Food Processing

High Pressure Processing Food Equipments

School of Food sciences

Food science and Engineering

Year 2012

Tesfabirhan Weldegabir Redie

Instructor: Professor Dong Quan

Grade________

2012/03/04
Abstract

In the last two decades, many new food processing technologies were developed as

promising alternatives increasing food safety and extending shelf life while yielding

products of quality, clearly superior to those obtained by conventional treatments. High

pressure technology is novel non-thermal food processing technology, whereby foods are

subjected to high hydrostatic pressure, generally in the range of 100-600 MPa at around

room temperature. Although the effect of high pressure on food has been known for about

100 years, the technology has remained within the R&D environment until recent times.

With the first introduction of this technology in Japan and the emergence of production-

sized HPP equipment in USA HPP products were, and are today, produced on small

machines at a premium price to satisfy that particular market needs. There are a number

of leading companies producing HPP equipments worldwide such as Avure, NC

Hyperbaric, Uhde Hockdrucktechnik etc. these companies produce different types and

sizes of HPP to the market. In general, these types are classified as either batch type or

continuous types of HPP installed either vertically or horizontally. The design principle of

these equipments generally relies on applying ultra-high pressure to the vessel where the

food is placed without affecting the quality of final products. HPP technology maintains

quality and increased shelf life of the food processed.

In this review paper, history of HPP equipment, leading manufacturing companies, types

of HPP, design principle and economic and quality concepts of HPP equipments will be

explored.

Key words: HPP equipments, food safety, design principle

Contents

Abstract

High Pressure Processing Food Equipments ........................................................................................ 1

1.Introduction ..................................................................................................................................... 1

2. HPP Equipment Developments ...................................................................................................... 2

2.1 History of HPP Equipment Developments ............................................................................. 2

2.2 Leading HPPE manufacturers ................................................................................................. 5

2.3 Types of HPP equipments ....................................................................................................... 6

2.3.2 Based on Processing Systems .............................................................................................. 7

2.3.3 Based on the Energy Recover Systems ................................................................................ 9

2.3.4 Based on Vessel Arrangement system ............................................................................... 10

3. Principles and Design of high pressure processing (HPP) equipments....................................... 10

3.1 Principles of HPP .................................................................................................................. 10

3.2 Design of HPP....................................................................................................................... 12

4. Operation of HPP ........................................................................................................................ 14

5. Economics of HPP ...................................................................................................................... 15

6. Application of HPP in food industry ........................................................................................... 16

7. Quality concept in HPP foods ..................................................................................................... 20

8. Conclusion................................................................................................................................... 22

References

Table of Contents
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High Pressure Processing Food Equipments

1. Introduction

More than ever, consumers are demanding natural ready-to-eat (RTE) food products: A food
that has fresh, just and without preservatives prepared characteristics, clean-label, safe and
nutritious, free from additives, taste good, and, with longer shelf life. It is not an easy task to
meet all these modern consumer food requirements. Even though, there are a number of
possible scientific solutions, such as generic modifications and gamma radiation, consumer
resistance has grown simultaneously because of safety and quality concerns. A technology
that might have a potential to fulfill both consumer and scientific requirements is therefore a
long time quest.

One possible solution is application of high pressure to kill many of the microorganisms
found in foods, even at room temperature, without degrading vitamins, flavor and color
molecules in the process (Polydera et al., 2005). In recent years, technological advances in
processing have resulted in the development of novel techniques such as high pressure
processing (HPP). This non-thermal processing method provides several advantages over
traditional thermal processing (TP). High pressure processing inactivates pathogens, inhibits
degradative enzymes, and prevents the degradation of antioxidants ( Balasubramaniam et. al.,
2008). Unlike TP, the moderate temperatures used in HPP maintain the texture, flavors,
nutrients, and other sensory quality attributes of the product (Balasubramaniam, Farkas, &
Turek, 2008; Sanchez-Moreno, De Ancos, Plaza, Elez-Martínez, & Pilar Cano, 2010). HPP
uses pressures up to 1000 MPa to. The rapid and world-wide commercial implementation of
HPP technology responds to a strong demand for fresh or minimally processed products from
consumers seeking high quality foods and superior eating pleasure experiences (Torres, 2008).

