EFEITO DO PROCESSAMENTO EM ALTAS PRESSÕES HIDROSTÁTICAS NAS PROPRIEDADES DOS ALIMENTOS: UMA BREVE REVISÃO

Abstract

The application of high hydraulic pressures as a food preservation process, which is dependent on the matrix, can maintain its sensorial characteristics, which can not be achieved by applying conventional conservation methods, such as the use of high temperatures. The search for products that have similarities with its raw material has been growing and the consumer is increasingly demanding. The use of this technique is still relatively recent and much research has been done on the effects of this method on food properties. Thus, several researchers point out that this technique is very useful for food preservation, but the shelf life it provides is still less than traditional methods, it may also alter some sensorial characteristics, however, it should be considered the physical state of the food and its chemical composition. PALAVRAS-CHAVE: Pressão, conservação, alimentos.