High Pressure Processing of Foods: Basic Understanding

Currently, high pressure processing or HPP is gaining attention in food processing. It is mainly due to its ability to produce fresh like products with less impact on the nutritional and sensory attributes as compared to the traditional heat treatment process. In this video, I am going to explain basic understanding of high pressure processing of foods. It explains adiabatic and isotherm high pressure processing, temperature distribution in foods during high pressure processing, three important principles of high pressure processing (i.e. isostatic principle, Le Chatelier’s principle, and microscopic ordering), and effects of high pressure on microorganisms. In the coming videos, I will explain different aspects of high pressure processing for foods.

[@bambangnurhadi3055]

good explanation

[@foodinnovationshafiur]

Thank you. Pleased to know that your have found this video interesting

[@safwanathp6035]

Nice lecture

[@foodinnovationshafiur]

Thank you. Pleased to know that you have found my video interesting.

[@yuosraamer8931]

شكرا جزيلا لجهودكم

[@foodinnovationshafiur]

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