High Pressure Processing (HPP) for Rice and Grain Market : Value Chain, Dynamics and Key Players (2016 - 2026)

Valley Cottage, NY -- (SBWIRE) -- 05/12/2017 -- High pressure processing (HPP) is 'non-thermal' food preservation and sterilization technique, which has been developed to avoid chemical and thermal preservation of food. High pressure processing is also known as Pascalization or bridgmanization or high hydrostatic pressure (HHP), or ultra-high pressure (UHP). It is a natural and environmental friendly process that doesn't alter foods original properties such as flavor, color or texture. It is proved as a successful and safe alternative for traditional chemical and thermal preservation techniques.