ترجمه آماده – فرآوری فشار بالا: یک فناوری قدرتمند برای فراوری

Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor and taste, and which are free from additives and preservatives.

This demand has triggered the need for the development of a number of nonthermal approaches to food processing, of which high-pressure technology has proven to be very valuable.

Although clear benefits of high pressure processing (HPP) as a non-thermal preservation method have been already established. High pressure thermal (HPT) treatments consist of a combination of high pressure (500–۹۰۰ MPa) and temperature (70–۱۲۰ °C) over a short holding time.

The rapid temperature increase during compression and temperature decrease in the product upon decompression could help to reduce the hardness of thermal effects encountered in conventional thermal technologies.