ECONOMICS

Detailed explanation-1: -The inactivation of microorganisms by HPP depends on numerous factors, including the magnitude of the pressure and the holding time, process temperature, compression and decompression rates, the microbiota, and the intrinsic properties of juices and beverages.

Detailed explanation-2: -High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100–600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life.

Detailed explanation-3: -Disadvantages of HPP These spores require a combination of pressure and heat, or some other antibacterial intervention in order to eliminate them. HPP can cause undesirable sensory changes in certain foodstuffs. In foods like eggs, the denaturation of protein can be visually apparent.

Detailed explanation-4: -High pressure processing (HPP) is also called high hydrostatic pressure processing, ultra high pressure processing, pascalization or cold pasteurisation.