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Foods 2015, 4(2), 173-183; doi:10.3390/foods4020173

Multi-Pulsed High Hydrostatic Pressure Treatment of Foods

Alkol Piyasası Düzenleme Kurumu (TAPDK), Ankara 06520, Turkey
Academic Editor: Carl Joseph Schaschke
Received: 16 February 2015 / Accepted: 16 May 2015 / Published: 25 May 2015
(This article belongs to the Special Issue High Pressure Processing of Foods)
View Full-Text   |   Download PDF [127 KB, uploaded 25 May 2015]   |  

Abstract

Multi-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit juice, dairy products, liquid whole egg, meat products, and sea foods. Moreover, the mpHHP treatment could be also used to inactivate enzymes in foods and to increase the shelf-life of foods. The effects of the mpHHP treatment of foods are summarized and the differences between the mpHHP and spHHP are also emphasized. View Full-Text
Keywords: high hydrostatic pressure; multi-pulsed high hydrostatic pressure; compression and decompression rates; microbial inactivation; pulse holding time high hydrostatic pressure; multi-pulsed high hydrostatic pressure; compression and decompression rates; microbial inactivation; pulse holding time
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Buzrul, S. Multi-Pulsed High Hydrostatic Pressure Treatment of Foods. Foods 2015, 4, 173-183.

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