High Hydrostatic Pressure
High Hydrostatic Pressure (HHP) is applied at uniform pressure throughout the food, enabling total preservation and retaining the quality of the food. HHP is not time/mass dependent, so processing time is minimal.
Possible applications include foods such as surimi, eggs, rice, milk, and juices. HHP is extremely promising since it can improve the rheological and functional properties of food and yield a fully nutritious and flavorful product.
Director:
Gustavo V. Barbosa-Cánovas
Center for Nonthermal
Processing of Food
Washington State University
Pullman, WA 99164-6120
USA
Prof. Barbosa-Cánovas:
509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)
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