High Pressure Processing (HPP) is an emerging food treatment that makes food safer and

extends its shelf life, while allowing the food to retain many of its original qualities and

healthy attributes. HPP also tackles specific product quality and productivity issues without

the use of flavor-altering additives or methods. It meets consumer demand for freshness

without the negativity often associated with other methods such as irradiation.

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Although the effect of high pressure on food has been known for about 100 years, the

technology has remained within the R&D environment until recent times. Early R&D

pressure vessels were generally regarded as unreliable, costly and had a very small usable

vessel volume. Hence the prospect of “scaling-up” the R&D design to a full production

system was commercially difficult. A situation had to develop where a need was created that

could not be fully satisfied by the existing technology. This occurred on a small scale in

Japan with the desire to produce delicate, fresh quality, long shelf life fruit-based products for

a niche market. And the emergence of production-sized HPP equipment for food occurred

more or less simultaneously in the USA and Europe in the mid-1990s (Hugas et al., 2002).

The HPP products were, and are today, produced on small machines at a premium price to

satisfy that particular market needs.

Research and development of high pressure technology has been making rapid progress in

food industry, aiming for its commercialization. Examples of commercial products

pasteurized by HPP include juices and other beverages, avocado puree, oysters, shrimps,

lobsters, packed cooked rice, and many other processed meat products. As a result high-

pressure processed foods are becoming more and more familiar to our life in response to

various needs of customers

2. HPP Equipment Developments

2.1 History of HPP Equipment Developments

The history of HPP as a twenty-first-century food processing technology has actually evolved

over many centuries, largely from many years of military research aimed at improving the

effectiveness of guns and cannons. The out-come of this work, dedicated to improving

armaments, led to more widespread availability of high pressure equipments that could be

adopted for a diverse variety of uses (Margaret et al., 2007). Here is a list of important dates

in the development of HPP equipments

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1898-1914: Professor Burt Heit at the West Virginia Agricultural Experiment Station studies

the effect of hydrostatic pressures over 100,000 psi (700 MPa) on the inactivation of

microbes in fruits, vegetables, and milk. Professor Heit's work was published in the West

Virginia Agricultural Experiment Station Bulletin and did not attract wide recognition. He

found that pressure could inactivate vegetative microbes but would not inactivate spores.

Acid products such as fruits could be preserved with pressure while low acid products such as

milk and vegetables spoiled.

1982-1988: Professors Farkas, Hoover and Knorr at the University of Delaware attempt to

repeat Professor Heit's work using a cold isostatic press donated by Autoclave Engineers.

Pressures of 50,000 psi were shown to inactivate a wide range of pathogenic and food

spoilage microbes. In this time period workers in Japan also undertake studies on the

preservation of food by high pressure. Work continued independently in the US and Japan

until similar papers were presented at a food processing meeting in Cologne, Germany in

1988. Information is exchanged between workers in Japan and the United States.

1988-1993: The Japanese food industry forms a research consortium to commercialize high

pressure food preservation. The first products are marketed in Japan using pressures of

60,000 psi and modified isostatic presses. Acid products including jams, salad dressings and

yogurt are marketed.

1993-1995: The US Army initiates a study of food preservation by high pressure to obtain

better quality rations. A joint contract is signed with Professor Hoover at the University of

Delaware to study the effect of pressure on microbes in food with Professor Farkas at Oregon

State University to demonstrate the pressure preservation of four food products.

Work over the next two years results in the successful preservation of spaghetti with meat

sauce, Spanish rice, yogurt with peaches and a fruit mix. Samples are shown to be

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microbiologically stable for up to 120 days at room temperature. Sensory tests show quality

is best if products are refrigerated.

Professor Knorr leaft the University of Delaware and establishes a high pressure food

preservation research program at the Technical University of Berlin.

A University-Industry Consortium, to develop the use of high pressure in food preservation,

is formed at Oregon State University with 12 industry members representing food processors,

packaging, and equipment manufactures.

