Topic/sub-topic

Resources*

Annotation

High Pressure Processing (HPP) of Food Products

1.(Video)

https://www.youtube.com/watch?v=QwGWs-P4Olk

 Duration (32 minutes)

Description: The video describes information about High Pressure Processing (HPP) of food products. It describes working principles of HPP, different components, advantages. Further it also describes application of HPP in different food products.

Suitable for: Undergraduate and Graduate students.

Learning outcome: Knowledge about HPP technology and its effect on quality of food products.

2.(Website)

Website 1:

https://www.hiperbaric.com/en/hpp

Website 2:

http://www.foodauthority.nsw.gov.au/_Documents/industry/high_pressure_processing.pdf

Description: (Website 1)

The website gives all the information of HPP Technology and the company Hiperbaric, USA is one of the major producer of the equipments for industrial processing of foods using this technology which is established in 1999.

Description: (Website 2)

The Website gives all the information of HPP Technology in the form of PDF document. It gives overview of the HPP technology and discussed different characteristics of the food products affected by HP processing.

Suitable for: Undergraduate and Graduate student

Learning outcome: Knowledge about HPP technology and its effect on quality of food products

3.(E-Journal)

Article 1

https://www.sciencedirect.com/science/article/pii/S2210784316302704

Article 2

 (Critical review of HPP Technology)

http://allnaturalfreshness.com/wp-content/uploads/2013/11/HighPressureFoodProcessing.pdf

Description: ( Article 1)

 Open access article on sciencedirect.com It is a standard research article available for free. It give information related to HPP technology including advantages and limitations of this technology.

Description:  (Article 2)

Detailed review of research work carried out in the area of HPP. It describes effect of different processing conditions and their effect on different quality parameters and suitable examples of different products.

Suitable for: Undergraduate and Graduate students

Learning outcome: Review of application of this technology to different food products.