Pressure dependent method to preserve food items without loosing organoleptic features (taste, Color, Aroma, Fragrance etc.) increases shelf lives of items. No or little loss nutritional value during this treatment.
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRYfstj
High-pressure processing (HPP) is a novel, non-thermal food processing technology. Processing of foods by this method offers an alternative to thermal processing as it is carried out near the ambient temperature, thus, eliminating the adverse effects of heat and keeps the sensory and nutritional attributes of the food fresh like. This paper outlines the salient principles of the high pressure processing, equipment available, microbial inactivation mechanisms, applications of high pressure in the processing of dairy products, effect of pressure treatment on the milk constituents and further research needs for adaptation of the process in the dairy industry.
HPP is one of the food preservation method. High Pressure Processing is a non-thermal, cold processing technique in which the food in its final flexible packaging is subjected to high levels of hydrostatic pressure, inactivating its microorganisms, extending the shelf life and guaranteeing the food safety of the product.
HIGH-PRESSURE PROCESSING AND ITS APPLICATIONS IN THE DAIRY INDUSTRYfstj
High-pressure processing (HPP) is a novel, non-thermal food processing technology. Processing of foods by this method offers an alternative to thermal processing as it is carried out near the ambient temperature, thus, eliminating the adverse effects of heat and keeps the sensory and nutritional attributes of the food fresh like. This paper outlines the salient principles of the high pressure processing, equipment available, microbial inactivation mechanisms, applications of high pressure in the processing of dairy products, effect of pressure treatment on the milk constituents and further research needs for adaptation of the process in the dairy industry.
HPP is one of the food preservation method. High Pressure Processing is a non-thermal, cold processing technique in which the food in its final flexible packaging is subjected to high levels of hydrostatic pressure, inactivating its microorganisms, extending the shelf life and guaranteeing the food safety of the product.
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
Hpp Tolling technology shelf life and food safety presentation 2015Christopher Droney
HPP Tolling is an Irish based company that offers the 700+ food and beverage production companies in Ireland the opportunity to use our HPP Technology to extend the shelf life and safety of their food, while eliminates all the bacteria’s in their products such as Salmonella, Listeria and e coli. The technology works by applying tremendously high levels of pressure through the medium of water to the already packaged food products after they have been placed in a high pressure chamber for treatment.
Hydrostatic pressure processing involves the use of high water pressure in a special pressure vessel to kill the bacteria but preserve texture, nutrients, and color of food.
You can read more about pasteurization here https://agritimps.com/milk-pasteurization-101
Impact of non thermal processing technologies on quality of fruit juicesMaya Sharma
It describes need of non thermal technology in food juice industry, effect of HPP technology, HHP technology, UV technology and PFE technology on fruit juice.
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
Hpp Tolling technology shelf life and food safety presentation 2015Christopher Droney
HPP Tolling is an Irish based company that offers the 700+ food and beverage production companies in Ireland the opportunity to use our HPP Technology to extend the shelf life and safety of their food, while eliminates all the bacteria’s in their products such as Salmonella, Listeria and e coli. The technology works by applying tremendously high levels of pressure through the medium of water to the already packaged food products after they have been placed in a high pressure chamber for treatment.
Hydrostatic pressure processing involves the use of high water pressure in a special pressure vessel to kill the bacteria but preserve texture, nutrients, and color of food.
You can read more about pasteurization here https://agritimps.com/milk-pasteurization-101
Impact of non thermal processing technologies on quality of fruit juicesMaya Sharma
It describes need of non thermal technology in food juice industry, effect of HPP technology, HHP technology, UV technology and PFE technology on fruit juice.
HPP is a non thermal process which is widely used in food processing.It is becoming a promising technique.High Pressure Processing (HPP) technology is gaining remarkable presence in the seafood
industry as a non-thermal technology for controlling microorganisms and improving the
processing of shellfish and crustaceans. The conventional application of the technology was
primarily for the inactivation of microorganisms for food safety and shelf-life extension benefits.
High Pressure Processing (HPP) is an emerging food treatment that makes food safer and extends its shelf life, while allowing the food to retain many of its original qualities and healthy attributes. High pressure processing is a non thermal processing. It was first commercialized in Japan in the early 1990s for pasteurization of acid foods for chilled storage. HHP subjects liquid or solid foods with or without packaging to pressure between 40 and 1000MPa for 1-20 min. The mechanism of action of HPP to breakdown the non covalent bonds and puncturing or the permeabilization of cell membrane i.e. vegetative cells at 300 MPa at room temperature (Figure 16.1). Spore formers >600 MPa at 60-700C, some enzymes at 300 MPa but effect is less at below 40% food moisture. Hydrostatic pressure is applied to food products through a water bath that surrounds the product. The hydrostatic pressure is transmitted to food products equally from all sides. This equal distribution of pressure is the reason why foods are not crushed during treatment.
