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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(1): 19-35
Microbial inactivation by high pressure processing: principle, mechanism and factors responsible
Rachna Sehrawat1,2 • Barjinder Pal Kaur1 • Prabhat K. Nema1 • Somya Tewari1 • Lokesh Kumar3
1 Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonepat, Haryana 131028, India 2 Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008, India 3 Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Canterbury 7647, New Zealand
ABSTRACT
High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, freshlike taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.
KEYWORD
Microbial inactivation · High pressure processing · Compression · Microorganism · Modelling
Food Science and Biotechnology 2021 ; 30(1): 19-35
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