High pressure processing is an advanced non-thermal food preservation technique that uses high pressure, between 400-600 MPa, to deactivate pathogens and microorganisms at temperatures below 45°C. It was first studied in 1899 to pasteurize milk. High pressure inactivates microbes by inducing changes in cell volume according to Le Chatelier's principle and isostatic rule. Advantages include better retention of quality attributes like flavor, color and nutrients compared to heat. However, it has limitations such as high equipment costs and inability to process large volumes. It is commercially used to preserve products like jams, fruit juices, soups and meats.

1. HIGH PRESSURE
PROCESSING

2. FOOD
PRESERVATION
TECHNOLOGY
(CBE 658)
2

3. “
THE PRESERVATION
OF HEALTH IS
EASIER THAN THE
CURE OF THE
DISEASE
3

4. HIGH PRESSURE PROCESSING
(HPP)
▹ Overview
▹ Background
▹ Principle
▹ Advantages
▹ HPP Restricting Aspect
▹ Commercial Application for food
product
▹ References
4

5. 1.
OVERVIEW
Let’s start with the first set
of slides

6. HPP
Definition
▹An advance food
preservation
technique that
does not required
heat or also
called non-
thermal
technique.
6

7. ▹ Method is done by
using high pressure
to deactivate
pathogens and
vegetative spoilage
microorganisms
rather than using
traditional heating
method to produce
a pasteurization
effect.
METHOD
(Muntean et al., 2016).
To use HPP, the
pressure used is about
400 MPa to 600 MPa
and at temperature
less than 45º C
7

8. 2.
BACKGROUND

9. Studies of the effects of high
pressures on foods date back
over a century. In 1899, Bert Hite
of the Agriculture Research
Station in Morgantown, West
Virginia, USA, designed and
constructed a high-pressure unit
to pasteurize milk and other food
products. (Hite, 1899)
9

10. 3.
PRINCIPLE

11. There are two general
scientific principles of
direct relevance to the use of
high pressures in food
processing.
11
Le Chatelier’s Principle
Isostatic Rule

12. Le Chatelier’s
Principle
▹ Applies to all physical processes and
states that, when a system at
equilibrium is disturbed the system
responds in a way that tends to
minimize the disturbance (Pauling,
1964).This means that HP stimulates
reactions that result in a decrease in
volume but opposes reactions that
involve an increase in volume.
▹ Any phenomenon (e.g. phase
transition, change in molecular
configuration, chemical reaction)
that is accompanied by a decrease in
volume will be enhanced by pressure.
12

13. Isostatic Rule
▹Isostatic Rule states that pressure is
instantaneously and uniformly
transmitted throughout a sample under
pressure, whether the sample is in direct
contact with the pressure medium or
hermetically sealed in a flexible package
that transmits pressure (Olsson, 1995).
▹Pressure is transmitted in a uniform
(isostatic) and quasi instantaneous
manner throughout the sample; the time
necessary for pressure processing is
therefore independent of sample size, in
contrast to thermal processing.
Place your screenshot here 13

14. 4.
ADVANTAGES

15. Advantages, according to
(Penchalaraju & Shireesha, 2013).
One
Microorganism will
inactivate at higher
temperature.
Two
No toxicity present.
Three
Flavor, nutrients and
color of the food will
be preserved.
15
Four
Time for processes
will be reduced.
Five
Higher chances to
eliminate chemical
preservative.
Six
Safe for consumer.

16. 5.
HPP
RESTRICTION
ASPECTS

17. HPP Restricting Aspect, obtain
from (Muntean et al., 2016).
▹ The equipment for this process are
expensive
▹ This process can only be done using batch
processing
▹ There not many packaging option
▹ There are miniscule effect on food
enzyme activity
▹ Pressure resistant microorganism will
survive
17

18. 6.
Commercial
Application for
food product

19. Commercial Application for
food product
▹HP processing can be applied to a
wide range of different foods,
including meat-based products
(cooked and dry ham, etc.), fish,
pre-cooked dishes and fruit,
vegetables and juices.
▹The main applications today are in
the production of jams, fruit juice,
soups, oysters and, more recently,
processed meats such as hams.
19

20. 20
Table below lists commercial food products available
which are processed by high pressure. The product range
is increasing and spreading from its origins in Japan,
followed by the USA and now Europe.

21. 7.
REFERENCES

22. REFERENCES
▹ Hite, B. . (1899). The effect of pressure in the preservation of milk.
West Virginia Agricultural Experimental Station Bulletin, 58.
http://doi.org/10.1007/978-1-4939-3584-0_25
▹ Leadley, C., Williams, A., & Jones, L. (2003). New technologies in
food preservation: an introduction. Key Topics in Food Science and
Technology, 8.
▹ Muntean, M.-V., Marian, O., Barbieru, V., Cătunescu, G. M., Ranta, O.,
Drocas, I., & Terhes, S. (2016). High Pressure Processing in Food
Industry – Characteristics and Applications. Agriculture and
Agricultural Science Procedia, 10, 377–383.
http://doi.org/10.1016/j.aaspro.2016.09.077
▹ Penchalaraju, M., & Shireesha, B. (2013). Preservation of Foods By
High-Pressure Processing-A Review. Indian Journal of Scientific
Research and Technology.
22

23. THANKS!
PREPARED BY EH2207D:
▹MOHAMAD IMAN BENJI BIN JASNI
(2015263608)
▹MOHAMMAD NABIL BIN NAGOR
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(2015259464)
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