Open AccessUse of high hydrostatic pressure for food sterilization and seed treatment
Author(s) -
Aleksei Volkov,
Н. А. Кругликов,
A V Alexandrov,
Viktoriya Kotkova
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1008/1/012012
Subject(s) - hydrostatic pressure , sterilization (economics) , germination , shelf life , food science , food processing , high pressure , crop , horticulture , agronomy , environmental science , biology , engineering , business , physics , finance , engineering physics , exchange rate , foreign exchange market , thermodynamics
Experiments with high hydrostatic pressure to sterilize meat, sauces, mayonnaise, milk and yoghurts have been conducted. We also used the hydrostatic processing to increase the speed of germination and productivity of various plants (radishes, tomatoes, licorice, etc.). It was found that, after high pressure processing, the microbial contamination of all food products was reduced. It resulted in a significant increase in the shelf life of food (from 3 to 5 times). It was shown that the high pressure processing was a way to significantly increase the crop yield of tomatoes (by ∼65%) and the germination of legumes (almost by an order).