The document discusses high pressure processing (HPP) as a novel non-thermal food preservation technique. HPP subjects packaged foods to high isostatic pressures up to 6000 bars to eliminate harmful microorganisms without affecting sensory qualities. It provides advantages over thermal pasteurization by preserving nutrients and sensory attributes of foods. The document outlines the working principles of HPP, its applications in food industry for extending shelf life and ensuring safety. It also discusses the implementation of prerequisite programs and operational prerequisite programs for HPP to control hazards, along with documentation and charting requirements.

1. SUBMITTED TO- Dr. ANIL CHAUHAN
SUBMITTED BY- Ms. SNEHA ROY
MSc. Food Technology
deDEPARTMENT OF DAIRY
SCIENCE AND FOOD
TECHNOLOGY, IAS, BHU

2.  INTRODUCTION
 HIGH PRESSURE PROCESSING
 WORKING
 PRINCIPLES
 APPLICATION
 PRP
 OPRP
 DOCUMENTATION AND CHART
 CONCLUSION
 REFERENCES

3. INTRODUCTION
Historically the food industry has focused its efforts on
developing innovative applications that allow more natural,
fresher and safer products to be launched into the market; in
short, higher-value food items.
For this reason, one of the most successful and widely-
employed developments so far this century, has been High
Pressure Processing (HPP).
A technique that submits packaged food products to high
isostatic pressures (i.e., a uniform pressure applied to the entire
surface of the product) of up to 6000 bars.
The pressure is transmitted by water for a few minutes in side
of a steel vessel.
Unprocessed product – loading of product – filling of vessel –
low pressure – water tank – high pressure – pressurization –
high pressure – unloading of product – processed product.
The ‘non-thermal pasteurization effect’ of high pressure on
food has been known since the late twentieth century.
It was in Japan, in the 1990s, when the first industrial
applications for food were developed. Even so, it was not until
2000 that high pressure processing began to be used for almost
all foodstuffs.
Thereafter, it became a real and effective alternative to
traditional heat treatments (pasteurization and sterilization).

4.  The non-thermal technology for
the preservation of minimally
processed foods and
beverages, which extends shelf
life.
 . High Pressure Processing
(HPP) is a non-thermal (5ºC –
20ºC) food and beverage
preservation method that
guarantees food safety.
 HPP is one of the novel food
processing technologies.
 It is also known as
Pascalization, after the
technique inventor Blaise
Pascal.

5. WORKING
Source: www.sciencedirect.com

6. Source: frontiers, mpdi

7. 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.
LE CHATELIERS 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.

8. It is a processing technique based on the application of
high levels of hydrostatic pressure transmitted by water,
with multiple advantages for food and beverage
companies.

9. • Today, many processed foods we buy from a supermarket have been heated to kill
bacteria. For example, juice, milk, and canned soups are heat processed. While
these foods are safe, one problem is heat can destroy quality.
• On the other hand, high pressure processing preserves quality without
compromising safety. The technology has its roots in the material and process-
engineering industry where it has been commercially used in sheet metal forming
and isostatic pressing of advanced materials such as turbine components and
ceramics.
• High Pressure Processing is a food processing method wherein the food is
subjected to very high pressures (up to 120,000 pounds per square inch) to kill
bacteria present in the raw food. The technology can also be used to enhance
desired food attributes in some foods.
• High pressure processing can improve food safety by destroying the bacteria that
cause food borne illness and spoilage, and parasites that cause diseases.
• High pressure works like heat to kill bacteria, but the food remains fresh and rich.
In a typical process, pre-packaged raw product is loaded inside a pressure chamber
and subjected to very high pressures for specific time. This whole process may take
10 minutes or less.

10. APPLICATIONS CONTINUED..
 High pressure processing(HPP) reduced risk of food borne illness: It is
effective at reducing or eliminating harmful bacteria, such as Listeria
monocytogenes, Salmonella, and E. coli, that may be present in food
products, making them safer for consumption.
 HPP extended shelf: It can extend the shelf life of food products by
reducing the growth of spoilage bacteria and other microorganisms
that can cause food spoilage.
 HPP preserves nutrients and sensory qualities: Unlike traditional
thermal processing methods, HPP doesn’t involve the use of high heat
or chemical preservatives, which can degrade the nutritional content
and sensory qualities of food products.
 Meets regulatory requirements: HPP is recognized as a valid food
safety intervention by regulatory agencies around the world, and is
often required for certain types of food products, such as ready-to-et
meals and fresh juices.

11.  HPP can be applied to a wide range of food products, including meats,
fruits, vegetables, juices, and dairy products.

