High pressure processing make easy food production

1. High-Pressure Treatment in Food Preservation
MEHER JAHAN
181-34-745

2. HPP – High Pressure
Processing
 “Non-thermal” technique
for food preservation
Pressure in the range of 100-
1000 Mpa
 Process both liquid and
high-moisture-content solid
foods
Minimal effect on food
chemistry
INTRODUCTION

3. HISTORY OF HPP
1899
1895
2000
1980s
HP used to kill
bacteria
experimentally
Used for food
preservation
Started producing
jams and fruit
products using HPP
Rapid
commercialization
Launch first HPP
fruit juice in UK
2001
Find
HISTORY

4. HPP Machine

5. Pressurizing System

6. Le Chatelier’s
principle
Any reaction
phase transition,
accompanied by
a decrease in
volume is
enhanced by
pressure
Constant
temperature, an
increase in
pressure increases
the degrees of
ordering of
molecules
Principle of
microscopic
ordering
Isostatic
principle
State that the HPP
value is volume
independent.
Basic principle of HPP
Some physical and chemical changes result from application of pressure.
Physical compression during pressure treatment results in a volume
reduction and an increase in temperature and energy.

7. High Pressure Equipment( Components)
High-pressure vessel
Pressure-generation system
Temperature control device
Material-handling system

8. High pressure can be created by direct
compression and indirect compression…
Direct compression
 Pressurizing a fluid by a piston,
driven at its larger diameter end by
a low pressure pump.
 Allows very fast compression
 Limitations is piston and the
vessel’s internal surface restrict the
use of this method to small-
diameter laboratory or pilot plant
systems.

9. Indirect compression
Use a high-pressure intensifier to
pump a pressure medium from a
reservoir into a closed high-pressure
vessel until the desired pressure is
reached.
Heating of the pressure
medium
 It utilizes expansion of the pressure fluid with increasing
temperature to generate high pressure.
 Used when high pressure is applied in combination with
high temperature and requires very accurate temperature
control within the entire internal volume of the pressure
vessel.

10. HPP Operation Systems
There are three HPP operation system in industry.
01
Batch
system
02
Continuous
system
03
Semi
continuous
system
The reduction ratio in
volume is approximately
4% at a pressure of 100
MPa and a 680 MPa
pressure may cause a
15% reduction as well as
compression of the
liquid processed food.
Pressurized them at 100 MPa
or more by means of high-
pressure intensifiers. Due to
high shear forces, frictional
heating, and other flow
phenomena, this method had
been replaced by Semi-
continuous operations.
Controlling valves
designed in which no
cross contamination of
the treated product with
the upcoming untreated
product. The reduction
ratio is similar to that in a
batch process.

11. Effect of HPP on microorganisms :
High pressure can kill microorganisms
by interrupting their cellular function
without use of heat that can damage
taste texture and nutrition of food .
Microorganism Pressure (Mpa)
Yersinia enterocolitica 275
Salmonella typhimurium 350
E-Coli 680
Salmonella enteritidis 450
Listeria monocytogenes 375

12. HPP Food Products Examples

13. Food suitable for HPP
&
Products wise application
Phase ,packaging Food items
Low medium moisture, semi
solid – solid ,vacuum packed
Cooked meat products,
chesses, fish, seafood, sauce
High moisture, solid, vacuum
packed
Fruits, jam, high moisture
vegetables
Liquid food in plastic bottle Dairy product, fruit juice,
bioactive beverage
Solid food with air include Bread , cakes
Food with low water contain Spices, dry fruits, powders

15. Effect of HPP
 Cooked meat-color
unaffected
 Cooked meals- not
affected
 Fruits and veg –slight
modification
 Fruit juice – little or
no affect
 Flavors – mostly
unaffected
Color and Flavors
Protein &Enzyme
 Inhibition enzyme
activity
 Protein are partially
denature in products.
 Pressure affect
hydrophobic bond
and
electrostatics
interaction
 Pressure denaturation
is complex , start
denature at 250 Mpa
Food texture
Slight softening
in foods with cell
wall structure.
Fats and lipid
Reversible
crystallization

16. Packaging Requirement For HPP
HPP required airtight package that can
withstand a change in volume
The packaging used for high pressure
treated foods must be able to accommodate
15% reduction in vol. and return to its
original volume.
Plastic film are accepted for high pressure
processing
Vacuum packed product are ideally suited
for high pressure.

17. HPP Regulatory status
USDA has approved HPP as an
intervention method for listeria
contamination pre packed and
ready –to- eat meat products.
U.S food & Drug
Administration has accepted
the commercial use of HPP for
application of low acid food.

18. Advantage Disadvantage
 Increase in microbiological safety
and shelf-life by inactivation of
pathogens and spoilage organisms
and also some enzymes;
 Not dependent of size & shape of
the food
 Maintain natural flavor of food
products
 Does not break covalent bond
 Reduce amount of thermal energy
needed during conventional
processing
 Environmental friendly
 low energy consumption
 Minimal heat input, thus retaining
fresh-like quality in many foods
High capital cost of equipment
Food enzymes and bacterial
spores are resistant to pressure
and require very high pressure for
their inactivation
Most of pressure processed foods
need low temperature storage and
distribution to retain their sensory
and nutritional qualities .

19. Conclusion

20. THANK YOU