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.
2. WHY HPP
•Non thermal pasteurization
• Since 19th century and most prominent from 2000.
•Not only inactivation of micro organisms but also
value addition.
•Retension of natural colour ,flavour and texture
without no loss of vitamins and minerals.
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4. INTRODUCTION
• 1895 –killing bacteria
• Kimura Ketal :450Pa or more improve milk quality
• HPP=HPT=UHP
• 100-800Mpa for second to minutes
• Little effect on covalent bonds
• 21st century used to separate shell from shell fishes
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5. HPP PRINCIPLES
• Simply it’s a method of preserving and sterilization of food.
• Processing done at high pressure inactivation of
microbes and enzymes.
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Equlibrium condition
Decrease in volume
Increase in pressure
6. Cntd……
1. Le-Chatelier principle
Relationship between pressure
and volume
2. Iso static principle
• Compression in uniform
pressure
• Mass & time dependence
• Moisture content
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7. TECHNIQUES AND
EQUIPMENT
• Similar to conventional batch heat processing
• It requires:
1. Pressure vessel
2. Pressure generating valve
3. Pressure medium: soluble oil (bottom)
• Iso static process
• Pressure : (300-700Mpa) for 15 min 10,000 fold reduction in
food poisoning bacteria
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11. HPP PACKAGING REQUIRES
• For best pressure transmission within the product:
1. No gas inclusions
2. No head space in the packages
3. Increased moisture content
• Suitability of packaging material
1. Flexible materials
2. Vacuum packed
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12. Ctnd………..
• Packaging materials: Stomacher bags ,sterile tubes,
polyester tubes, pouches ,flexible systems.
• They should have the ability to prevent deterioration
• Small head space
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13. EFFECT ON MICRO ORGANISMS
• Pressure of 400-600Mpa for 2 min can reduce 4 log units or greater
• Also inactivates enzymes
• Small change in organo-leptic property of food
• Gram positive organisms are higher resistant than gram negative
organisms
• HPP kill organism by interrupting cellular function
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14. Cntd….
• Effectiveness depends on:
• 1.Pressure applied
• 2.Holding time
• 3.Temperature
• 4. Type of food matrix
• 5.Target organism
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15. MICROBIAL INACTIVATION
• Its by increasing permeability of cell membrane
• Inhibition of enzymes vital for bacterial survival and
reproduction of bacterial cells
• Also dependent on organism
• Water activity and pH
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18. FRUITS AND VEGETABLE INDUSTRY
• Does not depreciate the nutritional & sensory characteristics
• Maintains shelf life
• Potassium leaching is reduced 20%
• Ascorbic acid retained 90%
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19. MEAT & FISH INDUSTRY
• Inactivation of micro organisms
• Pressure range:200-400Mpa
• Total inhibition @400-500Mpa
• Pseudomonas species not by HPP ,HPP plus other technology
needed
• Meat dis-colouration at HPP : whitening effect by globin
denaturation , heam displacement or release or oxidation
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20. DAIRY & EGG INDUSTRY
• Pressure applied before homogenization
• Inverse relation ship between emulsifying efficiency and applied
pressure and time
• Improved microbial quality without modifying lactoperoxidase
activity
• Beta lactalbumin and BSA pressure resistant (400Mpa+60min)
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21. ADVANTAGES
• Characteristics of fresh product are retained, sensorial and
nutritional properties
• Destroys pathogens
• Extends product shelf life
• Reduces drastically the overall microbiological spoiling flora .
• Reduce the need of food preservatives
• Able to shunk molluscs or extract crustacean meat without
boiling
• Only needs water (which is recycled) and electricity.
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22. LIMITATIONS
• Capital cost for commercial scale
• Substantial economic losses
• Complex machinery is needed.
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24. HPP FOR SAFETY
• Paper was presented at the International Review Conference on
Biotechnology,
• Vienna, Austria, November 2004.
