High Pressure Processing (HPP): Fundamental Concepts, Emerging Scope, and Food Application

This chapter focuses on the fundamental concepts, working principle and equipment used in high pressure processing (HPP). It also deals with the application of HPP in food processing and discusses the emerging scope for further research in this field. HPP has emerged as one of the promising technology for the processing of fruits, vegetables, and their products. There is a huge potential of HPP in milk and dairy-based products including cheese processing where it can denature the whey protein, disintegrate the casein micelle, increase the milk pH, reduce the rennet coagulation time. The chapter presents the major applications of HPP in meat and meat products. The destruction and inactivation of microbes and enzymes, respectively at low to moderate temperatures without affecting the sensory and nutritional properties exhibit the applications of HPP in the generation of novel and other value-added foods.