Does Food Engineering Still Need High Pressure?
Abstract
High-pressure processing (HPP), also known as high hydrostatic pressure (HHP), is essential in contemporary food engineering. This review evaluates its significance through aspects like microbial safety, nutritional and sensory quality, sustainability, market acceptance, economic viability, and technological versatility. By critically examining the current state and potential of HPP, this article highlights that, despite emerging alternatives, food engineering remains strongly reliant on high pressure as an irreplaceable technology due to its unique benefits in ensuring sustainable, high-quality, and safe food products.
Fields of Study & Subjects
Microbial Inactivation Methods
Food Drying and Modeling
Listeria monocytogenes in Food Safety
Publication details
- Journal / source
- Annual Review of Chemical and Biomolecular Engineering
- Publisher
- Annual Reviews
- Volume
- 17
- Issue
- 1
- Pages
- 117–132
- Publication date
- 30 January 2026
- Language
- EN