New Zealand FOODweek Online published an article on high pressure processing (HPP) of avocado to extend shelf life. The link is shown below:
New technology to double avocado shelf life: NZL FOODweek Online Main Features Page
HPP has been used for some time, particularly in Japan for cold pasteurisation. In a future blog article, I will write about HPP and explain how it works and how it can be applied to foods.
I am a professional food microbiologist. I created this blog to help ordinary folk and food manufacturers understand food safety so that we can reduce the incidence of food mediated illness. I would like it to become a resource for teachers in schools. If readers send comments or questions, I'll try to incorporate them into future postings. Write to: FoodMicrobiologist.007@gmail.com I hope you find the site useful and perhaps even thought-provoking.
About Me
- John Brooks
- Ashhurst, Manawatu, New Zealand
- Safe Food is written by John D. Brooks. The articles are my own opinions and observations. If you would like to contact me to comment or make suggestions for articles, please write to: FoodMicrobiologist.007@gmail.com
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1 comment:
high pressure processing hpp is rapidly becoming the most well-known, emerging non-thermal food processing technology.
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