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Consumer Preferences for ‘Fresh’ Drive High-Pressure Processing

Ifantis Turkey with HPP technologyConsumer preferences for “fresh” and preservative-free products and retailers’ desires for longer shelf are driving the double-digit global growth of food volumes undergoing high-pressure processing (HPP). From its beginnings in chilled guacamole, HPP has expanded into multiple food & beverage categories, including ready-to-eat and raw meats, wet salads, juices, cheese products, and dips.

If you want to get up to speed on the state-of-the-science on high pressure processing and its application, the 2011 IFT Annual Meeting & Foods Expo® in New Orleans is a great place to start. At IFT11, several scientific sessions will explore high-pressure processing and other emerging technologies. On Tuesday afternoon, session 269 will explore novel applications of high pressure for conversion and preservation of food compounds. The presenters will address process efficiency as a function of pressure, temperature, time, and product properties and the impact on scalability, safety, and quality. Topics to be covered include low-moisture foods (e.g., powders), enzyme conversion, biochemical reactions in foods, and proteins and food structure.

Session 249 on Tuesday morning will highlight process uniformity during high pressure pasteurization and sterilization. Participants will learn the impact of physical-thermal properties of food material in controlling thermal non-uniformity during pressure treatment as well as gain an understanding of the use of mathematical models in identification of the least-treated zone within a pressure vessel and process optimization.

In addition to the symposia, several posters sessions will reveal the latest research on HPP and various food constituents. This research runs the gamut from HPP effects on antioxidant characteristics of persimmon fruit; high pressure processing of wet-pack fruits; combined pressure-temperature effects on carotenoid retention and bioavailability in tomato juice; and high pressure processing on rheology of egg and egg components to structural changes of Streptococcus thermophilus peptidases subjected to HPP; the effect of pulsed UV light, high hydrostatic pressure, and nonthermal plasma on the potency of major wheat allergens; and potential use of high hydrostatic pressure combined with cold as a quarantine treatment for the Mexican fruit fly.

Is HPP in your future?


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