SlideShare a Scribd company logo
HIGH PRESSURE PROCESSING OF FOODS
1
NAME:CHANDAN KUMAR K
S
INDIAN INSTITUTE OF TECHNOLOGY, KHARAGPUR
DEPARTMENT OF AGRICULTURAL AND FOOD ENGINEERING
CONTENTS
2
 Introduction
 History
 Basic principles
 HPP technology
 HPP equipments
 Generation of HPP
 HPP products
 Applications
 Advantages and Disadvantages
 Conclusion
 References
What is HPP?
3
 High-pressure processing (HPP) is a “non thermal” food
preservation technique that inactivates harmful pathogens and
vegetative spoilage microorganisms by using pressure.
 Intensive pressure about 400-600Mpa is used in HPP for most
foods to be preserved with minimal effects on taste, texture,
appearance and nutritional value.
 High-pressure processing is also referred as high hydrostatic
pressure processing (HHP) or ultra high-pressure processing
(UHP) .
 Pressure treatment can be used to process both liquid and high
moisture content solid foods.
History
4
Hite (1899) demonstrated that, pressure(600Mpa) is applied
to the milk at room temperature about 60 min, increases the
shelf life of milk by 4 days.
First commercial HPP treated products appeared on the
market in 1991. Launch of jellies and jams by the Japanese
industry in Tokyo.
HPP is now being used for products such as fruit juices,
jams, sauces, rice, cakes and dessert.
Basic HPP Principles
5
 Le Chatelier’s Principle:
Any phenomenon (phase transition, change in
molecular configuration, chemical reaction) accompanied by a
decrease in volume is enhanced by pressure. Accordingly,
pressure shifts the system to that of lowest volume.
6
 Isostatic Principle:
Pressure is uniformly distributed throughout the
entire sample, whether in direct contact with the
pressurizing medium or insulated from it in a flexible
container.
Components of HPP system
7
1. Pressure vessel
2. Closure(s) for sealing the vessel
3. A device for holding the closure(s) in place while the vessel
is under pressure
4. High-pressure intensifier pump
5. System for controlling and monitoring the pressure and
(optionally) temperature
6. Product-handling system for transferring product to and
from the pressure vessel. (perforated baskets are used to
insert and remove pre-packaged food products from the
pressure vessels)
7. Systems for filtering and re using the compression fluid
(usually water or a food-grade solution)
8
Pack the food in sterilize container
Load in pressure chamber
Fill the chamber with water
Pressurize the chamber
Hold under pressure
De-Pressurize the chamber
Remove the processed food
HPP operation technology
9
1. Batch process
2. Semi continuous process
3. Continuous process
HPP Equipments
1.Batch process
10
 In this process, both liquid and solid products
are processed, but these have to be pre-packed.
 Food products are packaged in a high-barrier,
flexible pouch or a plastic container.
 The packages are loaded into the high-pressure
chamber by using of perforated basket.
 The vessel is sealed and is filled with a pressure-
transmitting fluid (normally water) .
 Pressurized by the use of a high-pressure pump,
which injects additional quantities of fluid to
obtain the targeted pressure.
11
 The product is held at the desired
pressure for 3 to 10 minutes
(pressure holding time).
 After holding the product for the
desired time at the target pressure,
the vessel is decompressed by
releasing the pressure-transmitting
fluid.
 Now the product can be
unloaded.
 Commercial batch vessels have
internal volumes ranging from 30
to more than 600 liters.
Horizontal Batch High Pressure System
12
2.Semi-continuous process
13
 Liquid foods such as juices are
processed in a semi-continuous system
without any packaging requirements.
 These semi-continuous high pressure
equipments use two or more pressure
vessels, each containing a free-floating
piston that allows each vessel to be
divided into two chambers.
 The liquid food is pumped into the first
chamber, the fill valve is then closed
and the pressure-transmitting fluid is
pumped into the second chamber of the
vessel on the opposite side of the
floating piston.
After an appropriate process hold time, the product discharge valve is opened and a low-pressure pump
injects pressure-transmitting fluid into the second chamber, which pushes on the piston and expels the contents of the product chamber through
the discharge valve.
14
 Pressure applied to the
transmitting fluid will result in
compression of the liquid food in
the other chamber.
 After an appropriate process hold
time, the product discharge valve
is opened and a low-pressure
pump injects pressure-
transmitting fluid into the second
chamber, which pushes on the
piston a29 July 201811-Aug-
14nd expels the contents of the
product chamber through the
discharge valve.
3. Continuous process
15
 This High pressure processing
requires continuous batch
operation with multiple vessels
in parallel.
 The figure shows how to carry
out the batch operations.
 In this system, three high-
pressure vessels are arranged in
parallel for one set of intensifier
and continuously processed by
staggering the processing steps
of each vessel.
Pressure-Time-Temperature during HPP
16
17
It is generated by pressurizing a fluid by a piston, driven at
its larger diameter end by a low pressure pump.
This method allows very fast compression.
1. Direct
Compression
How to generate high pressure?
2.Indirect Compression
18
This technique uses a high-pressure intensifier to pump
a pressure medium from a reservoir into a closed high-pressure
vessel until the desired pressure is reached.
19
High Pressure Processing of Foods
R
20
Meat & Seafood Ready meals21
HPP commercial products
Juice & Smoothie Sauces & Spreads22
HPP commercial products
Applications of HPP in fruits and vegetables
23
Product Pressure(MPa) Holding
time
(min)
Temperature
(ºC)
Reference
Potato cubes 400 15 5-50 Erkmen O, Karatas S
(1997)
Chopped tomatoes 400,600 or 800 3.5-7.0 10 Sandei L, Colombi A,
Ghiretti G, Carpi G,
Dall’aglio G, et al.
(1997)
Citrus juice 300-375 1-1.5 0-5 Pehessson P.E .(1996)
Orange juice 350 1 30 Lee D.U., Park J.Y.,
Kang J.I., Yeo
I.H.(1996)
Vegetables
juices,Carrot, Cauli
flower,
Tomatoes,
Strawberries
300,370 10 35 Buchheim W, Frede E
(1996)
Applications of HPP in Dairy
24
Milk type Pressure (MPa ) Holding
time
(min)
Temperature
(ºC)
Reference
Raw milk 100-400 10-60 20 Lopez F.R., Carrascosa
A.V., Olano A (1996)
Whey protein
concentrate
200,400 or 800 10,20 or
40
20 Felipe X, Capellas M,
Lawm AJR (1997)
Skim milk 250,450 or800 10,20 or
40
25 Gaucheron F, Famelart
M.H., Mariette F, Raulot
K, Michel F, et al. (1997)
Goat milk 500 10 25 or 50 Eshtiaghi M.N., Knorr D
(1993)
Advantages
25
1. High pressure is not dependent of size and shape of the food.
2. HPP retains food quality, maintains natural freshness, and extends
microbiological shelf life.
3. HPP results in foods with better taste,appearance, texture and nutrition.
4. It can be applied at room temperature thus reducing the amount of thermal
energy needed for food products during conventional processing.
5. High pressure processing is isostatic (uniform throughout the food); the
food is preserved evenly throughout, without any particles escaping the
treatment.
6. The process is environment friendly since, it requires only electric energy
and there are no waste products.
26
Disadvantages
1. High capital cost of equipment.
2. Food enzymes and bacterial spores are very resistant
to pressure and require very high pressure for their
inactivation.
3. The residual enzyme activity and dissolved oxygen
results in enzymatic and oxidative degradation of
certain food components.
4. Most of the pressure-processed foods need low
temperature storage and distribution to retain their
sensory and nutritional qualities.
27
 HPP is an emerging technology that has application to
primary and further processed food products.
 HPP is one of the most useful technique for all food
products including liquid foods for increasing their
shelf life.
 This technique has more applications as compared to
any other food preservation technique.
Conclusion
References
28
1. Lopez F.R., Carrascosa A.V., Olano A (1996) The effect of high
pressure whey protein denaturation and cheese making properties
of raw milk. Journal of Dairy Science 79: 929-936.
2. Eshtiaghi M.N., Knorr D (1993) Potato cubes response to water
blanching and high hydrostatics pressure. Journal of Food Science
58: 1371-1374.
3. Felipe X, Capellas M, Lawm AJR (1997) Comparison of the effect
of high pressure treatment and heat pasteurization on the whey
proteins in goat’s milk. Journal of Agricultural Food Chemistry
45: 627-631.
4. Gaucheron F, Famelart M.H., Mariette F, Raulot K, Michel F, et al.
(1997) Combined effects of temperature and high pressure
treatment on physiological characteristics of skim milk. Food
Chemistry 59: 439-447.
29

