HIGH HYDROSTATIC PRESSURE:

AN EFFECTIVE PROCESSING TECHNIQUE

Dr. Reshu Rajput

INTRODUCTION:
High Hydrostatic Pressure (HHP) or High-Pressure Processing (HPP) or Ultra High
Pressure processing is considered as one of the most successfully commercialized non-
thermal processing technology. It offers the food industry a technology that can
achieve the food safety of heat pasteurization while meeting consumer demand for
fresher-tasting minimally-processed foods. It aims to process liquid and solid foods
with a high content of moisture.
With the help of this processing technique, microorganisms can be easily destroyed at
300-900 MPa without breaking the covalent bonds and degrading vitamins, flavor and
color molecules in the process and thus the effect on processed food is minimal. Also,
the positive effect consists of the recession of excessive thermal treatments and
chemical preservatives.
The technique is independent of the shape, size or composition of products.
High pressure processing technique is widely used in the production of
packaged vegetables, fruits, meat, seafood, and dairy products.
Examples- jams, puree, juices, meat products, and fish products.

Why to go for Non-thermal processing?

The food industry and consumers have significant interest in nonthermal
pasteurization processes because they offer better quality and nutrition
retention and are more energy efficient than traditional thermal
processes. Non-thermal processes may also create value-added products and
open new market opportunities.
One of the most valid criticisms for traditional thermal pasteurization is the
likelihood of bacteria forming inside the processed food or beverages.
High Pressure Processing System
1. Components
 Pressure vessel
 Pressure transmitting Fluid
 Material handling pressurizing System

 Heating/cooling system
 Intensifier pump
2. Principles involved
Isostatic Principle
Le Chatelier’s Principle
PROCESS

