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Global High Pressure Processing Market Driven by Growing Awareness of Benefits of Thermal Degradation

  • Date Submitted: 07/07/2016 01:53 AM
  • Flesch-Kincaid Score: 32.8 
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REPORT DESCRIPTION

Transparency Market Research (TMR) has announced a new report in its vast and growing catalog of food and beverage industry
intelligence reports. The report studies the global high pressure processing market and presents forecasts for the market’s
growth from 2016 to 2024. The report is titled ‘High Pressure Processing (HPP) Market - Global Industry Analysis, Size, Share,
Growth, Trends and Forecast 2016 - 2024’ and includes detailed market insights generated by experienced market analysts.
High pressure processing (HPP) is an increasingly popular method of sterilizing processed food. High pressure processing
consists of applying high isostatic pressure on a container containing the processed food product. Water is used to apply the
isostatic pressure, making high pressure processing a freezing pasteurization technique. The high pressures in the container
undergoing HPP treatment are fatal for the microbes still surviving in the food, which enhances the safety of the food. HPP
eliminates fungi, bacteria, moulds, parasites, as well as viruses from the processed food, making it a highly effective alternative
to thermal degradation.
In contrast to thermal degradation, which is the conventional technique used to achieve the removal of the last remaining
microbes in processed food, high pressure processing doesn’t affect the chemical composition of the food...

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