1995-Present: The US Army continues the development of pressure preserved foods with a

two year contract with Oregon State University (OSU) to deliver two additional liquid food

and four solid food products. The contract calls for the construction of a pilot plant

manufacturing facility for the production of pressure preserved foods at the Department of

Food Science and Technology (FST) at Oregon State University. Several hundred pounds of

pressure stabilized products must be produced and shipped to the US Army RDT&E Center

at Natick, MA.

Avomex, Inc. is formed to pressure treat avocado puree (guacamole) to extend its refrigerated

shelf life for food service use. The product is an instant success and Avomex purchases three

high pressure machines to meet orders.

In March of 1997 the first 200 8oz packages of raspberry flavored yogurt drink and lemon

pudding are pressure preserved at Avomex for shipment to the US Army Natick Labs for

storage and taste testing by troops.

Oregon State University must acquire a commercial production unit for work to continue.

The US Army contract has provided funds for a design study leading to a new generation of

isostatic presses for food preservation work. This design study was started in 1997.

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Additionally a pilot plant continuous system for liquid foods is being developed by Flow

International Co. with the help of Army funds. The prototype system was placed in the FST

pilot plant for industry testing in the spring of 1998. Flow started production of commercial

semi-continuous equipment for liquid foods in September 1998.

ERI pioneers the development of a high pressure system using a tilting pressure vessel to

allow rapid loading and unloading of products. The high cycle rate per hour and compatibility

for operating on the food processing plant floor brings high pressure processing of foods to a

new level of efficiency and lower costs.

2.2 Leading HPPE manufacturers

1. Alstom (www.alstom.com): Design and prototyping of a high pressure intensifier

incorporating shear seal technology.

2. Avure Technologies Incorporated (www.avure.com): Manufactures both batch

presses and continuous systems. Their website offers extensive information about the

technology and commercial applications.

3. Elmhurst Research, Inc (www.elmhurstresearch.com): Designs and manufactures

ultra high pressure vessels for general and food processing uses.

4. Energy Service Co. Distributes high pressure processing equipment. Contact Andrew

Freeman for more information on their high pressure processing products (1010

Vermont Avenue, N.W., Suite 706, Washington, D.C. 20005.

5. Engineered Pressure Systems Inc (www.epsi-highpressure.com): Supplies laboratory

and industrial scale high pressure processing equipment.

6. Kobelco (www.Kobelco.co.jp/index.html): Offers a whole range of laboratory and

industrial high pressure processing equipment.

7. Mitsubishi Heavy Industries (www.mhi.co.jp/e_hg/e_koatsu/04.html): Manufactures

high pressure food processing test systems.

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8. NC Hyperbaric (www.nchyperbaric.com): European leader in manufacture of HPP

equipment.

9. Resato (www.resato.com): Specializes in the design and manufacture of high pressure

components, high pressure test equipment, and complete high pressure systems.

10. Stansted Fluid Power (www.sfp-4-hp.demon.co.uk/): Manufactures a full range of

advanced, high performance laboratory & pilot plant instruments for research &

development applications in high pressure food processing & bioscience.

11. Stork Food and Dairy Systems (www.fds.storkgroup.com): Food and dairy systems

for dairy, juice and food processing.

12. Uhde Hockdrucktechnik(www.uhde-hpt.com) Offers high pressure processing

equipment for treating food, pharmaceuticals and cosmetics.

2.3 Types of HPP equipments

A typical modern high pressure system consists of a pressure vessel and a pressure-
generating device. Food packages are loaded into the vessel and the top is closed. The
pressure medium, usually water, is pumped into the vessel from the bottom. Once the desired
pressure is reached, the pumping is stopped, valves are closed, and the pressure can be
maintained without further need for energy input (Margaret et al. 2007).

Though traditionally a batch process and pressure vessels are used for commercial food
production with capacities of 35-680 L, HPP are generally classified based on the pressure
application system, the processing line system, energy recovery system, and the vessel
arrangement systems.

2.3.1 HPP based on the Pressure Application

Piston direct pressurization type: The pressure medium is compressed directly by inserting a
piston into the pressure vessel. This pressurization method is applied to the units with
pressure higher than 500 MPa.