• M.FonbergBroczek,B.Windyga,J.Szczawiński,M.Szczawińska,D.Pie
trzak and G.Prestamo
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CASE STUDY:1
25. • Aim:
1. Inactivation of L.monocytogens, A.hydeophilae, E.hirae
in artifically contaminated ham, cheese, and fruit
juices all containing 10‸6 microbes/gram.
2. Influence of HPP treatment on microbial quality & shelf
life prolongation of pork ham & loin
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26. • Materials Required:
• Different stains of L.monocytogens, A.hydeophilae, E.hirae
• Sample preparation:
• L.monocytogens: contaminated the apple and pork ham
• A.hydeophilae, E.hirae: contaminated ripened hard cheese
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27. RESULTS AND DISCUSSIONS
• L.monocytogens –
• causative organism of listeriosis
• Dairy products, raw meat, cheese
• A.hydrophila –
• Rapid growth @5⁰C
• Lack of thermal treatment(or inadequate cooling)
• Prolonged storage under refrigeration
• Ready to eat foods
• E.hirae-
• Indicator of GMP
• Growth range :7-45⁰C(thermo vegetative bacteria)
• Salt tolerant
• Excessive growth in increased content of histamine and thyramine
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29. Cntd…………
• Number of bacteria decreased proportionally with
pressure and time
• E.hirae is more resistant than L.monocytogens and
A.hydrophila.
• A.hydrphila is more sensitive to HPP
• E.hirae 6 log reduction
• Samples are investigated :
• Decreased bacterial count
• HPP increased shelflife
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32. CASE STUDY 2:
A predictive modelling study for using high
hydrostatic pressure, a food
processing technology, for protein extraction
Done by : Ergin Murat ALTUNER
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33. • HPP 100-800Mpa or 1000Mpa is used.
• Cold isostatic
• Super high pressure
• Also used for extraction of active ingredients bio materials
• Solubility increases on increasing pressure and increasing
solvent
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34. AIM
• Fit a response model to one response , extracted protein
concentration by using HPP , as function of two particular
controllable factors of extension procedure.
• Procedure:
• Solvents: PBS , Tris HCl,TCA-acetone
• Factors used: Pressure and extraction solvent
• Pressure:100MPa-300Mpa centre pressure 200MPa
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35. PREDICTIVE ANALYSIS
• According to the analysis, protein concentration response
can be defined by the equation given below:
• U= 0.008442>Pressure@ 0.85425>Extraction Solvent@
34.29753
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37. SUMMARY
• HPP is a promising technique
• Only predictable changes in proteins , complex carbohydrates
• Pressure , time & temperature : parameters
• Time is mainly seconds
• More dependent up on food to be processed
• Packaging material also have a role
• After processing product should be vacuum packed
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38. REFERENCES
1. Lopez FR, Carrascosa AV, Olano A (1996) The effect of high pressure
whey protein denaturation and cheese making properties of raw milk. J Dairy
Sci 79: 929-936.
2. Lopez FR, Carrascosa AV, Olano A (1996) The effect of high pressure
whey protein denaturation and cheese making properties of raw milk. J Dairy
Sci 79: 929-936.
3. Tauscher BK (1999) High pressure and chemical reactions effects on
nutrients and pigments. Emerging food Sci Tech Tempere Finland 58: 22-24.
4. Cheftel JC (1995) Review: High pressure microbial inactivation and food
preservation. Food SciTechnolInt 1: 75-90.
5.Erkmen O, Karatas S (1997) Effects of high hydrostatics pressure on
Staphylococcus aureusin milk. J Food Eng 33: 257-262.
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Total inhibition @400-800 Mpa
Commercially viable tool for food manufacturers
Protects bioactive molecules
Total PPO inhibition at 20
Little effect on covalent bonds
No much chemical transformation in roomtemperature so no loss of fresh taste
Interesting effects
Method of preserving and sterilising food,in which a product is processed under very high pressure leading to the inactivation of microbes and enzymes
400mpa/58000psi
pascalization
If a food product contains moisture, pressure willnot damage the product at the macroscopic levels as long as the pressure is applied