Fruits and vegetables treated with HPP yields High pressure processing juice which preserves the sensory and nutritional properties of fruits and vegetables. More Info >> https://www.foodresearchlab.com/insights/high-pressure-processing/

2. Novel Technologies Report - #01
Date: 12th August, 2022
Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
HIGH PRESSURE
PROCESSING

3. DEFINITION
Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
• High-pressure processing (HPP) is a “non thermal” food preservation technique
that inactivates harmful pathogens and vegetative spoilage microorganisms by
using pressure rather than heat to effect pasteurization. HPP utilizes intense
pressure (about 400–600 MPa) at chilled or mild process temperatures (<45°C),
allowing most foods to be preserved with minimal effects on taste, texture,
appearance, or nutritional value.
• High-pressure processing is also referred to as high-hydrostatic-pressure
processing (HHP) or ultra-high-pressure processing (UHP).

4. APPLICATION
Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
• Applications of HPP include its use as a “cold pasteurization” method for fruit juices, a means
of sanitizing packaged ready-to-eat meats, and inactivation of spoilage enzymes to enhance
refrigeration shelf-life of avocados and guacamole. High pressure can also separate raw
shellfish meat from its shell.

5. Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
PRINCIPLE
• The Le Chatelier’s principle states that ‘if a change in conditions is applied on a system in
equilibrium, then the system will try to counteract that change and restore the
equilibrium’.The Isostatic principle states that the HPP is volume-independent; therefore,
pressure is transmitted instantaneously and uniformly throughout a sample, and pressure is
gradients do not exist, so that the size and geometry of the product is irrelevant. Typically,
HPP of food is carried out at 300–600 Mega Pascals (MPa) at the room temperature for 2–30
min.

6. MECHANISM OF INACTIVATION OF
MICROORGANISMS
Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
• A major function of high-pressure processing of food is destruction of
microorganisms. Microbial cell destruction can be attributed to the following
detrimental changes that take place when pressure is applied
• Irreversible structural changes of the membrane proteins and other
macromolecules leading to cell membranes destruction
• Disruption of homogeneity of the intermediate layer between the cell wall and the
cytoplasmic membrane
• Inactivation of membrane ATPase

7. Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
EQUIPMENT
Typically, the HPP equipment has the following necessary components
• a pressure vessel and its closure
• a pressure generation system
• a temperature control device
• a material handling system
Most pressure vessels for HPP applications are made from a high tensile steel alloy and
called ‘monoblocs’ (forged from a single piece of material), able to withstand pressures of
400–600 MPa.
For higher pressures, several designs and configurations like “pre-stressed multi-layer or
wire-wound vessels” are used

8. Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
HOW HPP WORKS

9. THANK YOU
M1. 20%
Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com