High-pressure processing (HPP) is a non-thermal food preservation technique that uses high pressure (400-600 MPa) to inactivate pathogens and spoilage microorganisms while minimally affecting food quality. HPP works by applying pressure that disrupts microbial cell membranes and proteins. It has applications for cold pasteurization of juices, packaged meats, and extending the shelf life of foods like avocado. HPP equipment consists of a pressure vessel, generation system, temperature control, and material handling system.

2. Novel Technologies Report - #01
Date: 12th August, 2022
Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
HIGH PRESSURE
PROCESSING

3. DEFINITION
Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
• High-pressure processing (HPP) is a “non thermal” food preservation technique that
inactivates harmful pathogens and vegetative spoilage microorganisms by using pressure
rather than heat to effect pasteurization. HPP utilizes intense pressure (about 400–600 MPa)
at chilled or mild process temperatures (<45°C), allowing most foods to be preserved with
minimal effects on taste, texture, appearance, or nutritional value.
• High-pressure processing is also referred to as high-hydrostatic-pressure processing (HHP) or
ultra-high-pressure processing (UHP).

4. APPLICATION
Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
• Applications of HPP include its use as a “cold pasteurization” method for fruit juices, a means of sanitizing
packaged ready-to-eat meats, and inactivation of spoilage enzymes to enhance refrigeration shelf-life of
avocados and guacamole. High pressure can also separate raw shellfish meat from its shell.

5. Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
PRINCIPLE
• The Le Chatelier’s principle states that ‘if a change in conditions is applied on a system in equilibrium,
then the system will try to counteract that change and restore the equilibrium’.The Isostatic principle
states that the HPP is volume-independent; therefore, pressure is transmitted instantaneously and
uniformly throughout a sample, and pressure is gradients do not exist, so that the size and geometry of
the product is irrelevant. Typically, HPP of food is carried out at 300–600 Mega Pascals (MPa) at the room
temperature for 2–30 min.

6. MECHANISM OF INACTIVATION OF
MICROORGANISMS
Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
• A major function of high-pressure processing of food is destruction of microorganisms.
Microbial cell destruction can be attributed to the following detrimental changes that take
place when pressure is applied
• Irreversible structural changes of the membrane proteins and other macromolecules leading to
cell membranes destruction
• Disruption of homogeneity of the intermediate layer between the cell wall and the cytoplasmic
membrane
• Inactivation of membrane ATPase

7. Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
EQUIPMENT
Typically, the HPP equipment has the following necessary components
• a pressure vessel and its closure
• a pressure generation system
• a temperature control device
• a material handling system
Most pressure vessels for HPP applications are made from a high tensile steel alloy and called
‘monoblocs’ (forged from a single piece of material), able to withstand pressures of 400–600 MPa.
For higher pressures, several designs and configurations like “pre-stressed multi-layer or wire-wound
vessels” are used

8. Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com
HOW HPP WORKS

9. THANK YOU
M1. 20%
Pepgra Healthcare © 2022 | www.foodresearchlab.com | Info@foodresearchlab.com