domingo, 19 de febrero de 2012

Mejor alta presión que altas temperaturas para eliminar bacterias de alimentos

High Pressure

Processing of Foods:

An Overview

Eamonn Hogan
1, Alan L Kelly 2 and Da-Wen Sun1

Food Refrigeration and Computerised Food Technology Group, National

University of Ireland, Dublin, Ireland

Department of Food and Nutritional Sciences, University College Cork,

Cork, Ireland


The quality and safety of food products are the two factors that most influence the choices made

by today’s increasingly demanding consumers. Conventional food sterilization and preservation

methods often result in a number of undesired changes in foods, such as loss of smell, colour,

flavour, texture and nutritional value – in short, a reduction in the apparent freshness and quality

of the final product. High-pressure (HP) processing, also sometimes known as high hydrostatic

pressure (HHP), or ultra high pressure (UHP) processing, is a relatively new non-thermal

food processing method that subjects liquid or solid foods, with or without packaging, to pressures

between 50 and 1000MPa. Extensive investigations have revealed the potential benefits

of high pressure processing as an alternative to heat treatments. These benefits are apparent in

various areas of food processing, such as the inactivation of microorganisms and enzymes, denaturation

and alteration of the functionality of proteins and structural changes to food materials.


Processing of Salads

and Ready Meals

Srilatha Pandrangi and V M Balasubramaniam

The Ohio State University, Department of Food Science and Technology,

Columbus, Ohio, USA


High-pressure processing (HPP) holds the potential for preserving foods by combining

elevated pressures (up to 900MPa or approximately 9000 atmospheres) and moderate temperatures

(up to 120°C) over a short period. Though high-pressure processed salads are currently

unavailable, HPP has been used as an alternative to heat pasteurization for processing

ready meals in the USA and Europe. HPP effects on selected ready meals, salad dressings,

dips and sauces are reviewed. Aspects covered include combined pressure-thermal effects on

microbial and enzyme inactivation. Pressures up to 600MPa can inactivate yeasts, moulds

and most vegetative bacteria, including pathogens. While HPP leaves small molecules such as

flavour compounds and vitamins intact, its influence on colour is product dependent. This

varies between a full retention of the fresh colour and colour change similar to thermally

processed foods.

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