Yasothai, RGiriprasad, RTANUVAS2020-08-122020-08-122015http://krishikosh.egranth.ac.in/handle/1/5810150721TNV_IJSET_2015_4(1)108-113Relatively novel non-thermal food processing, developed as an alternative to traditional food processing methods. Designed for both solids and liquids. Main advantage is that it can be used in foods with (or) without packaging (in former case eliminates possibility of post-treatment contamination). It uses a wide pressure range of 50-1000 mpa., and it varies with type of food and with microbes intended for destruction.enVeterinary ScienceArticle