Tuesday, October 20, 2009

New technology to double avocado shelf life: NZL FOODweek Online Main Features Page

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.

1 comment:

Amarjeet Prasad said...

high pressure processing hpp is rapidly becoming the most well-known, emerging non-thermal food processing technology.

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