External Pressurization Type: Pressure is increased by pumping the pressure medium into
the higher-pressure vessel with a high pressure pump. This method is applied to the units with
500 MPa or less pressure.

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Fig. 1 Pressure Application systems

2.3.2 Based on Processing Systems

Batch Processing Systems: For Batch processing, packaged food is loaded into the pressure
vessel, the vessel is sealed, and process water is pumped into the vessel to displace any air.
When the vessel is full, the pressure relief is closed, and water is pumped into the vessel until
the process pressure is reached. The rate of compression is directly proportional to the
horsepower of the low pressure pump dividing the intensifier. When the process time is
completed, the pressure relief valve is opened and the water used for compression is allowed
to expand and return to atmospheric pressure. Finally, the vessel is opened and the packaged
food is removed and is ready for shipment.

There are two types of batch processing systems

Free Piston Type: The pressure vessel is divided into two sections by a free piston: one filled
with a liquid food, and the other filled with a pressure medium. When the pressure medium
section is pressurized by the high pressure pump, the piston is pushed down to apply the
pressure to the liquid food. Abrasion of packing can be significantly reduced since there is
almost no pressure difference between the two sections.

Flexible Wall Type: The pressure vessel is divided into two sections by a flexible wall: the
inner section filled with a liquid food and the outer section filled with a pressure medium.
When the pressure medium is pressurized by a to high pressure pump, the flexible wall is
pushed inwards to apply the pressure to the liquid food. In this case, abrasion powder is
hardly mixed in the processed food because it has no sliding seal.

Continuous Processing Systems: High pressure processing requires continuous batch

operation with multiple vessels in parallel. Each vessel is automatically operated ‘out of

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phase’ with the others so as to give an effective ‘continuous’ output of treated food. Each

isolator typically comprises a 25-1 pressure vessel incorporating a floating piston and a valve

block. The figure below shows how to carry out the batch operation and continuous operation

systems. In the continuous operation system, three high-pressure vessels are arranged in

parallel for one set of intensifier and continuously processed by staggering the processing

steps of each vessel.

Figure 4. Batch Processing System

Figure 5. Continuous processing System

Semi Continuous Systems: The semi-continuous systems are used to treat unpackaged
liquids. It uses two or more pressure vessels, each containing a free-floating piston that
allows each vessel to be divided into two chambers. The liquid food is pumped into the first
chamber; the fill valve is then closed and the pressure-transmitting fluid is pumped into the
second chamber of the vessel on the opposite side of the floating piston. Pressure applied to
the fluid will result in compression of the liquid food in the other chamber. After an
appropriate process hold time, the product discharge valve is opened and a low-pressure
pump injects pressure-transmitting fluid into the second chamber, which pushes on the piston
and expels the contents of the product chamber through the discharge valve. The treated

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liquid is discharged from the pressure vessel to a sterile hold tank through a sterile discharge
port. The treated liquid food can then be filled aseptically into pre-sterilized containers
(Balasubramaniam et al., 2008)

2.3.3 Based on the Energy Recover Systems

A high pressure medium discharged from a pressure vessel in its decompression stage is

reused for pressurizing the other pressure vessel, which leads to energy saving, reduction of

the cycle time and equipment costs. This system includes production equipment combining

two 130-liter pressure vessels under a pressure of 400 MPa and one set of intensifier. So, it

can reduce the pressurization time in half compared with an ordinary system and requires

only 4 minutes for a cycle time.

Figure 6. Energy Recovery systems (a) Independent and alternate operation (b) Successive and Alternate Operation)

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2.3.4 Based on Vessel Arrangement system

High pressure vessels may operate in a vertical, horizontal, or tilting mode. The pressure
vessel can be built with two or more concentric cylinders. The cylinders should be made of
stainless steel to avoid corrosion.

