Food

1. HIGH PRESSURE PROCESSING
Prepared by :
 Muhammad Hazim Bin Hamidon (2016250336)
 Abdul Asyraf Ali Abdul Rahman (2016250142)
 Muhammad Nabil Bin Ahmad Sukri (2016250118)
 Muhammad Danial Arieff Bin Mohd Ghafoor (2016150402)
 Muhammad Ridzwan Bin Rosdi (2016250352)

2. High PressureProcessing Mechanism

3. Introduction
 Also known as high hydrostatic pressure processing, ultra high
pressure processing, pascalization or cold pasteurization
 A technology which high pressure is applied to food
 The purpose is to improve food’s safety
 High Pressure Processing is carried out between pressure of 400 to
600 Mpa and at temperature around 25ºC
 The temperature can increase to about 3-6ºC for every 100 Mpa
pressure rise.
 Type of food that can be apply this technology are solid and liquid
food

4.  1. Food products are sealed and placed into a steel
compartment containing a liquid, often water, and
pumps are used to create pressure.
 2. The pumps may apply pressure constantly or
intermittently.
 3. Food's proteins are denatured, hydrogen bonds are
fortified, and noncovalent bonds in the food are
disrupted, while the product's main structure remains
intact.
 4. Pascalization is not heat-based, covalent bonds are
not affected, causing no change in the food's taste.

5. Application
 Similar to the addition or
removal of heat, application of
elevated pressures (100–800
MPa) can be used for a variety
of food processing and
preservation applications.

6. Food pasteurization
High pressures (400–600 MPa) at
ambient or chilled temperatures can
be useful for pasteurizing a variety of
liquid and solid foods, including deli
meats, salads, seafood, fruit juices,
and vegetable products.

7. High Pressure Freezing and Thawing
Pressure assisted freezing (PAF) processed at 210 MPa depresses the freezing
point of water from 0◦C (at atmospheric pressure) to −21◦C. This phase change
phenomenon is reversible when the pressure is reversed to ambient pressure. The
product is frozen under pressure by super cooling at a rapid ice-nucleation rate.
This process helps in preserving the microstructure of food and biological
materials.
Pressure assisted thawing (PAT)
involves thawing a food
material under constant
pressure. This process can help
in reducing thawing time and
drip loss.

8. Pressure Assisted Thermal Processing
Involves the preheating of food materials to approximately 75–90◦C, followed by the
application of high pressure up to approximately 500 to 600 MPa at a target process
temperature (90–120◦C) over short durations (3–10 min).
The temperature of the food material increases due to physical compression under
pressure. Upon decompression, the product cools volumetrically to its initial
temperature within seconds. The entire process results in a shorter treatment time
(3–15 min) when compared to that of conventional canning, which involves slower
external heat transfer

9. Pressure Ohmic Thermal Strelization
 Involves sequential or simultaneous application of elevated
pressure and ohmic heating to sterilize low acid foods. The
technology synergistically combines the heat of compression
effects of elevated pressures along with ohmic heating to
minimize thermal exposure effects on product quality.

10. High Pressure Homogenization
Involves by hydrostatically pressurizes the fluid (up to ≈300 MPa) to
be treated. The pressurized food is then forced to flow through a
minute orifice homogenization chamber. The passage of a
pressurized fluid through this tiny gap disrupts the motion of the
fluid, thereby dissipating the kinetic energy by means of cavitation,
shear, and turbulence.
The temperature in the sample increases
due to the heat of compression as well as a
temperature increase due to the
homogenization effect.

11. Importance
1. Higher quality of food.
 Nutrient and sensorial properties inside the food remains unharmed.
 The products characteristics are maintained and always fresh.
2. Exportation and food safety.
 High pressure processing kills pathogens such as Salmonella, Vibrio, Norovirus and Listeria.
3. Extend the shelf life of the food.
4. Decrease the number of microorganism spoiling flora and thus increasing the
shelf life of the food.

12. Importance
5. Foods free from additives.
 The process of high pressure will decreases the needs of usinf food additives inside food.
6. Environmental friendly.
 The process only need usage of water and also electricity in preserving the
foods.
7. Can alter products high in protein/starch and produce novel
food
products.

13. PREVIOUS STUDIES
METHODS :
Conventional Pasteurization Process
- According to Juliano, HPP became immediately a convenient post-packaging technology for food whose quality
would be otherwise changed after the pressure reduction process.
- This process using high pressure to reach the inactivation of vegetative microorganisms in pressures less than 600
Mpa , temperatures below 60 °C for 1 to 15 min, depending on the product to be processed
Pressure Assisted Thermal Sterilization (PATS)
- According Bermúde Aguirre & Barbosa-Cánovas this method using high pressure is combining it with high
temperature, for commercial sterilization. This is an emerging preservation method for low acid food products,
being a promising alternative to replace conventional thermal sterilization by provides rapid heating and cooling
due to hydrostatic compression and decompression, respectively, of packaged foods.
- In this process, pressures are applied above 600MPa with a temperature > 100 °C and retention time of 3 to 5 min,
shorter time when compared with 20 to 40 min in conventional sterilization processing.

14.  A study of application of high pressure processing (HPP) is done to
determine whether the could prevent the process of rigor in fresh pork
and to identify the physical and chemical changes occurring in the meat
that are responsible for this effect. (Zhang et al., 2018)
 Pressure (0–400 MPa) and time (10 min) were applied to the pork loin
and enzyme samples.
 In this study, the parameters used to identify the physical and chemical
changes are:
- effects of treatment on shear force
- myofibrillar fragmentation
- enzyme activity
- meat texture

15. From the results, it shows that:
- HPP treatment inhibited the occurrence of rigor in pork compared with
untreated samples.
- The myofibrillar fragmentation indices of HPP treated samples were
higher than those of control samples and increased linearly with
increasing pressure.
- HPP prevent the process of rigor at 0–300 MPa, reduced calpain activity
and markedly decreased calpastatin activity, resulting in an increase of
total calpains.
- The mechanical action of pressure led to continuous prevention of rigor
above 300 MPa, .

16. References
 Balasubramaniam, V. M. B., & Mart, S. I. (2015). Principles and Application of High Pressure – Based Technologies in
the Food Industry. Annual Review of Food Science and Technology, 1–28. https://doi.org/10.1146/annurev-food-
022814-015539
 https://www.hiperbaric.com/en/hpp-advantages.
 https://www.meatpoultry.com/articles/16453-high-pressure-processing-for-food-safety-and-increased-shelf-life.
 Series, M. F. (2006). High Pressure Processing of Foods – Commercial Realities, (September), 1–3.
 MarangoniJúnior, L. (2018). Effect of High-pressure Processing On Characteristics of Flexible Packaging for Foods And
Beverages Processing. Food Research International. https://doi.org/10.1016/j.foodres.2018.10.078
 Barbosa-Cánovas, G. V., & Juliano, P. (2007). Food sterilization by combining high pressure and heat. In G. F. Gutierrez-
López, G. Barbosa-Cánovas, J. Welti-Chanes, & E. Paradas-Arias (Eds.). Food engineering. Integrated approaches (pp.
9–46). New York: Springer.
 Bermúdez-Aguirre, D., & Barbosa-Cánovas, G. V. (2011). An Update On High Hydrostatic Pressure, From The
Laboratory To Industrial Applications. Food Engineering Reviews, 3(1), 44–61. https://doi.org/10.1007/s12393-010-
9030-4.
 Zhang, H., Pan, J. and Wu, Z. (2018). Investigation Of The Effects Of High Pressure Processing On The Process Of Rigor
In Pork. Meat Science, 145, pp.455-460.