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

Thesis Abstract

Abstract
The food industry is constantly seeking innovative methods to extend the shelf life of perishable foods while maintaining their nutritional quality and sensory characteristics. High-pressure processing (HPP) technology has emerged as a promising solution for food preservation due to its ability to inactivate microorganisms, enzymes, and spoilage organisms without the need for high temperatures or chemical additives. This thesis presents the development of a novel food preservation technique using HPP technology to enhance the safety and quality of various food products. Chapter 1 provides an introduction to the research topic, presenting the background of the study, problem statement, objectives, limitations, scope, significance, structure of the thesis, and definition of key terms. The chapter sets the stage for understanding the importance of developing new food preservation techniques to meet the growing demands of the food industry. Chapter 2 consists of a comprehensive literature review that examines existing research on high-pressure processing technology, food preservation methods, and the effects of pressure on food constituents. The review explores the potential applications of HPP in different food matrices and its impact on food safety, quality, and shelf life. Chapter 3 focuses on the research methodology employed in developing the novel food preservation technique using HPP technology. The chapter outlines the experimental design, sample preparation, equipment setup, pressure treatment parameters, data collection methods, and statistical analysis techniques used to evaluate the effectiveness of the proposed preservation method. Chapter 4 presents an in-depth discussion of the findings obtained from the experimental studies. The results demonstrate the efficacy of the novel food preservation technique in inactivating microorganisms, preserving nutritional content, and extending the shelf life of various food products. The chapter also discusses the impact of pressure treatment on sensory attributes, textural properties, and overall acceptability of the preserved foods. Chapter 5 provides a comprehensive conclusion and summary of the project thesis. The findings highlight the potential of HPP technology as a sustainable and eco-friendly food preservation method that can address the challenges associated with traditional preservation techniques. The chapter concludes with recommendations for future research directions and practical applications of the developed food preservation technique in the food industry. In conclusion, this thesis contributes to the field of food science and technology by introducing a novel food preservation technique using high-pressure processing technology. The research findings demonstrate the effectiveness of HPP in improving food safety, quality, and shelf life, thereby offering new opportunities for innovation and advancement in the food industry.