Development of a novel food preservation technique using high pressure processing

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.