More Related Content

What's hot

Aseptic packaging
Aseptic packagingAseptic packaging
Aseptic packaging
BALASAHEB BIRADAR
 
Ultrasound in food preservation
Ultrasound in food preservationUltrasound in food preservation
Ultrasound in food preservation
Maya Sharma
 
Ohmic heating
Ohmic heating Ohmic heating
Ohmic heating
Anjali Sudhakar
 
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Controlled atmospheric and Modified atmospheric packaging using nitrogenControlled atmospheric and Modified atmospheric packaging using nitrogen
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Debomitra Dey
 
Hurdle technology
Hurdle technologyHurdle technology
Hurdle technology
Kulwinder Verma
 
Pulsed Electric Field
Pulsed Electric FieldPulsed Electric Field
Pulsed Electric Field
ShailendraKatke
 
Freezing
Freezing  Freezing
Drying of food
Drying of foodDrying of food
Drying of food
Debomitra Dey
 
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...
senaimais
 
Food freezing
Food freezingFood freezing
Hurdle technology for food preservation
Hurdle technology for food preservationHurdle technology for food preservation
Hurdle technology for food preservation
Deepak Verma
 
Blanching of Food
Blanching of FoodBlanching of Food
Blanching of Food
Mahmudul Hasan
 
Active Packaging
Active PackagingActive Packaging
Active Packaging
Krushna Yadav D K
 
Pulsed Electric Field For Food Processing Technology
Pulsed Electric Field For Food Processing TechnologyPulsed Electric Field For Food Processing Technology
Pulsed Electric Field For Food Processing Technology
Dinindu Madhuka
 
Non thermal process in preservation of food
Non thermal process in preservation of foodNon thermal process in preservation of food
Non thermal process in preservation of food
Gazanfar Abass
 
Ohmic heating in food processing
Ohmic heating in food processingOhmic heating in food processing
Ohmic heating in food processing
Pratik Potdar
 
Computer Aided Sensory Evaluation of Food And Beverages
Computer Aided Sensory Evaluation of Food And BeveragesComputer Aided Sensory Evaluation of Food And Beverages
Computer Aided Sensory Evaluation of Food And Beverages
Jagriti Bhasin
 
Hpp
HppHpp
Thermal and non-thermal food preservation technologies.pptx
Thermal and non-thermal food preservation technologies.pptxThermal and non-thermal food preservation technologies.pptx
Thermal and non-thermal food preservation technologies.pptx
VAIBHAV PATIL
 
Ultra High Temperature Processing of Food Products
Ultra High Temperature Processing of Food ProductsUltra High Temperature Processing of Food Products
Ultra High Temperature Processing of Food Products
Sourabh Bhartia
 

