|
KMID : 1007520210300010019
|
|
Food Science and Biotechnology
2021 Volume.30 No. 1 p.19 ~ p.35
|
|
|
Microbial inactivation by high pressure processing: principle, mechanism and factors responsible
|
|
Sehrawat Rachna
Kaur Barjinder Pal
Nema Prabhat K.
Tewari Somya
Kumar Lokesh
|
|
|
Abstract
|
|
|
|
High-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, fresh-like taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.
|
|
|
KEYWORD
|
|
|
Microbial inactivation, High pressure processing, Compression, Microorganism, Modelling
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|