M. Janowicz

The impact of high pressure and drying processing on internal structure and quality of fruit

High hydrostatic pressure (HHP) could be assessed as an unconventional method to ensure the stability of food quality. Pressure not only extends the shelf life of food by partly eliminating microorganisms, but also changes its properties, providing the opportunity to create new food products with innovated structure. Technological advances in fruit processing create the possibility of combining traditional drying with unconventional methods of its preservation. The attractiveness of processed by HHP dried fruit is high quality. The advantages of HHP and the benefits of its application in fruit drying explain the need for an interest in using this method by technologists and manufacturers. The most important is to extend the application in various sectors of the food drying to create new, attractive food products.