were discontinued. The countermeasures included evidence that the process destroyed some essential egg-white protein structure (Fellows, 2000).
Key advanced research of the process resurfaced in the late 1980s after major changes in the forefront of manufacturing sector ensured the availability of packaging material that was a major hindrance to the research back then. Japan was at the forefront of this food process technique, and given its agility, first products to be commercialized were in the market in the early 1990s. Food products that made it into the market, processed using high-pressure technique largely constituted of fruit juices and jams. These were packed in plastic packs that were flexible and tightly sealed to ensure effective preservation. Under chilled environments, these food products had an average shelf life of 2 months, a time that was stated as being adequate to prevent any enzyme activity that would usually render the food spoilt after a short period of time under normal environments. Apart from juices and jams, other varieties of food products that made it into the commercial zone included other varieties of fruit forms such as yoghurts, salads, sauces, and jellies.
Products processed using high pressure reached the US market in the mid-1990s. However, these products were merely found in the European markets even up to the start of the 21st century. One key limitation to the products’ popularity despite the effectiveness and shelf life promised by the process was the high prices of the products that were close to three or four times the prices of the unprocessed food of similar description, that is, the unpreserved food (Fellows, 2000). ...Download file to see next pagesRead More
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