12. Together with Good Manufacturing
Practices (GMP) and Prerequisite
Programs (PRP), and constitution of the
Food Safety Management System for a
food business operator gives better results.

13. CCP HAZARD CRITICAL
LIMITS
MONITORI
NG
CCP Hazard Critical
Limits
Monito
ring
Correct
ive
actions
Verifica
tion
Record
keepin
g
HPP Vegetat
ive
Pathog
ens,
L
monocy
togene
s,
Salmon
ella
spp, E.
coli,
Vibrio
spp.
Pressur
e
Time
Temper
ature
Pressur
e
transdu
cer
Chrono
meter
Thermo
meter
To be
defined
Reproc
essing
until
critical
limits is
achieve
d or
discardi
ng the
batch
are the
most
commo
n
Calibrat
ion of
measur
ing
devices
accordi
ng to
specific
ations
Period
review
of
reports
SCADA(
supervi
sory
control
and
data
acquisit
ion)
reports
are
automa
tically
generat
ed
Table:-Schematic HACCP table with 7 basic principles.

14. Table showing difference between PRP, OPRP, CCP.

15.  In the context of Food Safety, PRP stands for “Pre- Requisite
Program” and OPRP stands for “ Operational Pre- Requisite
Program”.
 These are preventive measures that are put in place to ensure
that the HPP is carried out safely and effectively.
Here’s how PRP and OPRP preparations can be implemented in the
food industry for HPP:-
• Identify potential hazards: Before implementing PRP and OPRP
measures for HPP, it is important to identify potential hazards
that may be present in the food products being processed. This
may include microbial contamination, chemical contamination, or
physical hazards.
• Develop PRP measures: PRP measures are general measures that
are implemented to prevent potential hazards from occurring.
Examples of PRP measures for HPP may include Good Manufacturing
Practices(GMP’s), sanitation procedures, and employee training on
hygiene and safety.

16. • Identify OPRP measures: OPRP measures are specific measures that
are implemented to control identified hazards.
Examples of OPRP measures for HPP may include monitoring the
temperature and pressure of the HPP process, regular testing of product
samples for microbial contamination, and implementing a recall plan in
case of product safety issues.
• Implement and monitor PRP and OPRP measures: Once the PRP and
OPRP measures have been developed, they should be implemented
and monitored regularly to ensure that they are effective in
preventing hazards and controlling risks.
• Review and update PRP and OPRP measures: It is important to review
and update PRP and OPRP measures regularly to ensure that they are
up-to-date and effective in preventing hazards and controlling risks.
By implementing PRP and OPRP measures for HPP, food processors can
ensure that the HPP process is carried out safely and effectively, and that
the food products are safe for consumption.

17. DOCUMENTATION AND CHARTING
Documentation and charting are important aspects of HPP in food
industry. Here are the basic steps for documentation and charting for
HPP:-
o Record the processing parameters: This includes the pressure,
temperature, and processing time. These parameters should be
recorded for every batch of food processed.
o Record the product information: This includes the name of the
product, the batch number, the date of processing, and any other
relevant information.
o Use a chart recorder: A chart recorder is a device that records the
pressure and temperature of the HPP process overtime. It should also
be checked regularly.
o Create a log book: A log book is a record of all the processing
parameters and product information for each batch of food
processed. This should be kept up-to-date and easily accessible for
future reference.

18. o Follow regulatory guidelines: Regulatory guideline may vary
depending on the country or region . All documentations, processing
parameters and product information are in accordance with these
guidelines.
By following these steps, food processors can create accurate and
comprehensive records of HPP process, which can be used for future
reference.
Documentation and charting are important aspects of HPP in food
industry, as they help to ensure the product is safe for consumers.

19.  HPP is a non thermal food preservation
technique that uses high levels of
hydrostatic pressure to reduce or eliminate
harmful microorganisms in food industry as
it offers several advantages in terms of food
safety.
 By using HPP, food processors can ensure
that their products are safe for
consumption while also preserving their
nutritional and sensory qualities.

20. REFERENCES
 Journal-High-pressure processing – effects on microbial food safety and
food quality
Kiera M. Considine, Alan L. Kelly, Gerald F. Fitzgerald, Colin Hill, Roy D. Sleato
 www.sciencedirect.com
 Cheftel JC(1995)Review: High pressure, microbial inactivation and
food preservation. Food Science and Technology.
 https://www.hiperbaric.com > High pressure processing
 https://www.researchgate.net>
 https://www.ncbi.nlm.nih.gov>articles>PMC8911777
.