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Questions and Answers
What is another name for high pressure processing (HPP)?
Which principle is associated with high pressure processing?
What do consumers increasingly demand in terms of food products?
What is the main advantage of high pressure processing (HPP) for food?
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Which term describes the process that makes food safer and extends its shelf life while retaining many of its original characteristics?
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Study Notes
High Pressure Processing (HPP)
- Another name for High Pressure Processing (HPP) is Pascalization
- The principle associated with High Pressure Processing is isostatic compression
- Consumers increasingly demand food products that are safe, convenient, and minimally processed
- The main advantage of High Pressure Processing (HPP) for food is that it makes food safer and extends its shelf life while retaining many of its original characteristics
- The term that describes this process is "cold pasteurization"
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Description
Test your knowledge of High Pressure Processing (HPP) and its application in the processing of tropical fruits and vegetables with this quiz. Explore the history, mechanisms, principles, current trends, advantages, and limitations of HPP in fruit and vegetable products. Perfect for those interested in food processing and preservation techniques.
