Non-Thermal Preservation of Dairy Products: Principles, Recent Advances, and Future Prospects

High Hydrostatic Pressure (Hhp)

High Hydrostatic Pressure (HHP), also known as a cold pasteurization technique or pascalization, is a non-thermal technique in which extremely high pressures (between 200 MPa and 800 MPa) are applied to foods that are submerged in a liquid -mostly water- for a desirable period of time (t) and at a desirable temperature (T) (Doona, Kustin, & Feeherry, 2010). It can be said that HHP is a 3-Dimensional process because of having three different parameters as pressure, time and temperature. HHP can destroy vegetative cells of microorganisms, and enzymes (Alpas et al., 1999; Alpas, Lee, Bozoglu, & Kaletunç, 2003). This technique can be applied to all solid and liquid foods except for porous and dry products (Morales-de la Peña, Welti-Chanes, & Martín-Belloso, 2019). Classic heat treatments usually cause the formation of undesirable compounds and caramelization of products due to Maillard reaction and affect color, texture, and flavor of processed foods. Contrary to heat treatment, HHP application retains the nutritional and functional ingredients in the food material (Khan et al., 2018; Misra et al., 2017). Besides, HHP treatment is independent of the mass and geometry of the products (Koutchma, 2014; Misra et al., 2017). Due to these reasons, HHP is one of the most popular non-thermal food processing methods and recently used for the preservation of a wide range of industrial food products like dairy, ready-to-eat, fruit juices and seafoods (Misra et al., 2017). Apart from these, HHP treated food market value is expected to be increased to $ 54.77 billion in 2025 (Huang et al., 2017).