Figure : Avure Horizontal High Pressure System

(Source: http://www.avure.com/food/products/default.asp) Figure 2.4: Avure Vertical
High Pressure Processing

3. Principles and Design of high pressure processing (HPP) equipments

3.1 Principles of HPP

HPP basically has three variable components depending on what is being processed: pressure,

holding time, and temperature. According to Le Chatelier’s principle, physical compression

during pressure treatment results in a volume reduction and an increase in temperature and

energy. In predicting the effect of HPP on foods, it is necessary to consider the net combined

pressure temperature effect of the process. The isostatic pressure during high pressure

processing is applied simultaneously and uniformly in all directions without adverse effect to

the end product and this characteristic gives HPP a novel technology.

High pressure processing consists of applying ultra high water pressure to a packaged food.

Prior to pressurization, the packaged food is loaded into a type of basket, which is then

loaded into a closed chamber or vessel, sealed and then pressurized by injecting water into it

until a defined pressure specific for the food to be treated is reached. The process is run in

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batch mode for pre-packaged foods but can also be run in continuous mode, for easily

pumped liquid foods (juices, purees, sauces, etc.). The duration of the pressurization phase

(generally two to three minutes) determines the efficacy of pathogen inactivation. The high

hydrostatic pressure does not affect any of the structural components of the food itself

(structural proteins, fibers, fats, etc.), nor does it affect the structural integrity of the package

used, as the pressure is applied uniformly on the food and the package.

The following principles govern the behaviour of foods under pressure.

a. 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 (Farkas

and Hoover, 2000).

b. Principle of microscopic ordering. At constant temperature, an increase in pressure

increases the degree of ordering of molecules of a given substance. Therefore,

pressure and temperature exert antagonistic forces on molecular structure and

chemical reactions (Balny and Masson, 1993).

c. Isostatic principle. The fundamental principle underlying HPP is that the high

pressure is applied in an isostatic manner such that all regions of the food experience

a uniform pressure, unlike heating processing, where temperature gradients are

established. As an isostatic process, the pressure is transmitted rapidly and uniformly

throughout both the pressure medium and the food. The work of compression during

HPP treatment also increases the temperature of foods through a process known as

adiabatic heating, and the extent of the temperature increase varies with the

compression of the food (normally 3-90C/100 MPa).

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Food to be processed

Figure 5. Isostatic Pressure Application

Vessel

Pressure

3.2 Design of HPP

The basic design principle that underlines HPP is generation and delivery of high hydrostatic

pressure and a material that resists the applied pressure. HPP in food processing uses a pressure

range between 100 - 1000 MPa, which is almost the same level or even 10 times higher than the

pressure of the deepest sea (Maryam et al. 2008). Thus special equipment is needed to generate

and endure such high pressures. Pressure vessels are designed to operate safely at a specific

pressure and temperature technically referred to as the "Design Pressure" and "Design

Temperature". A vessel that is inadequately designed to handle a high pressure constitutes a

very significant safety hazard. Because of that, the design and certification of pressure vessels is

governed by design codes such as the ASME Boiler and Pressure Vessel Code in North

America, the Pressure Equipment Directive of the EU (PED), Japanese Industrial Standard (JIS),

CSA B51 in Canada, Australian Standards in Australia and other international standards like

Lloyd's, Germanischer Lloyd, Det Norske Veritas, Société Générale de Surveillance (SGS S.A.),

Stoomwezen etc.

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Figure 6: Simplified system model of HPP

Source: http://www.elmhurstresearch.com/food_processing.htm

A typical HHP system consists of a high pressure vessel and its closure, a pressure generation

system, a temperature control device (Figure 1). The heart of the HHP system is obviously the

pressure vessel, which is in many cases, is a forged monolithic, cylindrical vessel constructed in

low alloy steel of high tensile strength. The wall thickness of the monobloc vessel determines the

maximum working pressure.

Figure 7. A lab-scale high hydrostatic pressure system. The maximum pressure of the system is 600 MPa
with a filling volume of 0.6 L, Temp.: 0°C to 95°C (National Forge Europe, Belgium). (Dong-Un
Lee ,2002). Source(Maryam et al. 2008)

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Depending on the internal diameter of the vessel, the use of monobloc vessel is typically limited

to maximum working pressure of 400-600 MPa. In case higher pressures are required, pre-

stressed vessel designs like multilayer vessels or wire-wound vessels are used (Mertens, 1995).