What's hot (20)

Aseptic packaging
Aseptic packagingAseptic packaging
Aseptic packaging
 
Ultrasound in food preservation
Ultrasound in food preservationUltrasound in food preservation
Ultrasound in food preservation
 
Ohmic heating
Ohmic heating Ohmic heating
Ohmic heating
 
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Controlled atmospheric and Modified atmospheric packaging using nitrogenControlled atmospheric and Modified atmospheric packaging using nitrogen
Controlled atmospheric and Modified atmospheric packaging using nitrogen
 
Hurdle technology
Hurdle technologyHurdle technology
Hurdle technology
 
Pulsed Electric Field
Pulsed Electric FieldPulsed Electric Field
Pulsed Electric Field
 
Freezing
Freezing  Freezing
Freezing
 
Drying of food
Drying of foodDrying of food
Drying of food
 
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...
NOVEL Food Processing Technologies: Emerging Applications, Research and Regul...
 
Food freezing
Food freezingFood freezing
Food freezing
 
Hurdle technology for food preservation
Hurdle technology for food preservationHurdle technology for food preservation
Hurdle technology for food preservation
 
Blanching of Food
Blanching of FoodBlanching of Food
Blanching of Food
 
Active Packaging
Active PackagingActive Packaging
Active Packaging
 
Pulsed Electric Field For Food Processing Technology
Pulsed Electric Field For Food Processing TechnologyPulsed Electric Field For Food Processing Technology
Pulsed Electric Field For Food Processing Technology
 
Non thermal process in preservation of food
Non thermal process in preservation of foodNon thermal process in preservation of food
Non thermal process in preservation of food
 
Ohmic heating in food processing
Ohmic heating in food processingOhmic heating in food processing
Ohmic heating in food processing
 
Computer Aided Sensory Evaluation of Food And Beverages
Computer Aided Sensory Evaluation of Food And BeveragesComputer Aided Sensory Evaluation of Food And Beverages
Computer Aided Sensory Evaluation of Food And Beverages
 
Hpp
HppHpp
Hpp
 
Thermal and non-thermal food preservation technologies.pptx
Thermal and non-thermal food preservation technologies.pptxThermal and non-thermal food preservation technologies.pptx
Thermal and non-thermal food preservation technologies.pptx
 
Ultra High Temperature Processing of Food Products
Ultra High Temperature Processing of Food ProductsUltra High Temperature Processing of Food Products
Ultra High Temperature Processing of Food Products
 

Similar to High pressure processing of foods

FOOD SAFETY MANAGMENT GROUP ASSIGNMENT GROUP TWO.pdf
FOOD SAFETY MANAGMENT GROUP ASSIGNMENT GROUP TWO.pdfFOOD SAFETY MANAGMENT GROUP ASSIGNMENT GROUP TWO.pdf
FOOD SAFETY MANAGMENT GROUP ASSIGNMENT GROUP TWO.pdf
YimesgenKibret
 
Ape 301
Ape 301Ape 301
HPP.pptx
HPP.pptxHPP.pptx
HPP.pptx
monicaadshankar
 
High pressure processing
High pressure processingHigh pressure processing
High pressure processing
RuchikaZalpouri
 
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRY
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRYHIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRY
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRY
fstj
 
FST 507 Food Safety (HPP application prp oprp doc and chart).pptx
FST 507 Food Safety (HPP application prp oprp doc and chart).pptxFST 507 Food Safety (HPP application prp oprp doc and chart).pptx
FST 507 Food Safety (HPP application prp oprp doc and chart).pptx
sneharoy943267
 
FST 507 Food Safety (HPP application prp oprp doc and chart).pptx
FST 507 Food Safety (HPP application prp oprp doc and chart).pptxFST 507 Food Safety (HPP application prp oprp doc and chart).pptx
FST 507 Food Safety (HPP application prp oprp doc and chart).pptx
sneharoy943267
 
HIGH pressure processing
 HIGH pressure processing HIGH pressure processing
HIGH pressure processing
RAJAT SHARMA
 
High Pressure Processing (HPP)
High Pressure Processing (HPP)High Pressure Processing (HPP)
High Pressure Processing (HPP)
Shubham Kumar
 
Technical Description
Technical DescriptionTechnical Description
Technical Description
Heather Carbon
 
HIGH PRESSURE PROCESSING ( HPP ) .pptx
HIGH PRESSURE  PROCESSING ( HPP )  .pptxHIGH PRESSURE  PROCESSING ( HPP )  .pptx
HIGH PRESSURE PROCESSING ( HPP ) .pptx
parvin6647
 
High Pressure Processing as Food Preservation
High Pressure Processing as Food PreservationHigh Pressure Processing as Food Preservation
High Pressure Processing as Food Preservation
ILAkhiAfifuddin
 
High pressure presentation
High pressure presentation High pressure presentation
High pressure presentation
Meher Jahan
 
High pressure process by daniel arieff, muhammad nabil, muhammad hazim, muham...
High pressure process by daniel arieff, muhammad nabil, muhammad hazim, muham...High pressure process by daniel arieff, muhammad nabil, muhammad hazim, muham...
High pressure process by daniel arieff, muhammad nabil, muhammad hazim, muham...
Muhammad Hazim
 
hpp2.pptx
hpp2.pptxhpp2.pptx
hpp2.pptx
BishapRajwar1
 
Pascalisation of RTE meals (whitepaper HPP, Hiperbaric)
Pascalisation of RTE meals (whitepaper HPP, Hiperbaric)Pascalisation of RTE meals (whitepaper HPP, Hiperbaric)
Pascalisation of RTE meals (whitepaper HPP, Hiperbaric)
TOP Technology Talks (TOP b.v.)
 
