The motivation of using high pressure is based on chemical, physicochemical, physic-hydro dynamical and physic-hydraulic effects.
Because the process provides a new methods of avoiding off-flavor and deterioration of food components and nutrients, producing unique texture on food, and saving total amounts of energy required for food processing, the high pressure processing attracted the attention of food industry worldwide.
Jams made by high pressure processing retain the taste and color of fresh fruit, unlike conventional cooked jams. High pressure processing is also used in yoghurts, salad dressings and citrus juices.
High pressure treated of grapefruit juice appeared on the market in 1991. The process is that high pressure of 200 MPa is applied to freshly squeezed grapefruit for 10 min at 5° C and then conducted with conventional manufacturing process.
Food preservation: high pressure application