HHP can be generated either by direct compression (Figure 2) and indirect compression (Figure

3). In the case of direct, piston-type compression, the pressure medium in the high pressure

vessel is directly pressurized by a piston, driven at its larger diameter end by a low pressure

pump. The indirect compression method uses a high pressure intensifier which pumps the

pressure medium from the reservoir into the closed and de-aerated high pressure vessel, until the

desired pressure is reached. Most of the industrial cold, warm and hot isostatic pressing systems

use the indirect pressurization method (Mertens, 1995).

Figure 2. Stress distribution in Cylindrical Shell (Rao and Chandra, 2012)

4. Operation of HPP

HPP systems are similar in operation to batch thermal processing retort systems in that both
process cycles consist of filling the process vessel with product, closing the vessel, bringing the
vessel to pressure conditions, decompressing the vessel and removing the product. High pressure
vessels may operate in a vertical, horizontal, or tilting mode. Pressure vessels capable of routine
operation at pressures over 400 MPa can be built of two or more concentric cylinders of high

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tensile strength steel. The outer cylinders compress the inner cylinders such that the wall of the
pressure chamber is always under some residual compression at the design operating pressure.
Safety code (ASME section 8, Division 3 of the boiler and pressure vessel Code) require the
inner cylinders to crack to allow leakage to relieve pressure and thus avoid catastrophic failure
of the pressure vessel (“leak before break”). The outer cylinder of a pressure vessel may be wire
wound or encapsulated in liquid-filled, permanently pressurized, outer cylinders to ensure a
cycle life of over 100,000 cycles at pressures of 680 MPa or higher. The inner cylinders and all
parts exposed to water or food should be made of stainless steel to avoid corrosion. Systems
using high tensile strength steel (non-stainless) may use a food-approved oil or water containing
FDA- and USDA-approved lubricants, anti-corrosion agents, and antimicrobial compounds as
pressurizing fluids. Packaged foods treated in systems using lubricant can be protected during
HPP treatment by over-wrapping in a sealed bag. Preferred practice is to design high pressure
food processors with stainless steel food contacting parts so that filtered, potable, water can be
used as the isostatic compression fluid.

5. Economics of HPP

An important criterion in the evaluation of processing technologies is the cost per amount of

treated product (Ting and Farkas, 1995). Although, high pressure processing is a very efficient

technique for increasing product quality and product shelf life, it is more expensive than

conventional methods .Generally, commercial scale HPP vessels cost between $500,000 to

$2,500,000 depending upon the equipment capacity and extent of automaton (Balasubramaniam

et al., 2008) and costs of processing range from 10-20 cents/L as compared to 2-4 cents/L for

high temperature treatment.

In calculating the cost/Kg of products when utilizing HPP equipment a number of input

parameters are considered. These include: the equipment model and investment cost,

depreciation model, vessel capacity, cycles per hour, filling efficiency, average throughput per

hour, working days/year, working hours/day, and processed amount in Kg/year, maintenance

cost, labourer required, and electric consumption.

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With two 215-liter HPP units operating under typical food processing conditions, a throughput

of approximately 20 million pounds per year is achievable. High throughput is accomplished by

using multiple pressure vessels. Factory production rates beyond 40 million pounds per year are

now in operation. As demand for HPP equipment grows, capital cost and operating cost will

continue to decrease. Consumers benefit from the increased shelf-life, quality, and availability of

value-added products and new types of foods that are impossible to make using thermal

processing methods.

6. Application of HPP in food industry

In the last two decades, many new food processing technologies were developed as promising

alternatives increasing food safety and extending shelf life while yielding products of quality,

clearly superior to those obtained by conventional treatments (Torres et. al. 2005). Although the

process is still expensive, an economic potential exists for the production of value added

products and products that are degraded by conventional thermal treatments.

