date:Dec 22, 2015
referred method for HPP of packaged fluid foods, thus eliminating any danger of cross contamination by the medium. The food is prepared and aseptically filled/sealed in flexible packaging, then placed in a pressure chamber for pressurising using a suitable Pressure Transmitting Medium (PTM). Pressurisation is done by pumping the medium either into the vessel or into the intensifier using High Pressure Pump (Fig. 1).
3 Effect of HPP on Antioxidants in Fruit Beverages
The application of pressu