2. HIGH PRESSURE PROCESSING OF
FOODS
Presented by – Rajat Sharma
Under the Guidance of –
Dr. Sana Fatma Maam
(Asst. professor)
R.G.S.C. (B.H.U.)
3. HIGH PRESSURE PROCESSING
• High pressure processing (HPP) is also called
high hydrostatic pressure processing, ultra
high pressure processing, pascalization or cold
pasteurisation. It is a food processing
technology which applies high pressure to
solid or liquid foods to improve their safety
and in some cases, organoleptic properties
and quality.
4. INTRODUCTION
• First research in 1890s –milk pathogens
• Non-thermal processing technology (combination
with heat possible)
• First commercialised in Japan in the early 1990s
for pasteurisation of acid foods for chilled storage
• High pressure treated foodstuffs have been
marketed in Japan since 1990, in Europe and the
United States since 1996 & Australia since 2001
• Rapid commercialisation since 2000
5. OBJECTIVE OF HPP
Features:
1. Application of high pressure can cause :
• Inactivation of parasites, plant cells
• Vegetative micro-organisms.
• Some fungal spores .
• Many food borne viruses.
• Enzymes are selectively inactivated
• Macromolecules can change conformation
• Small molecules are generally unaffected
6. • 2. High pressure is instantaneously and
uniformly applied to the sample
• 3. Compression is fully reversible
7. ADVANTAGES OF HPP
• High pressure is not dependent of size and shape of
the food.
• It does not break covalent bonds, maintaining the
natural flavour of the products.
• It can be applied at room temperature thus reducing
the amount of thermal energy needed during
conventional processing.
• Since HPP is isostatic, the food is preserved evenly
throughout without any particles escaping the
treatment.
• The process is environment friendly since it requires
only electric energy and there are no waste products.
8. PRINCIPLES OF HPP
• There are two general scientific principles to
the use of high pressure in food processing:
Le Chatelier’s principle:
Any reaction, conformational
change, phase transition, accompanied by a
decrease in volume is enhanced by pressure.
9. • Isostatic principle: The principle of isostatic
processing is presented in. the food products are
compressed by uniform pressure from every
direction and then returned to their original
shape when the pressure is released. The
products are compressed independently of the
product size and geometry because transmission
of pressure to the core is not mass/time
dependant thus the process is minimized. If a
food product contains sufficient moisture,
pressure will not damage the product at the
macroscopic levels as long as the pressure is
applied uniformly in all directions.
10. PACKAGING REQUIREMENTS FOR HPP
• HPP requires airtight packages that can withstand
a change in vol.
• corresponding to the compressibility of the
product
• The packaging used for high pressure treated
foods must be able to accommodate 15%
reduction in vol. and return to its original vol.
• Plastic films are accepted for high pressure
processing .
• Vacuum packed product are ideally suited for
high pressure.
12. EFFECT OF HPP ON
MICROORGANISMS
• The primary site for pressure-induced
microbial inactivation is the cell membrane.
• High pressure causes changes in cell
morphology and biochemical reactions,
protein denaturation and inhibition of genetic
mechanisms.
13. Pressure required achieving a 5-log cycle
inactivation ratio for certain microorganisms for
a 15 minute treatment:
Microorganism Pressure (Mpa)
Yersinia enterocolitica 275
salmonella typhimurium 350
Listeria monocytogens 375
Salmonella enteritidis 450
E. Coli O157:H7 680
Staphylococcus aureus 700
14. NEW TRENDS IN APPLICATION OF HPP
HPP is the best option to preserve and
respect the functionality of thermo
sensitive bioactive components present in
colostrum such as immunoglobulins,
lactoferrin and growth factors.
15. High pressure processing machine
Unprocessed product in
processed product out
Vertical Horizental
18. Food suitable for HPP
Low-medium moisture, semi-solid/solid foods, vacuum packaged:
• Dry-cured or cooked meat products
• Cheese
• Fish, seafood, marinated products
• Ready to eat meals, sauces
High moisture, solid foods, vacuum packaged:
• Fruits, marmalades/jams
• Vegetables High moisture,
liquid foods in plastic bottle/flexible packaging:
• Dairy products
• Fruit juices
• Bioactive beverages
19. Food suitable for HPP
Solid foods with air included
• Bread and cakes
Packaged foods in completely rigid packaging
• Glass packaging
• Canned foods
Foods with a very low water content
• Spices
• Dry fruits
• Powders
20.
21. CONCLUSION
• High pressure technology proposes a great potential to
develop new “minimally” treated foods with high
nutritional and sensory quality novel texture and with an
increased shelf life.
• The novelty of HPP technology and high equipment cost
are barriers to its commercialization but increased
consumer’s demand for fresher-tasting foods containing
fewer preservatives drives an increase in this segment.
• HPP can preserve food products without heat treatment or
chemical preservatives, and its ability to ensure safety and
significantly extended refrigerated shelf life has opened
new market opportunities particularly in the area of
“natural”, preservative free food products.
22. • Consumers:
HPP is a consumer acceptable, environmental
friendly, scientifically recognized method to achieve higher
quality in certain foods.
• Processing:
Pressure transmission is instantaneous, uniform,
short processing times, assured safety in whole pack, suitable
for solids and liquids
Quality:
Retains flavour and nutrition
Environmentally:
Safe and no process by products, no emissions
Packaging: Package design, geometry and format should be
tailored for HPP, Packaging films and laminate structure
generally survive HPP well, but MAP and HPP at high
temperature can cause delamination and defects.
