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Does Food Engineering Still Need High Pressure?

Year: 2026

Type: review

Abstract: High-pressure processing (HPP), also known as high hydrostatic pressure (HHP), is essential in contemporary food engineering. This review evaluates its significance through aspects like microbial safety, nutritional and sensory quality, sustainability, market acceptance, economic viability, and technological versatility. By critically examining the current state and potential of HPP, this article highlights that, despite emerging alternatives, food engineering remains strongly reliant on high pressure as an irreplaceable technology due to its unique benefits in ensuring sustainable, high-quality, and safe food products.

Source: Annual Review of Chemical and Biomolecular Engineering

DOI: 10.1146/annurev-chembioeng-082323-120912

Authors: Robert Sevenich, Julia Matysek, Cornelia Rauh

Institution: Technische Universität Berlin

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W7126257244

FWCI: 1.179

Cites: 16

Cited by: 1

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