International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 5
First page : (680) Last page : (692)
Article doi: http://dx.doi.org/10.18782/2320-7051.2930
High Pressure Processing of Fruits and Vegetable Products: A Review
Korlepara Raja Gopal1,1,2 Adarsh M. Kalla1* and Keerthi Srikanth2
1Ph.D, National Dairy Research Institute, SRS, Bengaluru
2Assistant Professor, College of Dairy Technology, P.V. Narasimha Roa Telangana
Veterinary University, Kamareddy
*Corresponding Author E-mail: adarshkalla002@gmail.com
Received: 29.04.2017 | Revised: 31.05.2017 | Accepted: 7.06.2017
ABSTRACT
The nasty lifestyle of people in this fast moving world has made the people to think about their health and food. The growing concern about food born diseases and intense use of preservatives and chemicals has made the consumers to shift towards natural and healthy foods such as fruits and vegetables and high quality convenience foods in terms of natural flavor and taste, and which are free from additives and preservatives. This demand has triggered the need for the development of a number of non thermal approaches to food processing, of which high-pressure technology has proven to be very valuable. HPP is a clean non thermal processing technique applied to food materials for inactivating microorganisms and retaining quality at the highest level. HPP is the alternative to heat processing for fruit & vegetable products such as puree, coulis and sauces. It gets a significant shelf life extension, keeping fresh and home-made taste. The high pressure processing of fruit and vegetable products have their own advantages and disadvantages therefore, this paper reviews information on various fruit and vegetables products processed by HPP and its effect on various components, physical properties and microbial characterstics.
Key words: Lifestyle, HPP, Diseases, Microbial characterstics.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Gopal, K.R., Kalla, A.M. and Srikanth, K., High Pressure Processing of Fruits and Vegetable Products: A Review, Int. J. Pure App. Biosci.5(5): 680-692 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2930
