Development of a novel food preservation technique using high-pressure processing technology

Thesis Abstract

Abstract
The food industry continuously seeks innovative and efficient food preservation techniques to enhance food safety, quality, and shelf life. High-pressure processing (HPP) technology has emerged as a promising method for achieving these goals. This thesis focuses on the development of a novel food preservation technique using HPP technology. The research aims to investigate the effectiveness of HPP in preserving various types of food products and to optimize the processing parameters for maximum preservation outcomes. Chapter 1 provides an introduction to the study, presenting the background of the research, the problem statement, research objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. The literature review in Chapter 2 examines existing studies on HPP technology, food preservation methods, and the application of high-pressure processing in the food industry. The review highlights the benefits and challenges associated with HPP technology and sets the foundation for the research methodology. Chapter 3 details the research methodology, including the selection of food samples, experimental design, data collection methods, and analysis techniques. The chapter also outlines the equipment and materials used in the study and describes the procedures for conducting high-pressure processing experiments. The discussion of findings in Chapter 4 presents the results of the experiments, analyzes the effects of HPP on food preservation, and discusses the implications of the findings for the food industry. The conclusion in Chapter 5 summarizes the key findings of the study and provides insights into the potential applications of the novel food preservation technique developed using HPP technology. The study contributes to the advancement of food science and technology by introducing an innovative approach to food preservation that can enhance food safety, quality, and shelf life. The findings of this research have practical implications for food manufacturers, researchers, and policymakers seeking sustainable and efficient food preservation solutions in the modern food industry.