High pressure processing
High pressure processingHigh pressure processing
High pressure processing
Fariez10
 
High Pressure Processing of Food (HPP).pptx
High Pressure Processing of Food (HPP).pptxHigh Pressure Processing of Food (HPP).pptx
High Pressure Processing of Food (HPP).pptx
VaibhavJadhav228765
 
High pressure processing of foods
High pressure processing of foodsHigh pressure processing of foods
High pressure processing of foods
Praween Nishad
 
H pressure processing
H pressure processingH pressure processing
H pressure processing
Anwar Hussain
 

Similar to High pressure processing of foods (20)

FOOD SAFETY MANAGMENT GROUP ASSIGNMENT GROUP TWO.pdf
FOOD SAFETY MANAGMENT GROUP ASSIGNMENT GROUP TWO.pdfFOOD SAFETY MANAGMENT GROUP ASSIGNMENT GROUP TWO.pdf
FOOD SAFETY MANAGMENT GROUP ASSIGNMENT GROUP TWO.pdf
 
Ape 301
Ape 301Ape 301
Ape 301
 
HPP.pptx
HPP.pptxHPP.pptx
HPP.pptx
 
High pressure processing
High pressure processingHigh pressure processing
High pressure processing
 
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRY
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRYHIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRY
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRY
 
FST 507 Food Safety (HPP application prp oprp doc and chart).pptx
FST 507 Food Safety (HPP application prp oprp doc and chart).pptxFST 507 Food Safety (HPP application prp oprp doc and chart).pptx
FST 507 Food Safety (HPP application prp oprp doc and chart).pptx
 
FST 507 Food Safety (HPP application prp oprp doc and chart).pptx
FST 507 Food Safety (HPP application prp oprp doc and chart).pptxFST 507 Food Safety (HPP application prp oprp doc and chart).pptx
FST 507 Food Safety (HPP application prp oprp doc and chart).pptx
 
HIGH pressure processing
 HIGH pressure processing HIGH pressure processing
HIGH pressure processing
 
High Pressure Processing (HPP)
High Pressure Processing (HPP)High Pressure Processing (HPP)
High Pressure Processing (HPP)
 
Technical Description
Technical DescriptionTechnical Description
Technical Description
 
HIGH PRESSURE PROCESSING ( HPP ) .pptx
HIGH PRESSURE  PROCESSING ( HPP )  .pptxHIGH PRESSURE  PROCESSING ( HPP )  .pptx
HIGH PRESSURE PROCESSING ( HPP ) .pptx
 
High Pressure Processing as Food Preservation
High Pressure Processing as Food PreservationHigh Pressure Processing as Food Preservation
High Pressure Processing as Food Preservation
 
High pressure presentation
High pressure presentation High pressure presentation
High pressure presentation
 
High pressure process by daniel arieff, muhammad nabil, muhammad hazim, muham...
High pressure process by daniel arieff, muhammad nabil, muhammad hazim, muham...High pressure process by daniel arieff, muhammad nabil, muhammad hazim, muham...
High pressure process by daniel arieff, muhammad nabil, muhammad hazim, muham...
 
hpp2.pptx
hpp2.pptxhpp2.pptx
hpp2.pptx
 
Pascalisation of RTE meals (whitepaper HPP, Hiperbaric)
Pascalisation of RTE meals (whitepaper HPP, Hiperbaric)Pascalisation of RTE meals (whitepaper HPP, Hiperbaric)
Pascalisation of RTE meals (whitepaper HPP, Hiperbaric)
 
High pressure processing
High pressure processingHigh pressure processing
High pressure processing
 
High Pressure Processing of Food (HPP).pptx
High Pressure Processing of Food (HPP).pptxHigh Pressure Processing of Food (HPP).pptx
High Pressure Processing of Food (HPP).pptx
 
High pressure processing of foods
High pressure processing of foodsHigh pressure processing of foods
High pressure processing of foods
 
H pressure processing
H pressure processingH pressure processing
H pressure processing
 

More from Maya Sharma

Protected cultivation:Green house
Protected cultivation:Green houseProtected cultivation:Green house
Protected cultivation:Green house
Maya Sharma
 
Drying process for grain
Drying process for grainDrying process for grain
Drying process for grain
Maya Sharma
 
Waste management from fermentation industries
Waste management from fermentation industriesWaste management from fermentation industries
Waste management from fermentation industries
Maya Sharma
 
Size reduction particle charactrisation
Size reduction particle charactrisationSize reduction particle charactrisation
Size reduction particle charactrisation
Maya Sharma
 
Post harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafoodPost harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafood
Maya Sharma
 
Non thermal processing by combined techniques
Non thermal processing by combined techniquesNon thermal processing by combined techniques
Non thermal processing by combined techniques
Maya Sharma
 
Non thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation methodNon thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation method
Maya Sharma
 
Application of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separationApplication of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separation
Maya Sharma
 
Oscillating magnetic field for food processing
Oscillating magnetic field for food processingOscillating magnetic field for food processing
Oscillating magnetic field for food processing
Maya Sharma
 
Packaging for non thermal processed food
Packaging for non thermal processed foodPackaging for non thermal processed food
Packaging for non thermal processed food
Maya Sharma
 
Impact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juicesImpact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juices
Maya Sharma
 
Osmotic dehydration of fruits
Osmotic dehydration of fruitsOsmotic dehydration of fruits
Osmotic dehydration of fruits
Maya Sharma
 
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storageControlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storage
Maya Sharma
 
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid foodDense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
Maya Sharma
 
