Use of high hydrostatic pressure for food sterilization and seed treatment

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...

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Bibliographic Details
Published in:IOP conference series. Materials Science and Engineering 2020-12, Vol.1008 (1), p.12012
Main Authors: Volkov, A Yu, Kruglikov, N A, Alexandrov, A V, Kotkova, V V
Format: Article
Language:English
Subjects:
Crop yield
Food
Germination
Hydrostatic pressure
Legumes
Meat
Microorganisms
Shelf life
Sterilization
Tomatoes
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Summary: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).
ISSN:1757-8981
1757-899X
DOI:10.1088/1757-899X/1008/1/012012