High-Pressure Processing (HPP) is a non-thermal food preservation technique that uses high hydrostatic pressure between 100-1000 MPa to kill pathogens and microorganisms. HPP uses both direct and indirect compression methods to pressurize foods inside a high-pressure vessel. It can process both liquid and solid foods while minimally affecting their chemical, sensory, and nutritional properties. HPP is approved for use in foods by regulatory agencies and offers advantages over thermal processing like extended shelf life and retention of fresh-like qualities, though its high capital costs and specific packaging and storage requirements are disadvantages.
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
Hyperbaric pressure
Ultra high pressure
High hydrostatic pressure
Pascalization
Conclusion
The food industry nowadays has a large choice of production capacity for industrial machines: from 200kg/h up to more than 2000kg/h for single vessel equipment working at 6000 bar. This can satisfy the needs of niche markets as well as those of large volume productions. HPP is an emerging non-thermal technology that is being successfully implemented in food industries that look for innovation, safety, export development and higher quality as key tools for the improvement of competitiveness and profitability in global markets. It is an especially powerful tool for new product development, principally for the safe commercialization of natural, organic, preservative-free readyto- eat products; for maintaining freshness of fruit and vegetable products; and for the automation of some processes in the seafood industry.
Thanks for reading.
A non thermal processing, which primarily used for homogenisation of fat particles in liquid foods. Now emerged as a promising techniques having applications in food processing. This document will deliver the basics and applications of ultrasound in food
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
Hyperbaric pressure
Ultra high pressure
High hydrostatic pressure
Pascalization
Conclusion
The food industry nowadays has a large choice of production capacity for industrial machines: from 200kg/h up to more than 2000kg/h for single vessel equipment working at 6000 bar. This can satisfy the needs of niche markets as well as those of large volume productions. HPP is an emerging non-thermal technology that is being successfully implemented in food industries that look for innovation, safety, export development and higher quality as key tools for the improvement of competitiveness and profitability in global markets. It is an especially powerful tool for new product development, principally for the safe commercialization of natural, organic, preservative-free readyto- eat products; for maintaining freshness of fruit and vegetable products; and for the automation of some processes in the seafood industry.
Thanks for reading.
A non thermal processing, which primarily used for homogenisation of fat particles in liquid foods. Now emerged as a promising techniques having applications in food processing. This document will deliver the basics and applications of ultrasound in food
Radio frequency processing and Microwave heating in food processing prakashsp13
radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
Pulsed electric field (PEF) processing is an emerging non-thermal food preservation technology. PEF technology is established on the utilization of electric fields to remove food-borne pathogens and to subjugate the spoilage microorganisms in foods. This technology is notably acknowledged for its capability to amplify the mean life of food products without the utilization of heat also preserving the quality aspects such as sensory and nutritional attributes, together with enabling the safety of food products
In this ppt focuses on the history, current status and market trends, fundamental concepts, working principle of HPP equipment. Also deals with the application of HPP in food processing and discusses the emerging scope for further research in this field.
Cold Plasma - A Novel Method of Food Preservationankit dayal
Cold Plasma Sterilization is an method of food preservation. This technology can help to attain newer height and can explore indefinite scope of food preservation for the benefit of people.
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.
Radio frequency processing and Microwave heating in food processing prakashsp13
radio frequency and microwave heating ; these slides are explain about its principle and working mechanism ,application in food processing and its advantages .
Pulsed electric field (PEF) processing is an emerging non-thermal food preservation technology. PEF technology is established on the utilization of electric fields to remove food-borne pathogens and to subjugate the spoilage microorganisms in foods. This technology is notably acknowledged for its capability to amplify the mean life of food products without the utilization of heat also preserving the quality aspects such as sensory and nutritional attributes, together with enabling the safety of food products
In this ppt focuses on the history, current status and market trends, fundamental concepts, working principle of HPP equipment. Also deals with the application of HPP in food processing and discusses the emerging scope for further research in this field.
Cold Plasma - A Novel Method of Food Preservationankit dayal
Cold Plasma Sterilization is an method of food preservation. This technology can help to attain newer height and can explore indefinite scope of food preservation for the benefit of people.
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.
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.
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
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
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.
