National Training on High Pressure Processing

National Training on


High Pressure Processing (HPP) is an emerging food processing technique which has gained importance during the last decade. The process is  non thermal and processing is done at low temperatures in order to retain the natural and fresh like appearance of food without bringing about changes in its natural constituents. High pressures ranging from 100 to 900 MPa in combination with or without heat can  be applied for preservation of food substances. These processes help in destroying microorganisms, mainly pathogens, improve food quality and ultimately help in extending the keeping quality or shelf life of the products during storage.

HPP  is  also    used  worldwide  in  shell fish  processing  for  100  % removal of meat from the shells and for reducing the microbial risks  during raw consumption. HPP can be used to develop new gel based  products in muscle foods with desired sensory attributes and mouth  feel, inactivate undesirable enzymes tavoid quality changes etc.

Applications for marination and impregnation of desired flavors, additives or colors can  be effectively undertaken. Pressure assisted  thermal processing for development of shelf stable ready to eat  products is another promising area of research. Pressure assistefreezing and pressure assisted thawing help in retaining the  microstructure and reduce drip loss unlike conventional methods.

This training is organized to disseminate the knowledge and  achievements gained under the NAIP- Sub-project “Studies on High  Pressure  Processing  (HPP)   of high value perishable  commodities. The  training  is intended  to  equip     scientists,  teachers,  students, technologists  and entrepreneurs involved in the food industry with the recent  advancements  in this novel processing technique so as to  benefit the food processing sector.  

Pl see the attached brochure for details


Click Here to Download Brochure in PDF format



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