Hpp, principle,advantage, application, disadvantage

1. Ritu jaiswal
M.sc(Food Technology)
ID No- (22412FST017)
Topic - High pressure processing
Department of dairy science and food technology

2. Content
● Introduction
● Basic priniciples
● Isostatic Principle
● Why High pressure processing
● Advantages of HPP
● Packaging requirements for HPP
● Effect of HPP on microorganism
● Food suitable for HPP
● Application of HPP
● Phsico-chemical effect on HPP
● Limitations of HPP
● Conclusion

3. Introduction
● First research in 1890 - 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 United States since 1996 & Austeria since 2001
● Rapid commercialisation since 2000.

4. ● It is also known as pascalization.
● HPP ,is s method of preserving or sterilized food , in which a product is
processed under a very high pressure , leading to the inactive of certain
microorganisms or enzyme in the food.
● High pressure applied at short period of time( 20 minutes).
● In HPP ,the product is packaged in a flexible container.(usually a pouch
or plastic bottle)

6. Basic principles
Le chatelier’s Principle
● States that when stress is placed on a system equilibrium, the
system will react to relieve the stress.
● Increase in pressure results inecrease of volume & vice-versa.
● Can be effected by piston-cylinder reaction vessel.

7. Isostatic Principle
● States that pressure is instantaneously and uniformly transmitted
throughout the sample under pressure.
● Whether the sample is in direct contact with the pressure medium or
hermetically sealed in a flexible package that transmits pressure

8. Why High pressure processing
Application of high pressure can cause
● Many food borne desease.
● Vegetables micro organism.
● Some fungal spores.
● Inactivation of parasites, plant cells.
● Small molecules are generally unaffected.
● HPP is instantaneously and uniformly applied to the sample.

9. Advantages of HPP
● High pressure in not dependent of size and shape of the food.
● It does not break covalent bonds , maintaining the natural flavour of
the product.
● Since HPP is isostatic ,the food is preserved evenly throughout without
any particle escaping the treatment.
● The process is environment friendly since it requires only electric
energy and there are no waste products .

10. Packaging requirements for HPP
● Hppp requires artight package that can withstand a change in vol.
Corresponding to the compressibility of the product.

11. ● 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 micro organism
● 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
mechanism.

13. Pressure required to achieve a 5-log cycle inactivation ratio for certain
microorganisms a 15 minute treatment:
Microorganisms Pressure (Mpa)
Yersinia enterocolitica 275
Salmonella typhimurium 350
Listeria monocytogens 375
Salmonella enteritidis 450
E.coli O157:H7 680
Staphylococcus 700

14. Food suitable for HPP
● Low medium moisture ,semi solid food , vacuum packaged.
● Dry- cured or cooked meat products.
● Cheese
● Fish , seafood , marinated product.
● Ready to eat meals, sauces.
● Fruit , marmalades / jams.
● Vegetables
● High moisture , liquid food in plastic bottle /flexible
packaging.
● Dairy products.
● Fruit juices.
● Boiactive beaverages

15. Application of HPP
Fruit and vegetables
● Puree, sauces , juices,smothithes , chunks,slices ready to eat
products,these are only some examples of a wide range of fruits and
vegetables product that can be processed by HPP.
● Shelf life extension.
● Inactivate microorganisms or quality - detoriorating enzyme.
● Higher senseriol , functional or nutritional value while improving food
safety .
Meat and fish industry
● Extend shelf life with no effect on flavor or nutrients.
● Inactivate microorganisms and quality detoriorating enzyme.

16. Phsico-chemical effect on HPP
● Effect on food , food colour or flavour.
●
● Cooked meat color meat is largely unaffected .
●
● Cooked meals are not affected.
●
● Fruits and vegetables slight modification.
●
● Fruit juice little or no affect.
●
● Flavor are mostly unaffected.
●
● Slightly softening in foods with cell wall structure .

17. Limitations of HPP
● High installation cost (Initial outlay on equipment remains
high, despite low running costof the HPP equipment).
● May not inactivate spores and some enzymes (They are
very )resistant to pressure and require very high
pressureor their for inactivation).
● Structurally fragile foods need special attention

18. Conclusion
● 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 has attracted considerable attention.
● 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 opurtunities particularly in
the area of “natural”, preservative free food products.

19. Thank-you