Applications of HPP Processing include its use as a “cold pasteurization” method for fruit juices, as a means of sanitizing packaged ready-to-eat meats, and inactivation of spoilage enzymes to enhance the refrigeration shelf-life of avocados and guacamole. HPP food processing can also separate raw shellfish meat from its shell
More Info >> https://www.foodresearchlab.com/insights/high-pressure-processing/
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
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2. HPP – High Pressure
Processing
“Non-thermal” technique
for food preservation
Pressure in the range of 100-
1000 Mpa
Process both liquid and
high-moisture-content solid
foods
Minimal effect on food
chemistry
INTRODUCTION
3. HISTORY OF HPP
1899
1895
2000
1980s
HP used to kill
bacteria
experimentally
Used for food
preservation
Started producing
jams and fruit
products using HPP
Rapid
commercialization
Launch first HPP
fruit juice in UK
2001
Find
HISTORY
6. Le Chatelier’s
principle
Any reaction
phase transition,
accompanied by
a decrease in
volume is
enhanced by
pressure
Constant
temperature, an
increase in
pressure increases
the degrees of
ordering of
molecules
Principle of
microscopic
ordering
Isostatic
principle
State that the HPP
value is volume
independent.
Basic principle of HPP
Some physical and chemical changes result from application of pressure.
Physical compression during pressure treatment results in a volume
reduction and an increase in temperature and energy.
7. High Pressure Equipment( Components)
High-pressure vessel
Pressure-generation system
Temperature control device
Material-handling system
8. High pressure can be created by direct
compression and indirect compression…
Direct compression
Pressurizing a fluid by a piston,
driven at its larger diameter end by
a low pressure pump.
Allows very fast compression
Limitations is piston and the
vessel’s internal surface restrict the
use of this method to small-
diameter laboratory or pilot plant
systems.
9. Indirect compression
Use a high-pressure intensifier to
pump a pressure medium from a
reservoir into a closed high-pressure
vessel until the desired pressure is
reached.
Heating of the pressure
medium
It utilizes expansion of the pressure fluid with increasing
temperature to generate high pressure.
Used when high pressure is applied in combination with
high temperature and requires very accurate temperature
control within the entire internal volume of the pressure
vessel.
10. HPP Operation Systems
There are three HPP operation system in industry.
01
Batch
system
02
Continuous
system
03
Semi
continuous
system
The reduction ratio in
volume is approximately
4% at a pressure of 100
MPa and a 680 MPa
pressure may cause a
15% reduction as well as
compression of the
liquid processed food.
Pressurized them at 100 MPa
or more by means of high-
pressure intensifiers. Due to
high shear forces, frictional
heating, and other flow
phenomena, this method had
been replaced by Semi-
continuous operations.
Controlling valves
designed in which no
cross contamination of
the treated product with
the upcoming untreated
product. The reduction
ratio is similar to that in a
batch process.
11. Effect of HPP on microorganisms :
High pressure can kill microorganisms
by interrupting their cellular function
without use of heat that can damage
taste texture and nutrition of food .
Microorganism Pressure (Mpa)
Yersinia enterocolitica 275
Salmonella typhimurium 350
E-Coli 680
Salmonella enteritidis 450
Listeria monocytogenes 375
13. Food suitable for HPP
&
Products wise application
Phase ,packaging Food items
Low medium moisture, semi
solid – solid ,vacuum packed
Cooked meat products,
chesses, fish, seafood, sauce
High moisture, solid, vacuum
packed
Fruits, jam, high moisture
vegetables
Liquid food in plastic bottle Dairy product, fruit juice,
bioactive beverage
Solid food with air include Bread , cakes
Food with low water contain Spices, dry fruits, powders
14.
15. Effect of HPP
Cooked meat-color
unaffected
Cooked meals- not
affected
Fruits and veg –slight
modification
Fruit juice – little or
no affect
Flavors – mostly
unaffected
Color and Flavors
Protein &Enzyme
Inhibition enzyme
activity
Protein are partially
denature in products.
Pressure affect
hydrophobic bond
and
electrostatics
interaction
Pressure denaturation
is complex , start
denature at 250 Mpa
Food texture
Slight softening
in foods with cell
wall structure.
Fats and lipid
Reversible
crystallization
16. Packaging Requirement For HPP
HPP required airtight package that can
withstand a change in volume
The packaging used for high pressure
treated foods must be able to accommodate
15% reduction in vol. and return to its
original volume.
Plastic film are accepted for high pressure
processing
Vacuum packed product are ideally suited
for high pressure.
17. HPP Regulatory status
USDA has approved HPP as an
intervention method for listeria
contamination pre packed and
ready –to- eat meat products.
U.S food & Drug
Administration has accepted
the commercial use of HPP for
application of low acid food.
18. Advantage Disadvantage
Increase in microbiological safety
and shelf-life by inactivation of
pathogens and spoilage organisms
and also some enzymes;
Not dependent of size & shape of
the food
Maintain natural flavor of food
products
Does not break covalent bond
Reduce amount of thermal energy
needed during conventional
processing
Environmental friendly
low energy consumption
Minimal heat input, thus retaining
fresh-like quality in many foods
High capital cost of equipment
Food enzymes and bacterial
spores are resistant to pressure
and require very high pressure for
their inactivation
Most of pressure processed foods
need low temperature storage and
distribution to retain their sensory
and nutritional qualities .