Membrane filtration technology in food engg.
Membrane filtration technology in food engg.Membrane filtration technology in food engg.
Membrane filtration technology in food engg.
Maya Sharma
 
Effect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganismsEffect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganisms
Maya Sharma
 
Pulsed light technology in food processing
Pulsed light technology in food processingPulsed light technology in food processing
Pulsed light technology in food processing
Maya Sharma
 
Application of high hydrostatic pressure
Application of high hydrostatic pressureApplication of high hydrostatic pressure
Application of high hydrostatic pressure
Maya Sharma
 
Effect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starchEffect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starch
Maya Sharma
 
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
Maya Sharma
 

More from Maya Sharma (20)

Protected cultivation:Green house
Protected cultivation:Green houseProtected cultivation:Green house
Protected cultivation:Green house
 
Drying process for grain
Drying process for grainDrying process for grain
Drying process for grain
 
Waste management from fermentation industries
Waste management from fermentation industriesWaste management from fermentation industries
Waste management from fermentation industries
 
Size reduction particle charactrisation
Size reduction particle charactrisationSize reduction particle charactrisation
Size reduction particle charactrisation
 
Post harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafoodPost harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafood
 
Non thermal processing by combined techniques
Non thermal processing by combined techniquesNon thermal processing by combined techniques
Non thermal processing by combined techniques
 
Non thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation methodNon thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation method
 
Application of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separationApplication of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separation
 
Oscillating magnetic field for food processing
Oscillating magnetic field for food processingOscillating magnetic field for food processing
Oscillating magnetic field for food processing
 
Packaging for non thermal processed food
Packaging for non thermal processed foodPackaging for non thermal processed food
Packaging for non thermal processed food
 
Impact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juicesImpact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juices
 
Osmotic dehydration of fruits
Osmotic dehydration of fruitsOsmotic dehydration of fruits
Osmotic dehydration of fruits
 
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storageControlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storage
 
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid foodDense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
 
Membrane filtration technology in food engg.
Membrane filtration technology in food engg.Membrane filtration technology in food engg.
Membrane filtration technology in food engg.
 
Effect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganismsEffect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganisms
 
Pulsed light technology in food processing
Pulsed light technology in food processingPulsed light technology in food processing
Pulsed light technology in food processing
 
Application of high hydrostatic pressure
Application of high hydrostatic pressureApplication of high hydrostatic pressure
Application of high hydrostatic pressure
 
Effect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starchEffect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starch
 
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
Ultravoilet radiation as a non-thermal treatment for inactivation of microorg...
 

Recently uploaded

IEEE Aerospace and Electronic Systems Society as a Graduate Student Member
IEEE Aerospace and Electronic Systems Society as a Graduate Student MemberIEEE Aerospace and Electronic Systems Society as a Graduate Student Member
IEEE Aerospace and Electronic Systems Society as a Graduate Student Member
VICTOR MAESTRE RAMIREZ
 
Generative AI leverages algorithms to create various forms of content
Generative AI leverages algorithms to create various forms of contentGenerative AI leverages algorithms to create various forms of content
Generative AI leverages algorithms to create various forms of content
Hitesh Mohapatra
 
Embedded machine learning-based road conditions and driving behavior monitoring
Embedded machine learning-based road conditions and driving behavior monitoringEmbedded machine learning-based road conditions and driving behavior monitoring
Embedded machine learning-based road conditions and driving behavior monitoring
IJECEIAES
 
CHINA’S GEO-ECONOMIC OUTREACH IN CENTRAL ASIAN COUNTRIES AND FUTURE PROSPECT
CHINA’S GEO-ECONOMIC OUTREACH IN CENTRAL ASIAN COUNTRIES AND FUTURE PROSPECTCHINA’S GEO-ECONOMIC OUTREACH IN CENTRAL ASIAN COUNTRIES AND FUTURE PROSPECT
CHINA’S GEO-ECONOMIC OUTREACH IN CENTRAL ASIAN COUNTRIES AND FUTURE PROSPECT
jpsjournal1
 
132/33KV substation case study Presentation
132/33KV substation case study Presentation132/33KV substation case study Presentation
132/33KV substation case study Presentation
kandramariana6
 
Harnessing WebAssembly for Real-time Stateless Streaming Pipelines
Harnessing WebAssembly for Real-time Stateless Streaming PipelinesHarnessing WebAssembly for Real-time Stateless Streaming Pipelines
Harnessing WebAssembly for Real-time Stateless Streaming Pipelines
Christina Lin
 
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
IJECEIAES
 
Modelagem de um CSTR com reação endotermica.pdf
Modelagem de um CSTR com reação endotermica.pdfModelagem de um CSTR com reação endotermica.pdf
Modelagem de um CSTR com reação endotermica.pdf
camseq
 
14 Template Contractual Notice - EOT Application
14 Template Contractual Notice - EOT Application14 Template Contractual Notice - EOT Application
14 Template Contractual Notice - EOT Application
SyedAbiiAzazi1
 
RAT: Retrieval Augmented Thoughts Elicit Context-Aware Reasoning in Long-Hori...
RAT: Retrieval Augmented Thoughts Elicit Context-Aware Reasoning in Long-Hori...RAT: Retrieval Augmented Thoughts Elicit Context-Aware Reasoning in Long-Hori...
RAT: Retrieval Augmented Thoughts Elicit Context-Aware Reasoning in Long-Hori...
thanhdowork
 
International Conference on NLP, Artificial Intelligence, Machine Learning an...
International Conference on NLP, Artificial Intelligence, Machine Learning an...International Conference on NLP, Artificial Intelligence, Machine Learning an...
International Conference on NLP, Artificial Intelligence, Machine Learning an...
gerogepatton
 
