Abstract: In the quest for better quality of shelf-stable, low-acid foods, a number of emerging technologies have been considered(FDA, 2000). Of these technologies, only UHPP has proven to be effective in eliminating all spores and enzymes while retaininga quality level equal to or better than frozen. UHPP retains flavour, taste and nutritional content of food without producing lessdetrimental matters, and it is with lower energy consumption and higher efficiency. It is also higher cost of its equipments, andthere is safety problem in the operation. This becomes barriers to UHPP development and application. Many researchingpapers introduce that there are a lot of enhancement methods of UHPP. In this paper we review some studies on enhancementmethods of UHPP to foodstuff in recent years.

Key words: ultra high pressure pressure(UHPP), temperature, preservatory, pulse pressure, ultrasound, supercritical CO2