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HPP Introduction Total points 11/11

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Abbreviate HPP 1/1

High Hydrostatic Pressure Processing

Ultra High Pressure Processing

High Pressure Processing

Hypo Baric Processing

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High Pressure Processing

HPP is also known as 1/1

1. Sterilization process

2. Cold Pasteurization

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The pressure range used in HPP for preservation of foods 1/1

50-100 MPa

100-300 MPa

400-600 MPa

<1000 MPa

The optimum pressure for processing commercial food products 1/1

600 MPa

300 MPa

800 MPa

1200 MPa

Name the principle which states "Any chemical reaction associated with 1/1
a decrease in total molar volume will be accelerated by pressure"

Isostatic

Le Chatlier's

Adiabatic heating

Electrostriction

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Energy input during the pressure process is very small compared to 1/1
thermal processes

1. True

2. False

Which is the heart of the HPP system 1/1

High pressure Intensifier pump

Pressure vessel

Perforated baskets

Pressure transmitting fluid

Which compression system uses transmitting liquid? 1/1

1. Indirect compression

2. Direct compression

Commonly used pressure-transmitting fluids 1/1

Glycol

Ethanol

Water

All the above

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Choose the foods that cannot be HPP treated 1/1

Cake

Mousse

Canned foods

All the above

The ideal packaging technique used in HPP processing 1/1

Modified atmosphere packaging

Vacuum packaging

Controlled atmosphere packaging

Freeze drying

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