CENTER FOR NONTHERMAL PROCESSING OF FOOD (CNPF)

 

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.

hp lab

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)

Barbosa@wsu.edu

Barbosa Home page

 

 

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Biological Systems Engineering, LJ Smith rm 220, PO Box 646120, Washington State University, Pullman WA 99164-6120, 509-335-6188, GVBC Email