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

1. Non thermal processing of
foods
Dr. Princess Monica P S
AMET University

2. Why non thermal?
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▰ Loss of volatile compounds, nutrients, and flavor.
▰ To increase the production rate and profit.
▰ Better quality, acceptance, and for its shelf life.
▰ Mostly employed to the liquid packed foods when compared to solid foods.
▰ For bulk quantities of foods -mainly used in the large scale production.
▰ The cost – high.
▰ After minimizing the investment costs of non-thermal processing methods- in small scale industries.

3. High Pressure Processing
▰ “High Hydrostatic Pressure” or “Ultra High Pressure” processing.
▰ High pressure processing (HPP) - microbiologically safe food products while
avoiding undesirable changes in the sensory, physicochemical, and nutritional
properties of foods.
▰ HPP- inactivation of certain microorganisms and enzymes in the food.
▰ Pressure in the range of 100 – 1000 Mpa at short periods of time (5-20
minutes).
▰ First commercialized in Japan in the early 1990s for pasteurization of acid
foods for chilled storage.
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4. Principle of HPP
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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.

5. Principle of microbial inactivation by HPP
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Isostatic principle:
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 dependent.

6. Effect of pressure on micro organism
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By interrupting their cellular function, cell membranes and denatures some intracellular proteins leading to cell
death.
Bacterial spores >Gram positive > Gram negative > Moulds, Yeast (pressure resistant)

7. Industrial high pressure system
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 High pressure vessel
 Closure
 High pressure intensifier pump
 Pressure generation system
 Temperature control devices
 Material handling system
 Compressing medium like water, glycol solutions, silicone oil, sodium benzoate
solutions, ethanol solutions, inert gases

8. Typical HPP process
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Food products packaged in a high-
barrier, flexible
pouch or a plastic container is loaded
into high pressure chamber
Product loading
vessel is sealed and the vessel is
filled with a pressure transmitting fluid
(normally water)
Sealing the vessel
The packages of food, surrounded
by the pressure-transmitting fluid,
are subjected to the same pressure
as exists in the vessel itself.
Pressurization
Holding the product for the
desired time at the target
pressure,
Holding
Decompression after
Approximately 5–6
compression cycles/ hr
Decompression

9. Typical HPP treatment in food
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10. Industrial HPP systems
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▰ Horizontal HPP systems
▰ Vertical systems

11. Packaging material
Plastic-Laminated Materials
▰ Nylon/Coextruded Ethyl Vinyl Alcohol (EVOH)
▰ Nylon/pp
▰ Nylon/ Aluminum Oxide (ALOx) /CPP
▰ PET/PE
▰ Aluminum foil-Laminated Pouches
▰ PET/AI/PP
▰ Nylon/AI/PP
▰ Deposited coatings of Silicon Oxide (SIOx)
▰ Blenders of polymers
▰ Nano composite materials 11

12. Suitable food and Unsuitable food
▰ Low-medium moisture, semi-solid/solid
foods, vacuum packaged:
Dry-cured or cooked meat products, Cheese,
Fish, seafood, marinated products, Ready to eat
meals, sauces.
▰ High moisture, solid foods, vacuum
packaged:
Fruits, marmalades/jams ,Vegetables
▰ High moisture, liquid foods in plastic
bottle/flexible packaging: Dairy products
, Fruit juices , Bioactive beverages
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▰ Solid foods with air included :
Bread and cakes, Mousse
▰ Packaged foods in completely rigid
packaging
Glass packaging, Canned foods
▰ Foods with a very low water content
Spices, Dry fruits, Powders
Unsuitable food
Suitable food

13. Application
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Sliced ham, turkey or
chicken cuts, ready-to-eat
products, whole pieces of
cured ham, these are only
some examples of
products.
Easy shell opening of
molluscs, easy meat
extraction of crustacean
products and helps in
increasing the yield upto
45%.
 Puree, coulis, sauces, juices,
smoothies, chunks, slices,
ready to-eat products,
 Preservative-free guacamole
(avocado puree with spices)
because the process
maintains avocado flavor,
texture, green color without
sacrificing food safety or
shelf life (upto 6 weeks
under chilled conditions).
 Increased shelf-life (3 to 10 times
longer than the same product without
HPP stored at same temperature).
 Product Freshness.
 No impact on sensory, nutritional, or
functional properties.
 Effective elimination of spoilage and
pathogenic microorganisms.
 Well on acidic dairy products such as
yogurt because most pressure tolerant
spores are unable to survive in
environments with low pH levels.
 Effective on both solid and liquid dairy
products.

14. Uses
▰ Increased product shelf life: even for food which is sensitive to heat
▰ Low-temperature preservation method: no loss in product quality compared to heat
pasteurization.
▰ Enhanced food safety: due to inactivation of spoilage organisms and relevant food borne
pathogens
▰ Processing in final consumer packaging is possible, free preservation of food by using only
pressure
▰ Production of “natural”, safe, value-added food with a superior quality
▰ Waste-free and environmentally friendly, sustainable technology: only water and electricity are
needed
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15. New Trends
▰ HPP is the best option to preserve and
respect the functionality of thermosensitive
bioactive components present in colostrum
such as immunoglobulins, lactoferrin and
growth factors.
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16. Conclusion
▰ Consumers: HPP is a consumer acceptable, environmental friendly, scientifically recognized
method to achieve higher quality in certain foods
▰ Processing: Pressure transmission is instantaneous, uniform, short processing times, assured safety
in whole pack, suitable for solids and liquids
▰ Quality: Retains flavor and nutrition
▰ Environmentally: Safe and no process by-products, no emissions
▰ Packaging: Package design, geometry and format should be tailored for HPP, Packaging films and
laminate structure generally survive HPP well, but MAP and HPP at high temperature can cause
delamination and defects.
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17. Commercial Products
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18. References
▰ Gould, G. W. (2012). New methods of food preservation.
Springer Science & Business Media.
▰ Patterson, M. F., Linton, M., & Doona, C. J. (2007).
Introduction to high pressure processing of foods. High
pressure processing of foods, 1, 1-14.
▰ Balasubramaniam, V. M., Barbosa-Cánovas, G. V., &
Lelieveld, H. L. (2016). High pressure processing of food.
Food Engineering Series.
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19. Thank you
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