Development of High Pressure Food Processing

Foodstuffs can be processed at high pressures (1000 to 6000 BAR) to create shelf stable products without thermal processing and the degradation of flavour that is caused by the use of high temperatures. High pressure processing can also change the functional characteristics of a variety of ingredients, leading to potentially new food products. The inactivation of enzymes is a major area that influences the final quality of a range of foodstuffs - especially fruit juices. The degree of inactivation of Pectinesterase, in Fresh Squeezed Orange Juice (FSOJ), achieved by the application of high pressure under different conditions is quantified. The effectiveness of high pressure in achieving complete inactivation of micro-organisms in FSOJ is also measured.