date:May 21, 2012
perature. Causes of microbial death leads to improvements in overall quality of foods and it can be used to create ingredients with novel functional properties.
The food technologists globally recommend high pressure processing to prevent hazardous micro-organisms like E Coli, Salmonella and Vibrio. Presently the food industry is interested in eliminating the harmful organisms.
IICT officials said that High pressure processing was not likely to replace traditional methods. However, they observ