14^th Food Engineering Conference

Biography

Biography: Ajay Shah

Abstract

There has been a growing demand by modern day consumers for fresher, healthier, less processed foods which are packaged for convenience with extended shelf life. One of the most successful developments to date by the food industry is high pressure processing (HPP). Pressures ranging between 100 and 1200 MPa have been considered as effective to inactivate spoilage and pathogenic microorganisms without the use of additives. HPP also provides good control of enzymatic browning in fruit and vegetable products including purees and juices. HPP causes minimal change to the food, thereby preserving nutrients and providing a taste, texture and appearance comparable to unprocessed product. HPP is a powerful tool to develop high quality purees, ready to eat meals and baby food with better nutritional and sensory qualities including texture. HPP will also assist in developing novel dairy products with increased shelf life.