AGROALNEXT Project: New technologies and food processing systems. Application of High Hydrostatic Pressure (HHP) and High Pressure/High Temperature in food production
- Type Project
- Scope Autonómico
- Autonomous community Extremadura
- Main source of financing NextGenerationEU
- Project website Web del Proyecto
Description
Application of High Hydrostatic Pressures and High Pressures/High Temperatures in the production of food with higher microbiological quality and safety by eliminating spoilage or pathogenic microorganisms and prolonging the shelf life of food, while improving nutritional and sensory quality.
Contextual description
Of the emerging technologies, high hydrostatic pressure (HHP) treatment is the most successful industrial processing method. It involves subjecting food to high pressure levels (400-600 MPa) through water for short periods (from seconds to a few minutes) at room temperature or under refrigeration. This treatment inactivates pathogenic and spoilage microorganisms, extending the product's shelf life while maintaining its sensory and nutritional quality.
Results
To determine the shelf life and effects of high-pressure processing (HPP) on protein matrices such as acorn-fed Iberian ham and tench. To establish a procedure for applying high-pressure hydrostatic treatments at an industrial level to the matrices under study.
Contact information
- Coordinator/entity name: Jesús Javier García Parra
- Mailing address: Not available
- Email coordinator/entity: jesusjavier.garcia@juntaex.es
- Phone: Not available
Coordinators
- CICYTEX
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