High pressure technology is novel non-thermal food processing technology, whereby foods are

subjected to high hydrostatic pressure, generally in the range of 100-600 MPa at around room

temperature. In general, the vegetative microbial forms are inactivated by pressure between 400

and 600 MPa, while spores of some spaces may resist pressures higher than 1000 MPa at

ambient temperatures. Gram-positive bacteria are more pressures resistant than gram-negative

ones. Among the gram-positive bacteria, Staphylococcus is one of the most resistant and can

survive treatment at 500 MPa for more than 60 min.

The effect of high pressure processing on microorganisms has been widely investigated.

Microorganisms vary in their response to high pressure and indeed there can be vast high

pressure sensitivity among bacterial species and even strains (Alpas et al., 1999; Benito et al.,

1999). Compared to vegetative cells, endospores tend to be extremely high pressure processing

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resistant, requiring a combination of high pressure treatment at pressure exceeding 1000 MPa

and heat treatment with a temperature of more than 80°C (Abee & Wouters, 1999; Rastogi et al.,

2007; Smelt, 1998). Yeasts and molds are relatively sensitive to high pressure processing. Most

vegetative yeast and molds are inactivated within a few minutes by 300-400 MPa at room

temperature. However, yeast and mold ascospores may require treatment at higher pressures.

Viruses show a wide range of sensitivity in response to high pressure (.

Heat treatment inactivates microorganisms, but also causes a loss in nutrients and flavours. In

contrast, HPT at room temperature of foods may extend their microbiological shelf life,

maintaining natural freshness and causing negligible impairment of their quality characteristics

such as nutritional value, taste, colour, flavour or vitamin content. This is a consequence of the

fact that only non-covalent bonds within biological matter are perturbed by HPT. Thus, small

molecules such as amino acids, vitamins and flavour compounds remain unaffected by HP,

while the structure of large molecules such as proteins, enzymes, polysaccharides and nucleic

acids may be altered (Menicou et. al. 2011).

The most common packaging materials used for high pressure processed food are polypropylene

(PP), polyester tubes, polyethylene (PE) pouches, and nylon cast polypropylene pouches. Plastic

packaging materials are the best suited for high pressure processing use because of their

reversible response to compression, their flexibility and resiliency (Karim, 2011).

Packaging materials for high pressure processing must be flexible to withstand a 15% increase in

volume followed by a return to original size, without losing physical integrity, sealing or barrier

properties. The headspace must be minimized as much as possible (Lambert, 2000) in order to

control the deformation of packaging materials and ensure efficient use of the package and space

in the pressure vessel.

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High pressure processing has been very successful in the treatment of ready-to-eat deli meats

(beef, pork, turkey, chicken), sliced and diced cooked meat and dry cured meat products, by

eliminating Listeria, E. coli, Salmonella, Vibrio, yeasts and molds and is already being used as a

treatment method in many deli-meats industries. Besides satisfying the USDA alternative 1 rule

for Listeria monocytogenes control in ready-to-eat meats, high pressure processing eliminates

the use of preservatives, improves sensory properties, and extends shelf-life. The U.S

Department of Agriculture/Food Safety and Inspection Service has already approved the use of

high pressure processing as an acceptable method for eliminating Listeria monocytogenes in

processed meat products (Hayman et al., 2004; USDA, Food Safety Inspection Service, 2006).

High pressure processing can influence muscle’s protein conformation and induce protein

denaturation, aggregation, or gelation. It may also tenderize or toughen the meat depending on

the meat protein system, the pressure, the temperature and the duration of the pressure treatment.

Myoglobin, lipid oxidation, meat color, juiciness and chewiness can also be affected by high

pressure processing (Cheftel and Culioli, 1997; Balny et al., 1993). Combination of high

pressure processing, antimicrobial and refrigerated storage could be very effective to obtain

value-added ready-to-eat products (Marcos et al., 2008a).

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100 MPa 400 MPa 700 MPa 1000 MPa

Inactivation of Inactivation of spores

Microorganisms (combined with high T)
(Cells)

Inactivation of enzymes

Permeabilisation of
cell membranes

Pasteurization Sterilization

Figure 10. effects and application of HPP (Source: Agrotechnology and Food Science group,
Wagenignen, Netherlands)

High pressure processed products are commercially available in the United States, European,

China and Japanese retail markets. Examples of high-pressure processed products commercially

available in the United States include fruit smoothies, guacamole, ready meals with meat and

vegetables, oysters, ham, chicken strips, fruit juices, and salsa. Low acid, shelf-stable products

such as soups are not commercially available yet because of the limitations in killing spores with

HPP.

