Thesis Abstract

Abstract
The rapid deterioration of fresh produce remains a critical challenge in the food industry, leading to significant economic losses and food wastage. In response to this issue, High Pressure Processing (HPP) has emerged as a promising technology for extending the shelf life of perishable food products, including fresh produce. This thesis investigates the application of HPP in extending the shelf life of fresh produce, with a focus on its effectiveness, impact on quality attributes, and potential commercial implications. Chapter One provides an introduction to the research topic, highlighting the background of the study, problem statement, objectives, limitations, scope, significance, and the structure of the thesis. The definition of key terms related to the study is also presented to provide a clear understanding of the concepts discussed throughout the thesis. Chapter Two presents a comprehensive literature review on HPP technology, its principles, applications in food processing, and specifically in extending the shelf life of fresh produce. The review includes discussions on the effects of HPP on microbial load, enzyme activity, nutritional content, sensory attributes, and overall quality of fresh produce. Chapter Three outlines the research methodology employed in this study, including the selection of fresh produce samples, HPP processing parameters, experimental design, data collection methods, and statistical analysis techniques. The chapter also discusses the equipment used for HPP and the safety considerations associated with the technology. Chapter Four presents a detailed discussion of the findings obtained from the experimental study, focusing on the impact of HPP on the shelf life extension of fresh produce. The results include analyses of microbial growth inhibition, enzyme inactivation, changes in nutritional content, sensory evaluation, and overall quality assessment of HPP-treated fresh produce samples. Chapter Five concludes the thesis by summarizing the key findings, discussing their implications for the food industry, and providing recommendations for future research directions. The study highlights the potential of HPP as a sustainable technology for enhancing food safety, reducing food waste, and meeting the increasing consumer demand for fresh, high-quality produce with extended shelf life. In conclusion, this thesis contributes to the existing body of knowledge on the application of High Pressure Processing in extending the shelf life of fresh produce. The findings underscore the importance of HPP technology in addressing the challenges of food preservation and quality maintenance in the food supply chain, ultimately benefiting both producers and consumers in the quest for sustainable food production and consumption practices.

Thesis Overview

The project titled "Application of High Pressure Processing in Extending Shelf Life of Fresh Produce" aims to investigate the use of high-pressure processing (HPP) as a method to prolong the shelf life of fresh produce. This research will delve into the current challenges faced in the food industry regarding the preservation of perishable fruits and vegetables, highlighting the importance of finding innovative solutions to reduce food waste and improve food safety. The research will begin with a comprehensive literature review to explore existing studies on high-pressure processing and its applications in food preservation. This section will provide a solid foundation for understanding the principles behind HPP and its effectiveness in extending the shelf life of fresh produce. The methodology chapter will outline the experimental design and procedures to be employed in the study. It will detail how high-pressure processing will be applied to various types of fresh produce, including fruits and vegetables, to assess its impact on shelf life extension. Factors such as pressure levels, processing times, and temperature control will be carefully considered to optimize the preservation process. The discussion of findings chapter will present the results obtained from the experiments conducted during the research. This section will analyze the effects of high-pressure processing on the quality, safety, and shelf life of different types of fresh produce. It will also discuss any challenges encountered during the study and propose recommendations for further research in this area. Lastly, the conclusion and summary chapter will provide a comprehensive overview of the key findings and implications of the study. It will highlight the significance of high-pressure processing as a promising technology for extending the shelf life of fresh produce and reducing food waste. The conclusion will also discuss the practical applications of the research findings and suggest potential avenues for future research in this field. Overall, this research project on the application of high-pressure processing in extending shelf life of fresh produce aims to contribute valuable insights to the food industry and offer practical solutions to enhance food preservation techniques for perishable fruits and vegetables.