A SYSTEMATIC RISK ASSESSMENT APPROACH FOR SECURING THE SMART IRRIGATION SYSTEMS
A SYSTEMATIC RISK ASSESSMENT APPROACH FOR SECURING THE SMART IRRIGATION SYSTEMSA SYSTEMATIC RISK ASSESSMENT APPROACH FOR SECURING THE SMART IRRIGATION SYSTEMS
A SYSTEMATIC RISK ASSESSMENT APPROACH FOR SECURING THE SMART IRRIGATION SYSTEMS
IJNSA Journal
 
DEEP LEARNING FOR SMART GRID INTRUSION DETECTION: A HYBRID CNN-LSTM-BASED MODEL
DEEP LEARNING FOR SMART GRID INTRUSION DETECTION: A HYBRID CNN-LSTM-BASED MODELDEEP LEARNING FOR SMART GRID INTRUSION DETECTION: A HYBRID CNN-LSTM-BASED MODEL
DEEP LEARNING FOR SMART GRID INTRUSION DETECTION: A HYBRID CNN-LSTM-BASED MODEL
gerogepatton
 
Understanding Inductive Bias in Machine Learning
Understanding Inductive Bias in Machine LearningUnderstanding Inductive Bias in Machine Learning
Understanding Inductive Bias in Machine Learning
SUTEJAS
 
A review on techniques and modelling methodologies used for checking electrom...
A review on techniques and modelling methodologies used for checking electrom...A review on techniques and modelling methodologies used for checking electrom...
A review on techniques and modelling methodologies used for checking electrom...
nooriasukmaningtyas
 
Presentation of IEEE Slovenia CIS (Computational Intelligence Society) Chapte...
Presentation of IEEE Slovenia CIS (Computational Intelligence Society) Chapte...Presentation of IEEE Slovenia CIS (Computational Intelligence Society) Chapte...
Presentation of IEEE Slovenia CIS (Computational Intelligence Society) Chapte...
University of Maribor
 
Swimming pool mechanical components design.pptx
Swimming pool  mechanical components design.pptxSwimming pool  mechanical components design.pptx
Swimming pool mechanical components design.pptx
yokeleetan1
 
22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt
KrishnaveniKrishnara1
 
basic-wireline-operations-course-mahmoud-f-radwan.pdf
basic-wireline-operations-course-mahmoud-f-radwan.pdfbasic-wireline-operations-course-mahmoud-f-radwan.pdf
basic-wireline-operations-course-mahmoud-f-radwan.pdf
NidhalKahouli2
 
Advanced control scheme of doubly fed induction generator for wind turbine us...
Advanced control scheme of doubly fed induction generator for wind turbine us...Advanced control scheme of doubly fed induction generator for wind turbine us...
Advanced control scheme of doubly fed induction generator for wind turbine us...
IJECEIAES
 

Recently uploaded (20)

IEEE Aerospace and Electronic Systems Society as a Graduate Student Member
IEEE Aerospace and Electronic Systems Society as a Graduate Student MemberIEEE Aerospace and Electronic Systems Society as a Graduate Student Member
IEEE Aerospace and Electronic Systems Society as a Graduate Student Member
 
Generative AI leverages algorithms to create various forms of content
Generative AI leverages algorithms to create various forms of contentGenerative AI leverages algorithms to create various forms of content
Generative AI leverages algorithms to create various forms of content
 
Embedded machine learning-based road conditions and driving behavior monitoring
Embedded machine learning-based road conditions and driving behavior monitoringEmbedded machine learning-based road conditions and driving behavior monitoring
Embedded machine learning-based road conditions and driving behavior monitoring
 
CHINA’S GEO-ECONOMIC OUTREACH IN CENTRAL ASIAN COUNTRIES AND FUTURE PROSPECT
CHINA’S GEO-ECONOMIC OUTREACH IN CENTRAL ASIAN COUNTRIES AND FUTURE PROSPECTCHINA’S GEO-ECONOMIC OUTREACH IN CENTRAL ASIAN COUNTRIES AND FUTURE PROSPECT
CHINA’S GEO-ECONOMIC OUTREACH IN CENTRAL ASIAN COUNTRIES AND FUTURE PROSPECT
 
132/33KV substation case study Presentation
132/33KV substation case study Presentation132/33KV substation case study Presentation
132/33KV substation case study Presentation
 
Harnessing WebAssembly for Real-time Stateless Streaming Pipelines
Harnessing WebAssembly for Real-time Stateless Streaming PipelinesHarnessing WebAssembly for Real-time Stateless Streaming Pipelines
Harnessing WebAssembly for Real-time Stateless Streaming Pipelines
 
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
 
Modelagem de um CSTR com reação endotermica.pdf
Modelagem de um CSTR com reação endotermica.pdfModelagem de um CSTR com reação endotermica.pdf
Modelagem de um CSTR com reação endotermica.pdf
 
14 Template Contractual Notice - EOT Application
14 Template Contractual Notice - EOT Application14 Template Contractual Notice - EOT Application
14 Template Contractual Notice - EOT Application
 
RAT: Retrieval Augmented Thoughts Elicit Context-Aware Reasoning in Long-Hori...
RAT: Retrieval Augmented Thoughts Elicit Context-Aware Reasoning in Long-Hori...RAT: Retrieval Augmented Thoughts Elicit Context-Aware Reasoning in Long-Hori...
RAT: Retrieval Augmented Thoughts Elicit Context-Aware Reasoning in Long-Hori...
 