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Table 1. Processing Pressure for some selected products

Processing
Processing Pressure
Food Item Pressure Food Item
(MPa)
(MPa)
Orange juice 100-800 Fresh cheese 50-1000
Apple juice 150-621 Milk 100-600
Peach juice 600 Yogurt 200-800
Jam/Jelly 100-400 Beef 50-1000
Apple cubes 400 Fatty duck liver 550
Strawberry coulis 200-500 Frankfurters 300-700
Banana puree 500-700 Ham 300
Lettuce 200-400 Lamb 200
Tomato 200-400 Luncheon meats 600
Asparagus 200-400 Pork 200-827
Onion 200-400 Poultry 350-500
Cauliflower 200-400 Rabbit <200
Green peas 400-900 Sausage 400-550
Carrot (crushed/extract) 600 Turkey 200-400
Tomato (crushed/extract) 335-600 Fish 200-700
Broccoli (crushed/extract) 600 Minced fish gels 200-375
Salsa 545 Octopus 400
Tofu 400 Oyster shellstock 207-345
Olive and seed oils 700 Prawns 400
Sprout seeds 250-400 Salmon 150
Eggs 100-400 Squid mantle 150-400

Source: http://www.hpp.vt.edu/about.shtml#ph4

7. Quality concept in HPP foods

Like any other processing method, HPP cannot be universally applied to all types of foods. HPP

can be used to process both liquid and solid foods. Foods with a high acid content are

particularly good candidates for HPP technology. At the moment, HPP is being used in the

United States, Europe, and Japan on a select variety of high-value foods either to extend shelf

Food Processing Page | 20

 March 2013

life or to improve food safety. Some products that are commercially produced using HPP are

cooked ready-to-eat meats, avocado products (guacamole), tomato salsa, applesauce, orange

juice, and oysters. HPP technology also maintained the visual color quality of the juice, resulting

in a fresh-like appearance (Uckoo et. al. 2012).

HPP cannot yet be used to make shelf-stable versions of low acid products such as vegetables,

milk, or soups because of the inability of this process to destroy spores without added heat.

However, it can be used to extend the refrigerated shelf life of these products and to eliminate

the risk of various food-borne pathogens such as Escherichia coli, Salmonella and Listeria.

Another limitation is that the food must contain water and not have internal air pockets. Food

materials containing entrapped air such as strawberries or marshmallows would be crushed

under high pressure treatment, and dry solids do not have sufficient moisture to make HPP

effective for microbial destruction.

Food Processing Page | 21

 8. Conclusion
Increasing consumer’s demand of food preserving all its quality and safety was a challenging

area of science and technology of these days. But with the introduction of HPP equipments, it

looks achievable in the world food chain supply. Technological advances in processing have

resulted in the development of novel techniques such as high pressure processing (HPP). This

non-thermal processing method provides several advantages over traditional thermal

processing (TP). The pressure applied kills many of the microorganisms found in foods, even

at room temperature, without degrading vitamins, flavor and color molecules in the process

came into effective in recent years.

The history of HPP as a twenty-first-century food processing technology has actually evolved

over many centuries. In these days, a number of leading companies are manufacturing

different types and sizes of HPP equipments in the world market. Their basic design principle

is the same and it is economical to use this technology in food processing industry viewing

from different angles. Examples of high-pressure processed products commercially available

in the market include fruit smoothies, guacamole, ready meals with meat and vegetables,

oysters, ham, chicken strips, fruit juices, and salsa. Low acid, shelf-stable products such as

soups are not commercially available yet because of the limitations in killing spores with

HPP. To some extent, HPP is not applicable in all foods as it may alter the chemical

composition such as protein denaturation or gelation. In addition, HPP is not favourable to

use in low acid foods. The processed food has long shelf life, resembles freshness and free

from any pathogenic or harmful bacteria.

Page | 22
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