Chapter 2
High-Pressure Processing of Salads and Ready Meals
Srilatha Pandrangi1, V.M. Balasubramaniam1, Yang Tao2, and Da-Wen Sun2 1Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA 2Food Refrigeration and Computerised Food Technology, Agriculture & Food Science Centre, University College Dublin, Belfield, Dublin, Ireland
Abstract
High pressure processing (HPP) holds the potential for preserving foods by a combination of elevated pressures (up to 900 MPa or approximately 9000 atmospheres) and moderate temperatures (up to 110 °C) over a short period of time. Although high pressure processed salads are currently unavailable, HPP has been used as an alternative to heat pasteurization for processing ready ...
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