Abstract
High pressure processing is a novel food processing technology that has shown great potential for microbial efficacy with minimization of food quality changes. Recently, there has been an increase in research for evaluation of the in situ properties of food matrices under high pressure. Information regarding in situ properties of foods is required for validation of the process uniformity of pressure and temperature during high pressure processing. This review describes changes in the in situ physical properties of different foods undergoing high pressure treatment and empirical models for estimation are developed. Experimental techniques for development of in situ property measurement sensors are also reviewed.
| Original language | English |
|---|---|
| Pages (from-to) | 777-782 |
| Number of pages | 6 |
| Journal | Food Science and Biotechnology |
| Volume | 24 |
| Issue number | 3 |
| DOIs | |
| State | Published - 26 Jun 2015 |
Keywords
- high pressure
- in situ
- physical properties
- sensor
- temperature