Benefits
(Penchalaraju & Shireesha, 2013) stated in (Muntean, et al., 2016) article, there are some benefits that can gained by applying HPP which are;
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Deactivation of vegetative bacteria and spores at higher temperature
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Non-toxic effect
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Nutrients, colour and flavor maintained
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Lessen processing times
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Uniformity of treatment throughout the food
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Reducing chemical preservatives usage
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Positive consumer appeal
Limitation
Despite on many benefits, HPP also faced some limitations aspects, which are;
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It required expensive equipment
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Food that wants to be preserved must contained 40% free water for anti-microbial effect
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It is batch processing
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Have limited packaging selections
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Small effect on food enzyme activity
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Some microbial did survived
Circadian Life
In circadian life, HPP method can mostly apply for food products commercially. As such;
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Pasteurization of meats and vegetables
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Pasteurization and sterilization of fruits, sauces, yoghurts and salad dressings
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Decontamination of high risk and high value heat sensitive ingredients including flavorings and vitamins
