Extension of Shelf-Life of Perishable Foods

 High Pressure Processing (HPP) is a method of food processing where food is subjected to elevated pressures(>600 MPa) with or without the addition of heat, to achieve microbial inactivation. HPP retains food quality, maintains natural freshness, and extends microbiological shelf life.HPP can also be used as a pre-treatment in several processing operations viz. freezing, thawing, drying and extraction etc. to enhance the final product quality and to improve the micro-structure of the developed products apart from reducing the time of processing considerably. A variety of new products development would be possible with this novel technique application. Hence, HPP is being currently applied for the extension of shelf-life of high value commodities like litchi, mangoes, shrimps, strawberries, non dairy ice-cream, flavoured yoghurt etc.