![How High-Pressure Processing Works
High Pressure Processing (HPP) is a cold pasteurization technique by which food products, already
sealed in final packaging, are introduced into a vessel and placed under a high level of isostatic
pressure (43,500-87,000psi) transmitted homogenously by water. This method of food pasteurization
is used to decrease the microbial load in pre-packaged food products though the use of pressure
rather than the traditional methods of heat or chemicals. The steps involved with conveying, holding
in the vessel, and packing off the food products in HPP can be seen in Figure 1.
Conveyor
Incoming Product. As the food
product is conveyed the
system, it enters the holding
tank.
Holding in Vessel
Holding Tank. This component
starts the process of HPP by
holding the food products, so
they can enter the rest of the
system in a batch formation.
This is kept cool to keep the
food products at a safe temperature.
Low Pressure Transfer. This step
moves the batch-ready products into the isolators to begin the pressurization. This
component is also kept at refrigeration temperatures so the product stays at a safe
temperature.
High Pressure Pump. This component creates pressure for the isolators. They may apply
pressure constantly or intermittently to the water in the isolators.
Isolators. Also referred to as the vessel, these are the compartments in which the pressurized
water resides and forces pressure on the food items themselves. All food items that go
through the HPP system are placed in packaging that is waterproof and flexible so the food
within the products are protected from contamination.
Surge Tank. This tank regulates the pressure within the system and helps to decompress the
food products before they are transferred to the final steps of the HPP
Figure 1. Elamin, W. (2015, October11).Semi-continuous high-pressure processing system
[Digital image]. Web.
Conveyor
Packing Off
Holding
in Vessel](https://image.slidesharecdn.com/project2deliverable3-180430054219/85/Technical-Description-1-320.jpg)
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Technical Description
- 1. How High-Pressure Processing Works High Pressure Processing (HPP) is a cold pasteurization technique by which food products, already sealed in final packaging, are introduced into a vessel and placed under a high level of isostatic pressure (43,500-87,000psi) transmitted homogenously by water. This method of food pasteurization is used to decrease the microbial load in pre-packaged food products though the use of pressure rather than the traditional methods of heat or chemicals. The steps involved with conveying, holding in the vessel, and packing off the food products in HPP can be seen in Figure 1. Conveyor Incoming Product. As the food product is conveyed the system, it enters the holding tank. Holding in Vessel Holding Tank. This component starts the process of HPP by holding the food products, so they can enter the rest of the system in a batch formation. This is kept cool to keep the food products at a safe temperature. Low Pressure Transfer. This step moves the batch-ready products into the isolators to begin the pressurization. This component is also kept at refrigeration temperatures so the product stays at a safe temperature. High Pressure Pump. This component creates pressure for the isolators. They may apply pressure constantly or intermittently to the water in the isolators. Isolators. Also referred to as the vessel, these are the compartments in which the pressurized water resides and forces pressure on the food items themselves. All food items that go through the HPP system are placed in packaging that is waterproof and flexible so the food within the products are protected from contamination. Surge Tank. This tank regulates the pressure within the system and helps to decompress the food products before they are transferred to the final steps of the HPP Figure 1. Elamin, W. (2015, October11).Semi-continuous high-pressure processing system [Digital image]. Web. Conveyor Packing Off Holding in Vessel
- 2. Packing Off Filling Station. This is where the food products become packaged in secondary and tertiary packaging for when they are shipped out of the processing facility. Packaged Product. The products leave the HPP system pasteurized and completely packaged. They will be stored at refrigeration temperatures since HPP pasteurization does not sterilize the products. The microbial pathogens are now completely deactivated, and the products still retain most of their nutritional and sensory qualities.