FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Destroys aroma and vitamins
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Destroys vitamins and color
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Destroys bacteria
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Inactivates enzymes
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Detailed explanation-1: -High-pressure processing (HPP) is a nonthermal process capable of inactivating and eliminating pathogenic and food spoilage microorganisms.
Detailed explanation-2: -High pressure and longer holding time generally favour microbial inactivation and decrease of enzyme activity. Water activity, pH value, fat or carbohydrate content can affect barsoresistancy of the microorganisms. Therefore, HPP effect on inactivation of the same microorganism can vary from product to product.
Detailed explanation-3: -Microbial death at high pressures is considered to be due to permeabilization of cell membranes.
Detailed explanation-4: -High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count.