1
Which of the following benefits are associated with High Pressure Processing (HPP) technology in food preservation?
(A) .Reduction of food spoilage by inhibiting enzymatic activity.
(B) .Enhancement of food safety by eliminating all types of microorganisms
(C) .Retention of food texture, color, and flavor.
(D) Shortening of the shelf life of perishable foods.
Choose the correct answer from the options given below:
EXPLANATION
Non-Thermal Dairy Processing
- High-Pressure Processing (HPP / Pascalization) Technology:
- Preservation Mechanics:
- Applies isostatic hydrostatic pressures ($100 - 800\text{ MPa}$) uniformly throughout food packages without thermal heat.
- Enzyme and Spoilage Inactivation: Inactivates vegetative spoilage cells and destabilizes enzymes.
- Retention of Sensory Qualities: Leaves covalent bonds unaffected, preserving small molecular weight vitamins, natural colors, textures, and volatile aroma profiles.
- Statement (B) is false: Bacterial endospores (e.g., Clostridium botulinum) resist high hydrostatic pressures at ambient temperatures unless combined with heat.
- Conclusion: (A), (C) only (Option 2).
Correct option: (2) (A), (C) only.
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