International Conference on NLP, Artificial Intelligence, Machine Learning an...
International Conference on NLP, Artificial Intelligence, Machine Learning an...International Conference on NLP, Artificial Intelligence, Machine Learning an...
International Conference on NLP, Artificial Intelligence, Machine Learning an...
 
A SYSTEMATIC RISK ASSESSMENT APPROACH FOR SECURING THE SMART IRRIGATION SYSTEMS
A SYSTEMATIC RISK ASSESSMENT APPROACH FOR SECURING THE SMART IRRIGATION SYSTEMSA SYSTEMATIC RISK ASSESSMENT APPROACH FOR SECURING THE SMART IRRIGATION SYSTEMS
A SYSTEMATIC RISK ASSESSMENT APPROACH FOR SECURING THE SMART IRRIGATION SYSTEMS
 
DEEP LEARNING FOR SMART GRID INTRUSION DETECTION: A HYBRID CNN-LSTM-BASED MODEL
DEEP LEARNING FOR SMART GRID INTRUSION DETECTION: A HYBRID CNN-LSTM-BASED MODELDEEP LEARNING FOR SMART GRID INTRUSION DETECTION: A HYBRID CNN-LSTM-BASED MODEL
DEEP LEARNING FOR SMART GRID INTRUSION DETECTION: A HYBRID CNN-LSTM-BASED MODEL
 
Understanding Inductive Bias in Machine Learning
Understanding Inductive Bias in Machine LearningUnderstanding Inductive Bias in Machine Learning
Understanding Inductive Bias in Machine Learning
 
A review on techniques and modelling methodologies used for checking electrom...
A review on techniques and modelling methodologies used for checking electrom...A review on techniques and modelling methodologies used for checking electrom...
A review on techniques and modelling methodologies used for checking electrom...
 
Presentation of IEEE Slovenia CIS (Computational Intelligence Society) Chapte...
Presentation of IEEE Slovenia CIS (Computational Intelligence Society) Chapte...Presentation of IEEE Slovenia CIS (Computational Intelligence Society) Chapte...
Presentation of IEEE Slovenia CIS (Computational Intelligence Society) Chapte...
 
Swimming pool mechanical components design.pptx
Swimming pool  mechanical components design.pptxSwimming pool  mechanical components design.pptx
Swimming pool mechanical components design.pptx
 
22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt
 
basic-wireline-operations-course-mahmoud-f-radwan.pdf
basic-wireline-operations-course-mahmoud-f-radwan.pdfbasic-wireline-operations-course-mahmoud-f-radwan.pdf
basic-wireline-operations-course-mahmoud-f-radwan.pdf
 
Advanced control scheme of doubly fed induction generator for wind turbine us...
Advanced control scheme of doubly fed induction generator for wind turbine us...Advanced control scheme of doubly fed induction generator for wind turbine us...
Advanced control scheme of doubly fed induction generator for wind turbine us...
 

