HIGH PRESSURE PROCESSING

HIGH PRESSURE PROCESSING

JEEVITH.T
JEEVITH T
2021P2011
2021P2011
INTRODUCTION:
 HPP is a novel method for non thermal processing of food.
 It is relatively new concept compared to conventional thermal processing, it receiving
wide attention.
 HPP is also termed as
-Hyperbaric pressure
-Ultra high pressure
-High hydrostatic pressure
-pascalization

 In HPP, the food is subjected to elevated pressures

(up to 900 Mpa or 9000 atm for 1 to 20 mins) with or without the addition of heat.
microbial inactivation or to alter the food attributes in order to achieve the desired
qualities.
HISTORY OF HPP:
• First research in 1890s – Milk Pathogens.
• Non-thermal processing technology (combination with heat
possible).
• First commercialized in Japan in the early 1990s for pasteurization
of acid foods for chilled storage.
• High pressure treated foodstuffs have been marketed in Japan since
1990, in Europe and the United States since 1996 & Australia since
2001.
• Rapid commercialization since 2000.
HPP-PROCESS PRINCIPLES:

LE CHATELIER’S PRICIPLE: 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.

ISO-STATIC PRINCIPLE: pressure is transmitted

instantaneously and uniformly throughout a sample.
High pressure
How much pressure?

➢ Pressures exerted at highest altitudes (0.01 to

0.1 MPa) and deepest part of the oceans (10-
100 MPa) are usually considered as High
pressures.
➢ For food processing, 200-800MPa pressure
is required.
➢ For inactivating milk enzymes; alkaline
phosphatase and protease about 1000 MPa is
needed.
➢ Usually, 600MPa is the optimum pressure for
processing commercial food products.
COMPONENTS OF HPP SYSTEM:
 A Pressure Vessel
 Closure (for sealing the vessel)
 Yoke- frame (structure that holds all the HP vessels)
 High pressure pump and intensifier for generating target pressures
 Pressure and Temperature controlling and monitoring system
 A product – handling system
 Working of HPP System:
• The vessel is sealed and the vessel is filled with a pressure
transmitting fluid (normally water).
• Pressurized by the use of a high-pressure pump, which
injects additional quantities of fluid. The packages of food,
surrounded by the pressure-transmitting fluid, are
subjected to the same pressure as exists in the vessel itself.
• After holding the product for the desired time at the target
pressure, the vessel is decompressed by releasing the
pressure-transmitting fluid.
• Approximately 5–6 cycles/hr are possible, allowing time for
compression, holding, decompression, loading, and
unloading.
• After pressure treatment, the processed product is
removed from the vessel and stored/distributed in a
conventional manner.
FLOW CHART AND DIAGRAM:
Pressure Generation Systems

Direct Compression:
 In this system a fluid or compression
fluid which is normally water is loaded
to pressure chamber and then pressure
vessel is closed at the bottom.
 In top , there is a piston arrangement
with a help of low pressure pump that
is the water inside the chamber is
pressurized.
 So that is the direct compression
system that is the fluid is compressed
and this compression generate the
pressure.
Indirect Compression:

 In this, the fluid is pressurized

somewhere else that is pressure
medium tank and then this
pressurized fluid is loaded in the
pressure chamber of the
equipment through some or with
the help of some intensifier
(High pressure pump intensifiers)
PACKAGING REQUIREMENTS FOR HPP:

 Foods decrease in volume as a function of pressure during compression; almost an

equal expansion occurs upon decompression.
 Airtight flexible packages, that can withstand a change in volume, that are needed.
 The packaging must be able to accommodate up to a 15% reduction in volume and
return to its original volume without loss of barrier properties.
 Packaging materials that are impermeable to oxygen and opaque to light should be
used for retaining fresh colour and flavour of HP treated foods.
 Plastic Films( EVOH and PVOH ) are generally used.
 The use of semi rigid trays is also possible.
 Vacuum packed products are ideally suited for HP treatment.
 Metal Cans and glass containers are generally not suitable for HPP.
Foods suitable for HPP: Foods not suitable for HPP:
•Low-medium moisture, semi-solid/solid foods,
vacuum packaged:  Solid foods with air included
➢Dry-cured or cooked meat products ➢ Bread and cakes
➢Cheese ➢ Mousse
➢Fish, seafood, marinated products  Packaged foods in completely rigid
➢Ready to eat meals, sauces packaging
•High moisture, solid foods, vacuum packaged: ➢ Glass packaging
➢Fruits, marmalades/jams ➢ Canned foods
➢Vegetables  Foods with a very low water content
•High moisture, liquid foods in plastic bottle/flexible ➢ Spices
packaging: ➢ Dry fruits
➢Dairy products ➢ Powders
➢Fruit juices
➢Bioactive beverages
Suitable product to be processed
HPP Commercial Products:
PRESSURE –TEMPERATURE EFFECTS:
 The temperature increase of food materials under pressure is dependant on
factors such as
Final pressure
Product composition, and
Initial temperature
 The temperature of water increases about 3 for every 100 MPa increase in
pressure at room temperature.
 Both pure water and most moist foods subjected to a 600 MPa treatment at
ambient temperature will experience about a 15% reduction in volume.
Pressure-temperature profile of a food sample:

