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High Pressure Processing in Combination with High Temperature and Other Preservation Factors

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High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

High pressure processing (HPP) has shown its efficacy in treating a number of food products of very diverse origin. For this reason, HPP has been adopted by a number of food processing companies to replace or partially replace existing preservation techniques. At the same time, HPP offers the possibility to develop new products with very attractive characteristics. Nevertheless, this novel technology has some limitations, and one way to enhance its efficacy is to combine it with others where synergistic or additive effects are attained. The most noticeable combination is what is known as pressure assisted thermal sterilization (PATS), an approach which is developing interest at the academic and industrial levels because it offers the opportunity to sterilize foods where the quality of the finished product is superior to those processed by conventional thermal treatments. HPP could also be combined with other so-called hurdles such as carbon dioxide, bacteriocins, vegetable extracts, organic acids, osmotic dehydration, pulsed electric fields, and ohmic heating, to name a few. These combinations and a few others are covered in this chapter where PATS receives the most attention.

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Author information

Authors and Affiliations

  1. Center for Nonthermal Processing of Food, Washington State University, Pullman, WA, 99164-6120, USA

    Daniela Bermúdez-Aguirre & Gustavo V. Barbosa-Cánovas

  2. Department of Food Science, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, New Brunswick, NJ, 08901, USA

    Maria G. Corradini

  3. Department of Food Engineering, Ankara University, 06110, Dişkapi, Ankara, Turkey

    Kezban Candoğan

Authors
  1. Daniela Bermúdez-Aguirre
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  2. Maria G. Corradini
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  3. Kezban Candoğan
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  4. Gustavo V. Barbosa-Cánovas
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Corresponding author

Correspondence to Gustavo V. Barbosa-Cánovas .

Editor information

Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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Bermúdez-Aguirre, D., Corradini, M.G., Candoğan, K., Barbosa-Cánovas, G.V. (2016). High Pressure Processing in Combination with High Temperature and Other Preservation Factors. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_11

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