HIGH PRESSURE PROCESSING

COURSE INSTRUCTOR: ER. DORCUS MASIH

BY: KHUSHNOOR FATIMA

(21MTAEPF001)
M. TECH AGRICULTURAL ENGINEERING (PROCESS AND FOOD ENGINEERING)
SUBJECT CODE: FPE-780
 INTRODUCTION
• HPP is a non thermal technique of food preservation by using pressure
rather than heat or chemical preservatives

• Employs intense pressure (about 400 – 800 MPa) at normal, refrigerated or

mild process temperature (<45C), or high temp (PATS)

• Preserving most foods with minimal effects on taste, texture, appearance or

nutritional value

• Also referred as HHP (High hydrostatic pressure processing), UHP (Ultra

high pressure processing)
 HPP Principles
 Iso-static principle:-

• Application of pressure is instantaneous and uniform

through out the sample

• Use of fluid pressure to modify food materials

 Le Chateliers’s Principle:-

• Addresses changes to equilibrium as a result of

pressure

• It states that any phenomenon (phase transition,

change in molecular configuration, any chemical
reactions) which result in a decrease in total volume
(negative activation volume) are enhanced by
pressure
HPP Operation Systems

 There are three major types of industrial high-pressure

operating systems:-

a) A batch,
b) Continuous, and
c) Semi-continuous system
a) Batch system
Equipment using batch high pressure treatment of foods usually consist
of a cylindrical pressure vessel.

An intensifier pump which uses a low-pressure pump to supply the

pressurizing fluid and essential system controls.

A medium (usually water) is poured into the pressure vessel while the
food product is vacuum-packed in containers to prevent mixing.

In the operation of such system, the containers are loaded into the
pressure vessel.

Batch processing removes any threat of contamination that can happen

to food by lubricants or machine particles.
HPP Equipment – Batch
• Similar to thermal retort’s processing.

• Vessel filling, closing, compression,

decompression and removal.

• Two concentric cylinders of high tensile

strength steel.

• Stainless steel contacting parts.

• Water used for compression.

• High cost of equipment.

• Normally holding times of 5 mins are

desirable.
b) Continuous Processing
system
• Continuous processing is a subset of high
pressure processing

• the liquid food are the only products that

can be processed describes the continuous
processing method.

• The products flow through an open-end tube

system that pressurizes them at 100 MPa or
more by means of high-pressure intensifiers.

• After that, a mean to depressurize the

product is applied in such way that avoids
extreme shear and heating.
c) Semi Continuous Systems
• Only for liquid foods.

• Using a free piston to compress the liquid.

• The piston is filled with the food.

• The inlet is closed and high pressure water is

introduced behind the piston

• Holding time and discharge.

• Aseptic packaging.

• At the moment there is no continuous commercial

HPP operating.
 HPP – Commercial Applications
 Pasteurization: Liquid food products (juices, milk)

 Sterilization: High and low acid foods

 Texture modification: Fish, egg, proteins, starches

 Functional changes: Cheese, yogurt, surimi

 Specialty processes: Freezing, thawing, fat, crystallization,

Food that can be HHP treated
 Solid foods, mainly vacuum packed:-

Dry-cured or cooked meat products

Cheeses
Fish, seafood, marinated products
Ready to eat meals, sauces
Fruits, marmalades / jams
Vegetables

 Liquid foods, in flexible packaging:-

Dairy products
Fruit juices
Nutraceutical formulations
Food that cannot be HHP treated
 Solid foods with air included:-

Bread
Mousse

 Packaged foods in completely rigid packaging:-

In glass
Canne

 Foods with a very low water content:-

Spices
Dry fruits::
 Processing or formulation factors that can
 
modify the effect of high pressure
Temperature:
– High temperatures increase the effect of high pressure against microorganisms and
meat components
– Sub-zero temperatures can protect fish products components, keeping reasonable
microbial inactivation capacity
 
 
pH:
– Low pH values increase the effect of high pressure against microorganisms and meat
components

 
 
SOME OF ADVANTAGES OF HPP

• Inactivation of vegetative bacteria and

spores at higher temperature.
• Preservation of nutrients, color, flavour
• Reduced processing time
DISADVANTAGES OF HPP
• Expensive equipment
• Foods should have 40% free water for anti-microbial effect.
• Batch Processing
• Limited packaging options
• Little effect on food enzyme activity.
• Some microbial survival.
Reasons for the industrial use of HHP
 Consumer satisfaction
Fresher flavor
Healthy or convenient attributes
 Legal requirements
Related to food safety
Related to export regulations
 As a reaction in front a food crisis
 To meet costumers’ specifications
 Shelf life extension
 Image of innovative company
Both to retailers and end users
 Technology fully accepted by consumer
 CONCLUSION
• Advanced research in high pressure processing of foods and its application, has grown globally
to enhance the efficiency of the process and expand new knowledge in this promising field.

• HPP technology has extremely many strong points in food processing since the 1990s, there
are still some gaps regarding the investment in this sector.

• HPP technology is very costly resulting in only a few companies with large capital investment to
use it.

• Commercial benefits of HPP technology require more research to fill the gaps and to fully
understand the process to reduce the production cost.

• With the continuous and gradually increasing demand of HPP equipment, new manufacturers
will continue to appear.

• New innovative designs will be offered which will lead eventually to a reduction in the capital
and operation costs.
THANK YOU
khushnoorfatima1205@gmail.com