High pressure processing of foods

  • 1. HIGH PRESSURE PROCESSING OF FOODS 1 NAME:CHANDAN KUMAR K S INDIAN INSTITUTE OF TECHNOLOGY, KHARAGPUR DEPARTMENT OF AGRICULTURAL AND FOOD ENGINEERING
  • 2. CONTENTS 2  Introduction  History  Basic principles  HPP technology  HPP equipments  Generation of HPP  HPP products  Applications  Advantages and Disadvantages  Conclusion  References
  • 3. What is HPP? 3  High-pressure processing (HPP) is a “non thermal” food preservation technique that inactivates harmful pathogens and vegetative spoilage microorganisms by using pressure.  Intensive pressure about 400-600Mpa is used in HPP for most foods to be preserved with minimal effects on taste, texture, appearance and nutritional value.  High-pressure processing is also referred as high hydrostatic pressure processing (HHP) or ultra high-pressure processing (UHP) .  Pressure treatment can be used to process both liquid and high moisture content solid foods.
  • 4. History 4 Hite (1899) demonstrated that, pressure(600Mpa) is applied to the milk at room temperature about 60 min, increases the shelf life of milk by 4 days. First commercial HPP treated products appeared on the market in 1991. Launch of jellies and jams by the Japanese industry in Tokyo. HPP is now being used for products such as fruit juices, jams, sauces, rice, cakes and dessert.
  • 5. Basic HPP Principles 5  Le Chatelier’s Principle: Any phenomenon (phase transition, change in molecular configuration, chemical reaction) accompanied by a decrease in volume is enhanced by pressure. Accordingly, pressure shifts the system to that of lowest volume.
  • 6. 6  Isostatic Principle: Pressure is uniformly distributed throughout the entire sample, whether in direct contact with the pressurizing medium or insulated from it in a flexible container.
  • 7. Components of HPP system 7 1. Pressure vessel 2. Closure(s) for sealing the vessel 3. A device for holding the closure(s) in place while the vessel is under pressure 4. High-pressure intensifier pump 5. System for controlling and monitoring the pressure and (optionally) temperature 6. Product-handling system for transferring product to and from the pressure vessel. (perforated baskets are used to insert and remove pre-packaged food products from the pressure vessels) 7. Systems for filtering and re using the compression fluid (usually water or a food-grade solution)
  • 8. 8 Pack the food in sterilize container Load in pressure chamber Fill the chamber with water Pressurize the chamber Hold under pressure De-Pressurize the chamber Remove the processed food HPP operation technology
  • 9. 9 1. Batch process 2. Semi continuous process 3. Continuous process HPP Equipments
  • 10. 1.Batch process 10  In this process, both liquid and solid products are processed, but these have to be pre-packed.  Food products are packaged in a high-barrier, flexible pouch or a plastic container.  The packages are loaded into the high-pressure chamber by using of perforated basket.  The vessel is sealed and is filled with a pressure- transmitting fluid (normally water) .  Pressurized by the use of a high-pressure pump, which injects additional quantities of fluid to obtain the targeted pressure.
  • 11. 11  The product is held at the desired pressure for 3 to 10 minutes (pressure holding time).  After holding the product for the desired time at the target pressure, the vessel is decompressed by releasing the pressure-transmitting fluid.  Now the product can be unloaded.  Commercial batch vessels have internal volumes ranging from 30 to more than 600 liters.
  • 12. Horizontal Batch High Pressure System 12
  • 13. 2.Semi-continuous process 13  Liquid foods such as juices are processed in a semi-continuous system without any packaging requirements.  These semi-continuous high pressure equipments use two or more pressure vessels, each containing a free-floating piston that allows each vessel to be divided into two chambers.  The liquid food is pumped into the first chamber, the fill valve is then closed and the pressure-transmitting fluid is pumped into the second chamber of the vessel on the opposite side of the floating piston. After an appropriate process hold time, the product discharge valve is opened and a low-pressure pump injects pressure-transmitting fluid into the second chamber, which pushes on the piston and expels the contents of the product chamber through the discharge valve.
  • 14. 14  Pressure applied to the transmitting fluid will result in compression of the liquid food in the other chamber.  After an appropriate process hold time, the product discharge valve is opened and a low-pressure pump injects pressure- transmitting fluid into the second chamber, which pushes on the piston a29 July 201811-Aug- 14nd expels the contents of the product chamber through the discharge valve.
  • 15. 3. Continuous process 15  This High pressure processing requires continuous batch operation with multiple vessels in parallel.  The figure shows how to carry out the batch operations.  In this system, three high- pressure vessels are arranged in parallel for one set of intensifier and continuously processed by staggering the processing steps of each vessel.
  • 17. 17 It is generated by pressurizing a fluid by a piston, driven at its larger diameter end by a low pressure pump. This method allows very fast compression. 1. Direct Compression How to generate high pressure?
  • 18. 2.Indirect Compression 18 This technique uses a high-pressure intensifier to pump a pressure medium from a reservoir into a closed high-pressure vessel until the desired pressure is reached.
  • 20. R 20
  • 21. Meat & Seafood Ready meals21 HPP commercial products
  • 22. Juice & Smoothie Sauces & Spreads22 HPP commercial products
  • 23. Applications of HPP in fruits and vegetables 23 Product Pressure(MPa) Holding time (min) Temperature (ºC) Reference Potato cubes 400 15 5-50 Erkmen O, Karatas S (1997) Chopped tomatoes 400,600 or 800 3.5-7.0 10 Sandei L, Colombi A, Ghiretti G, Carpi G, Dall’aglio G, et al. (1997) Citrus juice 300-375 1-1.5 0-5 Pehessson P.E .(1996) Orange juice 350 1 30 Lee D.U., Park J.Y., Kang J.I., Yeo I.H.(1996) Vegetables juices,Carrot, Cauli flower, Tomatoes, Strawberries 300,370 10 35 Buchheim W, Frede E (1996)
  • 24. Applications of HPP in Dairy 24 Milk type Pressure (MPa ) Holding time (min) Temperature (ºC) Reference Raw milk 100-400 10-60 20 Lopez F.R., Carrascosa A.V., Olano A (1996) Whey protein concentrate 200,400 or 800 10,20 or 40 20 Felipe X, Capellas M, Lawm AJR (1997) Skim milk 250,450 or800 10,20 or 40 25 Gaucheron F, Famelart M.H., Mariette F, Raulot K, Michel F, et al. (1997) Goat milk 500 10 25 or 50 Eshtiaghi M.N., Knorr D (1993)
  • 25. Advantages 25 1. High pressure is not dependent of size and shape of the food. 2. HPP retains food quality, maintains natural freshness, and extends microbiological shelf life. 3. HPP results in foods with better taste,appearance, texture and nutrition. 4. It can be applied at room temperature thus reducing the amount of thermal energy needed for food products during conventional processing. 5. High pressure processing is isostatic (uniform throughout the food); the food is preserved evenly throughout, without any particles escaping the treatment. 6. The process is environment friendly since, it requires only electric energy and there are no waste products.
  • 26. 26 Disadvantages 1. High capital cost of equipment. 2. Food enzymes and bacterial spores are very resistant to pressure and require very high pressure for their inactivation. 3. The residual enzyme activity and dissolved oxygen results in enzymatic and oxidative degradation of certain food components. 4. Most of the pressure-processed foods need low temperature storage and distribution to retain their sensory and nutritional qualities.
  • 27. 27  HPP is an emerging technology that has application to primary and further processed food products.  HPP is one of the most useful technique for all food products including liquid foods for increasing their shelf life.  This technique has more applications as compared to any other food preservation technique. Conclusion
  • 28. References 28 1. Lopez F.R., Carrascosa A.V., Olano A (1996) The effect of high pressure whey protein denaturation and cheese making properties of raw milk. Journal of Dairy Science 79: 929-936. 2. Eshtiaghi M.N., Knorr D (1993) Potato cubes response to water blanching and high hydrostatics pressure. Journal of Food Science 58: 1371-1374. 3. Felipe X, Capellas M, Lawm AJR (1997) Comparison of the effect of high pressure treatment and heat pasteurization on the whey proteins in goat’s milk. Journal of Agricultural Food Chemistry 45: 627-631. 4. Gaucheron F, Famelart M.H., Mariette F, Raulot K, Michel F, et al. (1997) Combined effects of temperature and high pressure treatment on physiological characteristics of skim milk. Food Chemistry 59: 439-447.
  • 29. 29

Editor's Notes

  1. Kamalaka