High-Pressure Processing; Principle, Applications, Impact, and Future Prospective

Khaliq, Adnan; Chughtai, Muhammad Farhan Jahangir; Mehmood, Tariq; Ahsan, Samreen; Liaqat, Atif; Nadeem, Muhammad; Sameed, Nimra; Saeed, Kanza; Rehman, Junaid Ur; Ali, Ayesha

doi:10.1016/b978-0-12-822714-5.00003-6

Cited by 14 publications

(8 citation statements)

References 78 publications

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“…Good quality management of crab meat is needed to maintain the quality by canning quality standards, starting from fresh raw materials from fishers, peeled crab meat in mini-plants, to crab agroindustry (Nanda et al, 2021). Crab meat processing for raw material needs, especially pasteurized crab meat, requires prime quality crab meat raw materials (Khaliq et al, 2021).…”

Section: Discussionmentioning

confidence: 99%

The Effect of Competence and Job Training on the Performance of Crab Meat Agro-industry Employees in West Java

Esthi

2022

AFP

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The demand for world crab meat increases from year to year, but Indonesia can only partially fulfill it due to problems in fulfilling the resulting product quality. The crab meat agro-industry must have human resources with quality and effectiveness to work by international standards to meet export demand. The problem is that not all agro-industry can fulfil this. One way that can be taken to increase competence is through training so that employee performance increases at the same time; this is set as a research objective. The study's results indicate that training significantly improves employee competence and performance, either directly or indirectly, improving performance through increasing competence. The training must be systematic, starting from the materials required, the methods used and the instructors' abilities. Competencies that increase are essential skills, self-concept, experience and knowledge. Employee performance improved in quality, quantity, timeliness, effectiveness, initiative, and independence.

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Section: Discussionmentioning

confidence: 99%

The Effect of Competence and Job Training on the Performance of Crab Meat Agro-industry Employees in West Java

Esthi

2022

AFP

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“…HPP involves treating food products in flexible packaging materials at specific pressures ranging from 100 to 1000 MPa, including high hydrostatic pressure processing (HHP), high hydrodynamic pressure processing, and ultra HPP. This treatment is performed using a suitable pressure transfer medium, usually water, for a defined duration (Khaliq et al., 2021). HPP technology is effective in inactivating pathogenic and spoilage bacteria by inducing changes in cellular morphology.…”

Section: Nonthermal Physical Field Technologiesmentioning

confidence: 99%

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Ying,

Li,

Deng

et al. 2024

Comp Rev Food Sci Food Safe

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Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing methods of aquatic foods can lead to issues such as protein denaturation, lipid peroxidation, and other food safety and nutritional health problems. Therefore, there is a growing interest in exploring new technologies that can achieve a balance between antimicrobial efficiency and food quality. This review examines the mechanisms of cold plasma, high‐pressure processing, photodynamic inactivation, pulsed electric field treatment, and ultraviolet irradiation. It also summarizes the research progress in nonthermal physical field technologies and their application combined with other technologies in prefabricated aquatic food. Additionally, the review discusses the current trends and developments in the field of prefabricated aquatic foods. The aim of this paper is to provide a theoretical basis for the development of new technologies and their implementation in the industrial production of prefabricated aquatic food.

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“…Treating samples at higher-pressure levels is reported to increase the temperature, inducing slight changes in desired quality. As the packaging material is directly interacting with the pressure-transmitting fluid, chances of creating gaps in material are possible leading to loss of integrity (Khaliq et al, 2021). HPP is also reported to alter the textural quality, when exposed for a long time (Zhao et al, 2019).…”

Section: Limitationsmentioning

confidence: 99%

Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

Rathod

Kulawik

Özoğul

et al. 2021

Int J of Food Sci Tech

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Seafood and seafood products (SSPs) are highly perishable foods due to their chemical composition (high moisture content and nutrients). They are regarded as highly sensitive to different processing technologies. SSPs are subjected to various processing conditions with intent to extend their shelf life, quality and minimal nutritional degradation. Recently developed non-thermal technologies (NTTs) have proved their efficacy in inactivation of microorganisms and enzymatic activities, enhancing the shelf life while maintaining the nutritional quality. Considering the significant impacts of NTTs on shelf life extension and maintaining quality parameters, it has attracted considerable interest by scientific communities and commercial applications in some cases. Thus, this article focuses on recent developments in the application of NTTs namely, cold plasma, pulsed electric field and high hydrostatic pressure as well as advantages and limitations of NTTs. In addition, their impacts on microbiological, physicochemical, quality and safety of SSPs are elucidated.

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High-Pressure Processing; Principle, Applications, Impact, and Future Prospective

Cited by 14 publications

References 78 publications

The Effect of Competence and Job Training on the Performance of Crab Meat Agro-industry Employees in West Java

The Effect of Competence and Job Training on the Performance of Crab Meat Agro-industry Employees in West Java

Advancements in nonthermal physical field technologies for prefabricated aquatic food: A comprehensive review

Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure

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