• First the product may be preheated to a particular initial temperature (T1-T2) –

[ preheating time (t1) ].
• Subsequently the preheated (or chilled) product is loaded into the pressure vessel.
• During pressure processing, the food material is pressurized from atmospheric
pressure (P1) to a target pressure (P2).
• Due to compression under pressure, the temperature of a food material
increases(T3-T4) –[ come-up time (t3) is approximately 2 mins to reach 600 MPa ].
• Once the target pressure is reached, the samples are processed for desired holding
time (P2-P3) – [ Holding time (t4) < 10 min to increase the quality ].
• After processing, the samples are depressurized back to atmospheric pressure
(P4).
• During depressurization (T5-T6) the temperature may drop below the initial
temperature – [ decompression time (t5) is < 30 s ].
Pressure-temperature profile of a food sample
Mechanism of microbial inactivation during HPP:

Mechanism
 Involve shear force generated
membrane separation.
 Interruption of cellular function
 Localized thermal damage
 Protein deformation

Resistance
Spores > Gram +ve > Gram –ve.
Effect of HPP on Bacteria:
Treating food samples using HP can destroy both pathogenic and spoilage
microorganisms.
Nature of the medium can affect the response of microorganisms to pressure.
The cell walls of Gram negative bacteria are significantly weaker and, therefore ,
Gram negative bacteria (Salmonella) are more pressure-sensitive than Gram-
positive bacteria
Foodborne bacterium Listeria monocytogenes (600 MPa for 2 minutes) has a
heat resistant (dairy product and ready to eat meats), Staphyloccocus aureus
has a high resistance to pressure and E. coli also has a high pressure resistance
(ground beef, raw and skimmed milk).
Effect of HPP on bacterial Spores:

Spores are the most pressure resistant.

Very high pressure (>800 MPa) are needed to kill bacterial spores at ambient
temperatures.
Spores of certain bacterial species might need as high as 1400 MPa for
killing/inactivation in low acid foods at ambient temperature.
Pressure induced inactivation of bacterial spores is markedly enhanced at
temperatures of 50 - 70 and perhaps also at/or below 0.
Bacterial spore can be stimulated to germinate by treatment at relatively low
pressures, e.g. 50 – 300 MPa; germinated spores can then be killed by relatively
mild heat treatments or high pressure treatments.
Spores (Clostridium botulinum, Bacillus cereus) are the most pressure-resistant.
Effect of HPP on fungi:
 Treatment at pressure less than 400 MPa for a few minutes is sufficient to
inactivate most yeasts.
 At about 100 MPa , the nuclear membrane of the yeasts is affected.
 At more than 400 – 600 MPa alterations occur in the mitochondria and the cytoplasm.
 Pressure between 300 – 600 MPa can inactivate most moulds (Penicillium roqueforti
present in cheese).

VIRUSES:
• Complete inactivation of suspensions of feline calicivirus (275MPa for 5 minutes),
adenovirus (400MPa for 15 minutes), and hepatitis A (450MPa for 5 minutes).
 Effect of HPP on enzymes:
• The effect of high pressure on certain enzymes may be reversible in the range 100-
400 MPa.
• Inactivation enzymes in HPP treatment pressures ranging from 0.1 to 900 MPa.
• In this inactivation take place from easiest to the most difficult enzymes as follows:
lipoxygenase, lactoperoxidase, pectinesterase, lipase, phosphatase, catalase,
polyphenol oxidase, and peroxidase.
• Combining pressure with a moderate temperature increase resulted in an increased
enzyme inactivation rate.
• Thermal blanching prior to HPP can also be used as a means of controlling enzyme
activity of high-pressure-processed foods.
Effects of HPP on nutrient content of foods:
The positive effects of pressure treatment at temperatures ≤60°C is maintaining
the fresh-like nutrient content of foods.
A Vitamin C in different fruit and vegetable products is not significantly affected
by high-pressure treatments.
However, when combined with heat, loss of vitamin C was reported.
Temperature ≥60°C seems to be the cause of vitamin C degradation.
Similarly, Thiamin, Piridoxine, and other similar vitamin B compounds were not
significantly affected by high-pressure treatments.
Effects on Food Color & Flavor:
 Fresh or marinated meat: Iron in the myoglobin changes from ferrous to ferric and
globin is denatured-the red color is lost.
 Cooked meat color meat is largely unaffected.
 Cooked meals are not affected.
 Fruits and Vegetables: Slight modification
 Fruit juices: Little or no affect.
 Flavors are mostly unaffected.

