APPLICATION

• Applications of HPP include its use as a “cold pasteurization” method for fruit juices, a means of sanitizing packaged ready-to-eat meats, and inactivation of spoilage enzymes to enhance refrigeration shelf-life of avocados and guacamole. High pressure can also separate raw shellfish meat from its shell.

• The Le Chatelier’s principle states that ‘if a change in conditions is applied on a system in equilibrium, then the system will try to counteract that change and restore the equilibrium’.The Isostatic principle states that the HPP is volume-independent; therefore, pressure is transmitted instantaneously and uniformly throughout a sample, and pressure is gradients do not exist, so that the size and geometry of the product is irrelevant. Typically, HPP of food is carried out at 300–600 Mega Pascals (MPa) at the room temperature for 2–30 min.