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BOOK SUMMARY :

High pressure processing is commonly known as hpp technology what is it how does it benefit food products and beverages check it outhigh pressure processing of foods an overview high pressure processing of foods is used to inactivate foodborne microorganisms at low temperatures without the use of chemical preservatives high pressure processing hpp is increasingly being used to create new exciting minimally processed food products worldwide that are safe innovative and affordable the uniqueness novelty and purpose of hpp is the preservation retention and improvement of food quality in terms of taste foods such as guacamole whole shell oysters salsa ready to eat meats jams and jellies salsa chopped onions and peppers can be found in the global marketplace and are processed to some extent using high hydrostatic pressure essentially this means the products have been submersed in water and then subjected to compression pressures approximately six times greater than the highest the application of any new technology presents significant challenges to food technologists and food researchers high pressure hp processing offers the food industry a technology that can achieve the food safety of heat pasteurization while meeting consumer demand for fresher tasting minimally processed foods

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