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  • HPP: High Pressure Processing Extends Shelf Life

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    Muhd Fadzli Hadi
    7 views1 page
    High pressure processing uses high water pressure to destroy pathogens and extend the shelf life of fresh products while retaining their sensorial and nutritional properties. It reduces microbiological spoiling flora to improve product quality in an environmentally friendly way.

    Original Description:

    food technology

    Original Title

    Advantage HPP

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    High pressure processing uses high water pressure to destroy pathogens and extend the shelf life of fresh products while retaining their sensorial and nutritional properties. It reduces microbiological spoiling flora to improve product quality in an environmentally friendly way.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    7 views1 page

    HPP: High Pressure Processing Extends Shelf Life

    Uploaded by

    Muhd Fadzli Hadi
    High pressure processing uses high water pressure to destroy pathogens and extend the shelf life of fresh products while retaining their sensorial and nutritional properties. It reduces microbiological spoiling flora to improve product quality in an environmentally friendly way.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    HIGH PRESSURE PROCESSING

    Characteristics of the fresh Reduces overall


    product, sensorial and nutritional microbiological spoiling
    properties are retained
    flora

    Extends product Improve the quality


    shelf life of a product

    Destroy Environmental
    pathogen friendly

    ADVANTAGE

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