High Hydrostatic Pressure Treatment of Starch

DELADINO LORENA; SCHNEIDER-TEIXEIRA ALINE; MOLINA-GARCIA ANTONIO

Starch: Advances in Modification, Technologies, and Applications

Springer Nature Switzerland

Año: 2023; p. 225 - 255

High-pressure technology has experienced a distinct increase in the last decades,whether the number of industrial installations dedicated to food processing, or theannual production are considered. Many high pressure-treated food products of alltypes are currently in the market and the associated fresher, healthier, and chemicals-free labels make them widely appreciated by consumers.High hydrostatic pressure (HHP) is an expanding technology that is quicklydeveloping in worldwide food technology. However, the term “novel technology” isnot really adequate, as the application of HHP to food is now over a century old,after the frst food-related pressure studies (Bridgman, 1964). Pressure is a keyproperty determining the states of matter, in a similar way to temperature. But,while thermal treatments’ effects include chemical reactions acceleration, pressuredoes not have this effect. Pressure in term of MPa (106 Pa) are usually employed ashydrostatic pressure units (1 Pascal, the SI derived pressure unit, equals 1 kg m- 1 s- 2,1 MPa equals to 10 bar or 9.86923 atmospheres).