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

Thesis Abstract

Abstract
This thesis presents a comprehensive study on the development of a novel food preservation technique using high-pressure processing (HPP). The primary objective of this research is to explore the feasibility and effectiveness of utilizing HPP as a method for extending the shelf life of various food products. High-pressure processing involves subjecting food items to elevated pressures, which can result in microbial inactivation, enzyme inactivation, and preservation of sensory attributes. The thesis begins with an introduction to the background of the study, highlighting the importance of food preservation techniques in ensuring food safety and quality. The problem statement emphasizes the need for innovative preservation methods to address challenges such as food spoilage and waste. The research objectives focus on investigating the potential benefits of HPP in food preservation, while the limitations and scope of the study provide a framework for the research design. A detailed literature review in Chapter Two examines existing studies on high-pressure processing and its applications in the food industry. The review covers topics such as the principles of HPP, its effects on food quality, and examples of food products preserved using this technique. The literature review also discusses the equipment and processing parameters involved in HPP, along with comparisons to other preservation methods. Chapter Three outlines the research methodology, including the experimental design, sample preparation, pressure treatments, and analytical techniques. The chapter details the steps taken to evaluate the effects of HPP on different food matrices, with a focus on microbial analysis, sensory evaluation, and shelf-life studies. The research methodology aims to provide a comprehensive assessment of the efficacy and feasibility of HPP in food preservation. In Chapter Four, the findings of the research are discussed in detail, highlighting the effects of high-pressure processing on microbial populations, enzymatic activity, and sensory attributes of various food products. The results demonstrate the potential of HPP to extend the shelf life of foods while maintaining their nutritional value and sensory qualities. The discussion also addresses practical considerations for implementing HPP in food processing facilities. Finally, Chapter Five summarizes the key findings of the study and offers conclusions based on the research outcomes. The thesis concludes with recommendations for future research directions and practical applications of the novel food preservation technique using high-pressure processing. Overall, this research contributes to the advancement of food preservation technologies and provides valuable insights for the food industry to enhance product quality and safety. Keywords High-pressure processing, food preservation, shelf life, microbial inactivation, sensory attributes, food safety.