High pressure processing (HPP) is an interesting non-thermal technology that involves the sterilization of food by the mean of ultra-high pressures, which lead to extending the shelf life of processed food, as well as maintaining nutritional value and quality of food products. The consumers' increasing demand for this new products graped the interest of several already-existing high pressure equipment manufacturers around the globe. The successful of this technology encouraged them to enter the field of food processing and adjust their existing technologies to adapt to the new process. This review spots the major discoveries in HPP equipment history, describes the current applications of HHP in processing and provides comprehensive information about HPP equipment technology used in commercial and research applications. In addition, this paper presents the major manufacturers in HPP equipment industry around the world.

Abstract-This paper presents the rheology and texture properties in some details to reveal the rheological measurements, and models involved with each detail. Additionally, the methods of color measurements and sensory evaluation were discussed briefly. Some optional methods that have been done in previous literature depicted a proposal for developing innovative techniques for rheological properties of jams. Factors that have an influence on quality of jam consist of color content, taste, flavor, and texture and nutritional value. All the parameters mentioned are affected from the nature of the raw material and the processing conditions. Hence, it is imperative to comprehend the rheological behavior of fruit products such as fruit purees and jams. Especially for pumping and processing where the chemical and physical characteristics can be varied. In this report, novel and important applications of rheology to food gels and gelation phenomena are covered. Furthermore, specialists that work in food should be knowledgeable about sensory assessment of foods therefore food rheologist have reached numerous unique contributions in sensory evaluation of viscosity that will be discussed concisely.

Problem statement: Curcuma alismatifolia Gagnep., commonly known as 'Thai tulip' or pathumma is a member of the family Zingiberaceae. This herbaceous perennial which can be grown from rhizomes have a great potential for use as a cut flower, flowering potted plant and as a garden plant for tropical landscaping. Unlike other bulbous floral crops, research on C. alismatifolia using gamma irradiation has been a least subject of investigation. Approach: Presently, the use of induced mutation in plant improvement had become a proven way that can generate new sources of genetic variations in creating new varieties. This additional tool is important in plant improvement, which was a valuable approach to plant breeding in the world of ornamental industry. A study on the effects of gamma irradiation on mutagenesis of Curcuma alismatifolia was conducted to determine the optimal dose for radiosensitivity test (LD 50) of the plants and also to determine the effects of induced mutation on the species. This study was carried out at the Malaysian Nuclear Agency (Nuclear Malaysia), Bangi. Ten levels (dose rate) of gamma irradiation were used in this study. Data collection for days of shoot emergence, plants height, number of leaves and shoots, days to bloom, height of flowering stalks, inflorescence size and the days to anthesis (post-production longevity) were taken. Results: Results obtained showed that the highest survival rate was 67% obtained from the non-irradiated rhizomes (0 Gy). Fifty percent when were treated with 10 Gy and 63% survival rate when treated at 20 Gy. Mean survival rate fell sharply from 63% at 20 Gy to 7% at 30 Gy. This decreasing trend was followed by 2% survival at 40 Gy. Results indicated that the radiosensitivity test (LD 50) for the Curcuma alismatifolia was approximately at 25 Gy. Conclusion: Gamma irradiation had exerted various effects on growth of C. alismatifolia, including the survival rate of rhizomes, extension of days to shoot emergence, plant height, leaves and shoots number as well as modifications in plant morphology and flower development.

A series of mango jams were prepared using different hydrocolloid solutions (high methoxyl pectin (HMP), carboxymethyl cellulose (CMC), and sago starch) as gelling agents to investigate the effect of hydrocolloid type, hydrocolloid concentration, and freeze-thaw treatment on the physicochemical, optical, textural, and sensory characteristics. The optical properties results revealed that the total colour change (DE) of the sago starch-based mango jam samples displayed higher values in comparison with samples prepared with HMP and CMC. The textural parameters (hardness, work of shear, stickiness, and work of adhesion) increased with hydrocolloid concentration but decreased with the freeze-thaw treatment except for sago starch-based mango jams. The overall acceptability of mango jams containing 6% sago starch was rated similarly to the samples prepared with 0.7% HMP and 0.5% CMC. Principle component analysis revealed that it could be used as an effective tool to segregate characteristics related to fruit jam manufacture.

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