Assignment no # 01
High Pressure Processing
Semester 4th Morning
Under the Guidance of
Mam. Misbah Batool
Government College University Faisalabad Layyah campus
Introduction
• Past:
HPP was initially developed in the mid-1890s in France but it wasn’t
until the 1990s that it was first applied on an industrial scale for food
preservation. It was initially used more in the laboratory and research
settings for microbial inactivation and to evaluate how this affected the
quality of the food product. The first HPP food product was a salmon
product which was then commercialized in Norway in 1990.
• Now:
HPP is a non-thermal, non-chemical preservation technique that offers
several advantages in terms of food quality, safety, and shelf life extension.
High Pressure Processing involves subjecting food products to elevated
levels of hydrostatic pressure, typically between 100 and 1000 megapascals
(MPa), to achieve a range of desired outcomes. Unlike traditional food
processing methods, which rely on heat or chemicals.
One such technology gaining prominence in the field of food science and
technology is High Pressure Processing (HPP). HPP retains the natural taste,
texture, and appearance of the food while effectively inactivating spoilage
organisms and pathogens. This attribute makes HPP particularly suitable for the
processing of minimally processed or raw foods, where maintaining the freshness
and nutritional integrity is critical.
Types of HPP
➢ Juices & beverages
➢ Meat products
➢ Seafood products
➢ Plant based & fruit products
➢ Baby food & fruit purees
➢ Dairy products
➢ RTE meals
Working principles of HPP:
Some principles of HPP in food science and technology include:
1. Pressure: HPP involves the application of high pressure to food products
using a pressure vessel. The range of pressure can vary from 100 MPa to 800
MPa. The pressure is a critical factor for inactivation of microorganisms in
food.
2. Temperature: The process of HPP is carried out at low temperatures
typically between 0°C to 25°C. This is because high temperatures during
HPP can cause protein denaturation and discoloration of food products.
3. Time: The duration of HPP is also a critical factor. The time required for
HPP is dependent on various factors including the type of microorganisms
present in the product product temperature and pressure.
4. Packaging: HPP is most effective when used in conjunction with
appropriate packaging materials. The packaging should be able to withstand
the high pressure and temperature during the HPP process.
5. Shelf life: The HPP process is known to increase the shelf life of food
products by minimizing the growth of microorganisms thereby reducing
spoilage.
6. Nutritional quality: HPP has been reported to have minimal impact on the
nutritional quality and sensory characteristics of food. Therefore HPP is
often preferred over other preservation methods such as thermal processing.
7. Safety: HPP is a safe and effective preservation method as it does not
require the addition of preservatives or chemicals to food products.
Applications of HPP:
Some examples of applications of HPP in food science and technology:
1. Preservation: HPP is used to extend the shelf life of packaged
foods such as juices meats and dips by destroying harmful
microorganisms.
2. Texture modification: HPP can modify the texture of foods such
as cheeses and fruits by breaking down cell walls and denaturing
proteins.
3. Nutrient retention: HPP can preserve the nutritional value of
foods such as vegetables and fruits by inactivating enzymes that
degrade vitamins and minerals.
4. Flavor development: HPP can intensify and improve the flavor of
foods such as sauces and marinades by breaking down complex
flavor compounds.
5. Alternative to thermal processing: HPP can replace traditional
thermal processing methods such as pasteurization for certain types
of foods such as raw oysters to minimize the loss of flavor texture
and nutrients.
Impact on bacteria & enzymes:
High-pressure processing (HPP) has a significant impact on both bacteria and
enzymes.
1. Bacteria:
HPP effectively inactivates most bacteria as it destroys their cell walls membranes
and other essential components. The high pressure causes the bacteria’s structure
to break down leading to cell death. The higher the pressure the more effective it is
at killing the bacteria. However some spore-forming bacteria can survive leading
to the need for other preservation measures.
2. Enzymes:
Enzymes are sensitive to pressure temperature and pH. HPP can cause enzyme
inactivation or activation in certain cases. High-pressure processing can lead to the
denaturation of enzymes which makes them ineffective. On the other hand HPP
can activate some enzymes leading to their improved functionality.
Overall the impact of HPP on bacteria and enzymes depends on various factors
such as pressure level treatment time and food matrix. HPP can be an effective
method for bacteria reduction while maintaining the quality and freshness of
certain food products.
Impact on food quality:
High pressure processing (HPP) has become a popular food
preservation and processing technique in recent years. The technology involves
exposing food products to high pressures of up to 600 MPa for a few seconds to
several minutes depending on the type of food and the desired effect.
HPP has been shown to have minimal impact on the nutritional
content of foods such as vitamins and minerals compared to traditional heat-based
processing methods. It also allows for the retention of fresh-like taste texture and
appearance of foods which is highly desirable for consumers.
In addition HPP can effectively reduce or eliminate harmful pathogens
such as bacteria viruses and parasites without the use of harsh chemicals or heat
treatments. This makes HPP an attractive option for companies looking to offer
safer and healthier food products.
Advantages of HPP:
1. Increased shelf-life: HPP can help extend the shelf-life of food products
without the use of preservatives or heat processing therefore retaining the freshness
and taste of the food.
2. Improved food safety: HPP can eliminate harmful bacteria like Listeria
Salmonella E. Coli and other foodborne pathogens without the use of chemicals or
high temperatures.
3. Retained nutrients: HPP can preserve the natural taste texture and nutritional
content of food products unlike traditional thermal preservation techniques that can
degrade the quality of the food.
4. Minimal processing: HPP is a non-thermal process that uses high-pressure
water instead of chemicals or high temperatures which can reduce the harmful
effects of traditional food processing methods and introduce less chemical
contamination.
Disadvantages of HPP:
1. Cost: HPP technology is expensive and the cost is often passed on to the
consumer. High-pressure equipment and processing require capital
investments in designing manufacturing and operating.
2. Not suitable for all food products: HPP is not suitable for all food products
because the high-pressure processing can alter the texture flavor or
appearance of certain foods.
3. Pressure limitations: There are some foods like dairy products meats and
some fruits and vegetables that cannot withstand the high-pressure demand
of HPP therefore HPP is not recommended in those foods.
4. Complexity of process validation: Many factors such as pH flavorings or
preservatives can impact the effectiveness of HPP adding complexity to the
validation of the process.
Conclusion:
In conclusion High Pressure Processing (HPP) technology has
continued to gain popularity in the food industry and it is expected to grow even
more in the future. One of the main drivers of the popularity of HPP is its ability to
maintain the quality of food products while extending their shelf life without the
use of preservatives. This is particularly important in the context of the increasing
demand for fresh minimally processed and natural foods.
Future trends of HP
The future trends of HPP include the development of customized HPP
equipment to meet the specific needs of different types of food products the
integration of HPP with other processing technologies such as thermal processing
and UV treatment and the use of HPP for non-food applications such as medical
and cosmetic products. In addition to these there is also a growing interest in the
use of HPP to reduce food waste and improve sustainability by extending the shelf-
life of foods.
As HPP technology continues to advance and become more
accessible it is expected to play an even more significant role in the food industry
offering new opportunities for food producers and manufacturers to meet the
evolving needs of consumers while ensuring food safety and quality.