Non thermal processing in food processing. Have many benefits than thermal processing .Now a days to preserve nutrients in the food and processed food this type of non-thermal processing method will be more suitable . some non tehrmal methods such as ultrasound, high pressure processing, ultra violet , pulsed electric field. In this we can see about HPP
Covers the flow of information from DNA to Protein synthesis, Transcription, Types of RNA, Genetic code, Protein Synthesis, Cell Function and cell reproduction
Biodegradation and Bioremediation, an environmental friendly treatment methods to sustain natural environment unchanged. This is the Reliable, and cost effective application.
This is a presentation by Dada Robert in a Your Skill Boost masterclass organised by the Excellence Foundation for South Sudan (EFSS) on Saturday, the 25th and Sunday, the 26th of May 2024.
He discussed the concept of quality improvement, emphasizing its applicability to various aspects of life, including personal, project, and program improvements. He defined quality as doing the right thing at the right time in the right way to achieve the best possible results and discussed the concept of the "gap" between what we know and what we do, and how this gap represents the areas we need to improve. He explained the scientific approach to quality improvement, which involves systematic performance analysis, testing and learning, and implementing change ideas. He also highlighted the importance of client focus and a team approach to quality improvement.
The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
For more information, visit-www.vavaclasses.com
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
2. Pascalization or bridgmanization
Anwar Hussain
For Class BS-IV
Institute of Microbiology
Faculty of Natural Science
Shah Abdul Latif University,
Khairpur
3. HISTORY
• High hydrostatic pressure (HHP), or ultra high pressure
(UHP )
• First research in 1890s-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 the United States since
1996 & Australia since 2001
• Rapid commercialisation since 2000
History
4. INTRODUCTION
• High pressure processing is a promising “ non-thermal” technique for food
preservation.
• Consumers demand for high quality, natural and fresh tasting food, free
from preservatives with a clean label and an extended shelf life has
increased.
• High pressure processing inactivates microorganisms, denatures proteins
and extends the shelf life of food products.
• It is an opportunity to preserve food, by applying intensive pressure,
without adversely affecting organoleptic, textural and nutritional qualities
as thermal processing like pasteurization and sterilization may do.
Introduction
5. INTRODUCTION
• In HPP, the product is packaged in a flexible container (usually a pouch or
plastic bottle), the food product to be treated is placed in a pressure vessel
capable of sustaining the required pressure, the product is submerged in a
liquid which acts as the pressure-transmitting medium.
• High pressure processing is carried out with intense pressure in the range
of 100 – 1000 Mpa with or without heat, allowing most foods to be
preserved with minimal effect on taste, texture & nutritional
characteristics.
Introduction
6. WHY HPP?
1. Application of high pressure can cause :
• Inactivation of parasites, plant cells and Vegetative
micro-organisms, Some fungal spores, Many food
borne viruses
• Enzymes are selectively inactivated
• Macromolecules can change Conformation
• Small molecules are generally unaffected
2. High pressure is instantaneously and uniformly applied to
the sample
3. Compression is fully reversible STATIC HIGH PRESSURE
Why HPP
8. ADVANTAGES OF HPP
• High pressure is not dependent of size and shape of the
food.
• It does not break covalent bonds, maintaining thus natural
flavor of the products.
• It can be applied at room temperature thus reducing the
amount of thermal energy needed during conventional
processing.
• Since HPP is isostatic, the food is preserved evenly
throughout without any particles escaping the treatment.
• The process is environment friendly since it requires only
electric energy and there are no waste products.
Advantages of HPP
10. PRINCIPLES OF HPP
There are two general scientific principles to the
use of high pressure in food processing:-
1. Le- chatelier’s principle
2. Iso-static principle
Principle of HPP
11. 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.
Le- chatelier’s Principle
12. • The food products are compressed by uniform pressure from
every direction and then returned to their original shape
when the pressure is released.
• The products are compressed independently of the product
size and geometry because transmission of pressure to the
core is not mass/time dependant thus the process is
minimized
• If a food product contains sufficient moisture, pressure will
not damage the product at the macroscopic levels as long as
the pressure is applied uniformly in all directions
Iso-static Principle
13. PACKAGING REQUIREMENTS FOR HPP
• HPP requires airtight packages that can withstand a
change in vol. corresponding to the compressibility
of the product
• 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.
Packaging Requirements
14. Table-1.Pressure required to achieve a 5-log cycle inactivation ratio for
microorganisms for a 15 minute treatment:
• Microorganism Pressure (Mpa)
• Yersinia enterocolitica 275
• salmonella typhimurium 350
• Listeria monocytogens 375
• Salmonella enteritidis 450
• E. Coli O157:H7 680
• Staphylococcus aureus 700
Pressure to inactivate microbes for 15 minutes
treatment
16. CONCLUSION
• High pressure technology proposes a great potential to develop new
“minimally” treated foods with high nutritional and sensory quality
novel texture and with an increased shelf life.
• 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 drives an
increase in this segment.
• 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
opportunities particularly in the area of
• “natural”, preservative free food products.
Conclussion
17. Limitations
1. Food enzymes and bacterial spores are very
resistant to pressure and require very high
pressure for their inactivation.
2. The residual enzyme activity and dissolved oxygen
results in enzymatic and oxidative degradation of
certain food components.
3. Most of the pressure-processed foods need low
temperature storage and distribution to retain
their sensory and nutritional qualities.
Limitations