2017
DOI: 10.1016/j.jfoodeng.2016.08.014
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Industrial viability of the hyperbaric method to store perishable foods at room temperature

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Cited by 44 publications
(35 citation statements)
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“…Consequently, HS seems to be a promising new preservation methodology for fresh and processed food products, but knowledge is still scarce. For instance, the currently available high‐pressure equipment is not the most suitable for this application, as it is specifically designed for food processing at higher pressures than those used for HS …”
Section: Introductionmentioning
confidence: 99%
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“…Consequently, HS seems to be a promising new preservation methodology for fresh and processed food products, but knowledge is still scarce. For instance, the currently available high‐pressure equipment is not the most suitable for this application, as it is specifically designed for food processing at higher pressures than those used for HS …”
Section: Introductionmentioning
confidence: 99%
“…Under these conditions, energy is only required during the compression and decompression phases, thus resulting in HS as a promising quasi-energetically costless alternative to RF. 7 RT/HS has also been shown to inhibit microbial growth in a pressure-dependent manner, with an additional inactivation effect for higher pressures, while physicochemical characteristics of foods, such as color, have also been shown to be well preserved during HS. [8][9][10] Consequently, HS seems to be a promising new preservation methodology for fresh and processed food products, but knowledge is still scarce.…”
Section: Introductionmentioning
confidence: 99%
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“…In this regard, the development of a novel technology that does not need refrigeration facilities, such as hyperbaric storage at room temperature (HS‐RT), would represent an important event in food in general. HS‐RT consists of the storage of foods in a hydrostatic‐pressure chamber (below 250 MPa) for days or even weeks at room temperature (Fernandes et al ., ; Bermejo‐Prada et al ., ). Thus, food would be preserved under pressure with no temperature control, and the only energy consumption would occur during the initial compression step.…”
Section: Changes Of Chemical Constituents and Nutritional Value In Aqmentioning
confidence: 97%
“…Since 2012, an increasing number of studies regarding hyperbaric storage (HS) as a new food preservation methodology have been published (Bermejo‐Prada et al , ). Among them, fruit juices (Bermejo‐Prada & Otero, ; Lemos et al , ), ready‐to‐eat meals (Moreira et al , ), whey cheese (Duarte et al , ), sliced cooked ham (Fernandes et al , ), raw bovine meat (Freitas et al , ), raw pork meat (Fernandes et al , ), hake loins (Otero et al , ) were successfully stored under pressure at different storage conditions (pressure level/temperature) over different periods of time.…”
Section: Introductionmentioning
confidence: 99%