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High Hydrostatic Pressure: A Green Extraction Technique for Food and Pharmaceutical Industries

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dc.contributor.authorMurat Altuner, Ergin
dc.date.accessioned2026-01-04T19:05:34Z
dc.date.issued2023-08-10
dc.description.abstractHigh Hydrostatic Pressure (HHP) is a green extraction method, which finds several uses in different branches of science. HHP is a novel non-thermal technique mostly used in food processing. The “high pressure” in HHP states an ultra-high cold isostatic hydraulic pressure, which processes basically at low or mild process temperatures (<45 °C) ranging between 100 and 800 MPa. In some applications, this pressure can extend up to 1000 MPa. In food processing, there are several purposes for using HHP, such as sterilizing, coagulating, and gelatinizing food samples. Alternatively, HHP has many remarkable uses in some branches of science besides food processing. This chapter aims to present the capabilities of HHP as a green extraction technique in the food and pharmaceutical industries.
dc.description.urihttps://doi.org/10.2174/9789815049459123030016
dc.identifier.doi10.2174/9789815049459123030016
dc.identifier.openairedoi_________::ab3fc20838a9b9dce4bc64a1b4557705
dc.identifier.urihttps://hdl.handle.net/20.500.12597/40963
dc.publisherBENTHAM SCIENCE PUBLISHERS
dc.titleHigh Hydrostatic Pressure: A Green Extraction Technique for Food and Pharmaceutical Industries
dc.typePart of book or chapter of book
dspace.entity.typePublication
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