This presentation presents high-pressure treatment in the food industry.

1. High Pressure Treatment
High Pressure Treatment
Used for Starch and Protein
foods
• Modifications of macromolecular
arrangements
Starch Gelatinization
Protein Denaturation
• Conformational and
functionality change

2. Mechanisms
 Pressure: 200–800 MPa( max. 1000MPa)
 Time: 5–20 min
 Ramp rates for pressurization and decompression: 600 and 2,000
MPa/min
 The initial temperature increase during pressure build-up (about
2–3C/100 MPa)
 Patties were treated at 200, 400 and 600 MPa for 10min
 Pressure transmitting fluid: 30% mono-propylene-glycol
 The simultaneous working of dual high-pressure pumps and
pressure intensifiers were used to achieve the desired pressures
and holding times in the pressure vessel.
 The high-pressure vessel was surrounded by a liquid circulating
jacket connected to a heating–cooling system.
 Pressure and temperature were constantly monitored and
recorded (at 1 s intervals during the process using a SCADA-
based software

4. How it Works?

6. Effects of HPP
water holding capacity (WHC)
Water Solubility Index (WSI)
Gelatinization
Cavity size
Decrease
 Particle size and particle distribution
 Peak viscosity (from 2,046 BU to 1,440
BU with increasing pressure level from
0.1 to 600 MPa.)
Breakdown viscosity ( from 1248 BU to
856 BU at 600 MPa.)
Particle size ( from 113.2 µm to
70.31µm)
Protein band intensity
Increase

7. Ozonation
Ozone
(O3)
Food Surface
Hygiene
Reuse of
waste water
Lowering
BOD & COD
Disinfection

8. Ozone Production

9. How it Works?

10. Applications of Ozonation
ANTIMICROBIAL EFFECTS OF OZONE
 BACTERIA (BOTH GRAM (+ve) AND GRAM (-ve) BACTERIA)
 Attack bacterial membrane glycoprotein / glycolipid
 Spore populations of Bacillus stearothermophilus, Escherichia coli or Staphylococcus
aureus at 10min were reduced by 4.93 log cycles in buffer, 4.56 in starch, 0.95 for locust
starch, 0.95 for locust bean gum, and 0.24 for caseinate (p<0:05).
 VIRUS
 Venezuelan equine encephalomyelitis virus, hepatitis A, influenza A, vesicular stomatitis
virus, and infectious bovine rhinotracheitis virus
 PROTOZOANS
 Oocysts of Cryptosporidium parvum

11. Antimicrobial Effects of Ozone

13. Applications of Ozonation
Use of ozone for food hygiene
 Disinfecting recycled poultry chill water and disinfection of poultry
carcasses
 Ozone destroyed more than 2 log-units of all carcass
microorganisms with no significant lipid oxidation, off-flavor
development or loss in carcass skin color.
 Used to increase shelf-life of fruits and vegetables
 Use of ozonated water for plant equipment sanitation
 10min ozonation caused the highest bacterial population reduction
with a mean reduction over all species of 7.3 log units followed by
heat (5.4 log reduction) and chlorine (3.07 log reduction).
 Ozone treatment removed 84% of dairy soil when compared to
warm water (40ºC) treated samples removed only 51%.
 Ozonation treatment lowered the biochemical oxygen demand of
dairy waste by 15%

14. APPLICATIONS OF OZONATION
EFFECT OF OZONE TREATMENT ON THE SURFACE COLOR OF
BEEF TISSUE
 Changes in color with increasing time
 The color stability of meat, the 24-h ozone treatment proves
detrimental effect, in contrast to the 3-h
 EFFECT ON TBARS
 An ozonation treatment of 24 h, led to a value of 0.96 mg of
malondialdehyde kg-1 of fresh meat at 0ºC that is considered
unacceptable for consumption, whereas a 24 h treatment at
4ºC led to a lower value (0.49 mg kg-1 of fresh meat).