Effects on Food Texture:

 Slight softening in foods with cell wall structures.
Effect of HPP on Colour
Current commercial status of high pressure
processing:

 HP processing can be applied to a wide range of different foods,

including meat-based products (cooked and dry ham, etc.), fish, pre-
cooked dishes and fruit, vegetables and juices.
 The main applications today are in the production of jams, fruit juice,
soups, oysters and, more recently, processed meats such as hams.
 The product range is increasing and spreading from its origins in Japan,
followed by the USA and now Europe.
APPLICATIONS OF HPP IN FOOD INDUSTRY:
HPT finds application in food preservation in many ways. Some example of areas
where HPT has more potential are:
➢Fruits and Vegetables
➢Meat and Fish Industry
➢Dairy Industry
FRUITS AND VEGETABLES:

• Shelf life extension.

• Inactivate microorganisms and quality-deteriorating enzymes
• Higher sensorial, functional and nutritional values while
improving food safety.
• Puree, coulis, sauces, juices, smoothies, chunks, slices, ready-
to-eat products, these are only some examples of a wide range
of fruit and vegetable products that can be processed by HPP.
• One of the most successful commercial application of HPP
nowadays is definitely preservative-free guacamole (avocado
puree with spices) because the process maintains avocado
flavor, texture, green color without sacrificing food safety or
shelf life (up to 6 weeks under chilled conditions).
MEAT AND FISH PRODUCTS:

• Extends shelf life with no effect on flavor or nutrients.

• Inactivate microorganisms and quality-deteriorating
enzymes.
• Maintaining high sensorial and nutritional qualities
and improving food safety without the need of
additives or artificial preservatives.
• Sliced ham, turkey or chicken cuts, ready-to-eat
products, whole pieces of cured ham, these are only
some examples of products.
• One of the most successful commercial application of
HPP nowadays is easy shell opening of molluscs, easy
meat extraction of crustacean products and helps in
increasing the yield up to 45%.
 DAIRY INDUSTRY:

• 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.
• High Pressure Process Technology works especially well on
acidic dairy products such as yogurt because most
pressure-tolerant spores are unable to survive in
environments with low pH levels. The treatment is very
effective on both solid and liquid dairy products. Since high
pressure acts quickly and evenly, neither the size of a
product’s container nor its thickness.
Cost of HPP:
• Typical investment cost of high pressure equipment at industrial scale may range
from 0.6 – 4 million American dollars (4.5 to 30 crores).
• The capital cost takes 75 – 80% of the total cost for installation of HPP equipment.

S.No Elements % in Capital cost

1. High pressure vessel, Closure & Yoke 50 – 60%

2. Pumping system 30 – 35%

3. Process control & allied instrumentation 10 – 15%

Advantages:
• HPP can be used to process raw product without significantly altering their
flavour, texture or appearance.
• HPP does not destroy the food because pressure is applied evenly from all
side.
• HPP is equally effective on molds, bacteria, virus, and fungi.
• HPP reduce the processing time physical and chemical change, retention of
freshness, flavor, texture, appearance and color and elimination of vitamin C
losses when its compare with the traditional thermal processing.
Limitations:
• Bacterial spores are not inactivated by pressure alone.
• Most suitable for acid foods.
• Some food enzymes resistant to pressure.
• Can alter food products with high protein or starch contents.
• Batch process or semi batch process.
• Cost is a factor, but technological advances have brought equipment costs down &
made commersialization feasible.
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.
REFERENCES:
• Emerging Technologies for Food Processing by Da- Wen Sun
• Nonthermal Processing Technologies for Food Howard Q. Zhang, Gustavo V.
Barbosa-Canovas, ´ V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas,
and James T.C. Yuan
• http://www.hiperbaric.com/en/hpp
• http://www.hiperbaric.com/en/applications
• Swayam NPTEL: Novel Technologies for Food Processing and Shelf-Life Extension
• High Pressure Processing of Foods Christopher J. Doona ,Florence, E. Feeherry
THANK
YOU…