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Traitements par hautes pressions hydrostatiques des denrées alimentaires : état de l’art

Abstract : High Pressure has traditionally been used for many years in the fields of geology and chemistry. This technique was first applied in the food industry, in Japan, in the late 1980s. This technology, also named pascalization, consists in maintaining the product at very high hydrostatic pressure (100-1000 MPa) for a definite time and temperature. The high hydrostatic pressure treatment is considered as a nonthermal process capable of inactivating and eliminating pathogenic and food spoilage microorganisms. This novel technology has great potential improving food safety and extending food products shelf-life while preserving their organoleptic properties. Today, more than 160 industrial vessels are under work and more and more high-pressure-treated products are available in the market. In this paper, effects of high hydrostatic pressure treatment on food constituents and microorganisms are reviewed.
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  • HAL Id : hal-02650539, version 1
  • PRODINRA : 282197
  • WOS : 000208886600006

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Marion Lerasle, Frédérique Duranton, Hélène Simonin, Jeanne Marie J. M. Membré, Romuald Chéret, et al.. Traitements par hautes pressions hydrostatiques des denrées alimentaires : état de l’art. Revue de Médecine Vétérinaire, Ecole Nationale Vétérinaire de Toulouse, 2012, 163 (12), pp.595-614. ⟨hal-02650539⟩

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