Thesis Abstract

Abstract
The food industry is constantly seeking innovative methods to enhance food preservation while maintaining the nutritional quality and safety of food products. In response to this demand, this study focuses on the development of a novel food preservation technique using high pressure processing (HPP). High pressure processing is a non-thermal preservation method that applies high levels of pressure to food products for a specific duration to inactivate spoilage microorganisms and enzymes, thereby extending the shelf-life of the products. This thesis explores the potential of high pressure processing as a novel food preservation technique through a comprehensive investigation of its principles, applications, and effectiveness in preserving various food products. The research methodology involves experimental studies to evaluate the impact of high pressure processing on the microbial load, enzymatic activity, sensory attributes, and overall quality of food products. Chapter one provides an introduction to the research topic, including the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. Chapter two presents a detailed literature review on high pressure processing, including its history, principles, mechanisms of action, applications in food preservation, and comparisons with other preservation methods. Chapter three outlines the research methodology, including the experimental design, sample preparation, high pressure processing parameters, data collection methods, statistical analysis, and quality control measures. The chapter also discusses the selection of food products for preservation using high pressure processing and the criteria for evaluating the effectiveness of this preservation technique. Chapter four presents a comprehensive discussion of the findings from the experimental studies, including the effects of high pressure processing on microbial inactivation, enzymatic activity, sensory attributes, and overall quality of food products. The chapter also analyzes the data obtained and compares the results with existing literature to draw meaningful conclusions. Finally, chapter five provides a summary of the research findings, conclusions drawn from the study, implications for the food industry, recommendations for future research, and the overall contribution of this study to the field of food technology and preservation. The study demonstrates the potential of high pressure processing as a novel and effective food preservation technique that can enhance the shelf-life and quality of food products while meeting consumer demand for safe and nutritious foods.

Thesis Overview

The project titled "Development of a novel food preservation technique using high pressure processing" aims to explore and establish an innovative approach to food preservation through the application of high-pressure processing (HPP). Food preservation is a critical aspect of the food industry to ensure food safety, quality, and shelf-life extension. Traditional methods such as thermal processing, freezing, and chemical preservatives have limitations in terms of maintaining the nutritional value and sensory characteristics of food products. High-pressure processing has emerged as a promising alternative for food preservation as it involves subjecting food products to high levels of pressure, which effectively inactivates microorganisms and enzymes without the need for high temperatures, thus preserving the nutritional and sensory properties of the food. This method has been shown to extend the shelf life of a wide range of food products while retaining their fresh-like qualities. The research will begin with an in-depth review of existing literature on high-pressure processing in food preservation, exploring its principles, applications, advantages, and limitations. This literature review will provide a comprehensive understanding of the current state of knowledge in the field and identify gaps that the research aims to address. The methodology section will detail the experimental approach to be undertaken in developing the novel food preservation technique using high pressure processing. This will include the selection of food products, pressure levels, processing parameters, and the evaluation of the effectiveness of the technique in preserving the quality and safety of the food products. The findings section will present the results of the experiments conducted, including the microbial load reduction, enzyme inactivation, and sensory evaluation of the food products processed using the novel high-pressure technique. The discussion will analyze the implications of the findings in the context of food preservation and highlight the potential of the developed technique for commercial application. Overall, this research aims to contribute to the advancement of food preservation technology by introducing a novel approach that overcomes the limitations of traditional methods. The development of a high-pressure processing technique for food preservation has the potential to revolutionize the food industry by offering a more sustainable, efficient, and environmentally friendly solution for extending the shelf life of food products while maintaining their quality and safety."