 The HPP process begins by

loading a vessel with product in
its final, flexible, packaging. The
vessel is then inserted into to
HPP machine where cold water is
pumped into the vessel creating
isostatic (even) pressure on the
product and its packaging. Once
the pressure reaches the desired
PSI the product is held at that
pressure for a few minutes,
pressure and hold times vary by
product.
 During the pressure hold time,
pressure is transmitted uniformly
throughout the packaged food
disrupting the microbial
biochemistry which preserves
freshness and increases shelf
life.
 After reaching the desired hold
time, the pressure is released, the
vessel is removed from the
machine, and then product is
dried, inspected, and any labels,
extra packaging, or tagging of the
product is completed.
Types of HPP operating systems
There are three major types of industrial high operating systems:
1.Batch system
2.Continuous system
3.Semi-continuous system
The batch mode has the advantage that can process both liquid and solid
products, and in this case, products are usually, pre-packed first. Whereas
continuous and semi-continuous systems can be applied only to liquid products
(Elamin et al., 2015).
Characteristics of HPP
◦ Effect of high pressure on micro-organisms: When high pressure damages
cell membrane and its structures, the absorption of nutrients in the cell of
microorganisms is affected, the disposal of waste products in the cell is
disrupted and the natural pathway if metabolism gets destroyed. Hence HPP
can be applied to inhibit the growth of microorganisms in food (Huang et al.,
2020).
◦ Non-thermal pasteurization: Traditional pasteurization involves the
elimination of pathogenic microbes by high temperature to maintain the
quality of products during cold chain distribution. High pressure pasteurization
involves the use of water as a pressure transmission medium to transmit a
pressure of 400-600 MPa to packaged food products for the elimination of
pathogens.
◦ Influence on food components: During the treatment process in HPP, new
aromatic components are not generated, and the original colors, flavors,
quality, and nutrients of food products can be retained to a greater extent
compared with traditional thermal processing technologies. However, HPP
also affects microstructures and nutritional contents of different food products
to varying degree
◦ Hurdle processing: To satisfy the demands of consumers for natural foods,
which includes freshness, stability, safety, tastiness and affordability of food
products, food industries tend to adopt a combination of hurdle technologies
and various antimicrobial factors for the preservation of food products. As HPP
is only performed after packaging, it can serve as the final hurdle technology
in a series of bacteria inhibition technologies that reduce microbial risks,
prolong the shelf life of stored food products, distribute via cold chain systems,
and retain the natural colors and flavors of the food ingredients.
Application of HPP in food industry
◦ Fruit puree was the first industrial application of HPP, which was developed in
Japan in the early 1990s. Its numerous advantages have led to the extension of
this technology to a wide variety of food and beverages. From the earlier HPP
applications such as juices, avocado and meat products, to the latest trends
such as ready-to-eat (RTE) meals, vegetable dips, baby food and pet food.
◦ Other application that can be used with HPP include:
1. Juices and beverages
2. Guacamole and avocado products
3. Meat products
4. Seafood products
5. Plant based and food products
6. Dairy products
7. Baby food and fruit purees
8. Ready to eat meals
1. Juices and beverages
• Fresh-like, Premium Beverages. HPP is a non-thermal process that helps preserve the color, flavor and fresh
attributes of beverages, which can be similar to a freshly squeezed juice.
• Food Safety. Numerous scientific journals and validation studies state that HPP technology can achieve a 5-log
reduction of relevant pathogenic microorganisms in juices, as required by the FDA in the United States.
• Extended Shelf Life. Depending on the application and HPP recipe, it is possible to extend the shelf life of beverages
anywhere between 6 weeks and 3 months, in some cases, even longer.
• Clean Label. HPP is a non-thermal process and does not require preservatives or additives. Products can be marketed
as a clean label product that is “cold-processed”, “non-thermally processed” or “natural”.
• Functional and probiotic beverages. By using HPP, the nutritional and functional properties remain intact,
maintaining its probiotic character and enzymatic activity.
• Technology with no limitations on packaging. Previously with the In-Pack units, it was only possible to use flexible
plastic packaging such as, bottles, bags, bag-in-box and containers. However, now with the new range of Hyperbaric
Bulk Technology (it is a global innovation for high volume processing of HPP beverages. This new technology
reduces steps, simplifying the process and offering the highest productivity in the world, along with the lowest
processing cost and lowest energy consumption. In addition, it allows the use of any type of container after HPP
processing, regardless of material, design, or size), it is possible to use glass, cardboard, or 100% biodegradable
packaging.
2. Dairy products
◦ Milk: HPP raw milk is one of the applications that has recently found commercial success. It
has an extended shelf life.
◦ Cheese: The high pressure processing of fresh cheese allows to inactivate pathogenic bacteria
and improve the shelf life of the product for up to several weeks. In the case of aged cheeses,
HPP can accelerate or modify the maturation.
◦ Yogurt: HPP inactivates contaminating microorganisms (yeasts and molds), keeping the
enzymes alive (lactic acid bacteria) and preserving the probiotic properties. Yogurt can reach
about 3 months of shelf life.
◦ Sandwich Fillings: Cheese-based and mixed with other ingredients, these products can be
processed to improve the shelf life and destroy pathogens, while maintaining a high quality
taste that is fresh and safe.
3. Meat products
• Enhances Food Safety. HPP technology can eliminate pathogenic microorganisms and is the best food
safety solution against foodborne pathogens such as Salmonella spp., E. Coli, and Listeria
monocytogenes in meat products.
• Premium Quality with an Extended Shelf Life. The inactivation of spoilage microorganisms (lactic
acid bacteria, yeasts and molds) significantly increases the shelf life of the product and guarantees high
sensorial quality.
• Clean Label. The use of HPP makes it possible to design formulations that are free of preservatives and
additives. This meets the demand of products with a clean label and reduced amounts of sodium.
• No Cross-Contamination. Because HPP is applied after packaging, it elimates the risk of cross-
contamination during handling and slicing.
• Variety of Applications. The pressure applied during the process is transmitted uniformly and
instantaneously throughout the entire product, so the effectiveness is the same regardless of the product
format.
• Various Packaging Options. There are a various packaging options including, vacuum, in skin, and
MAP trays or bags. The type of packaging can modify the productivity of the line but the effectiveness of
the technology on the product is guaranteed.
4. Ready to eat meals
• Due to the busy schedule consumers have, HPP ready-to-eat (RTE) meals have increased in
popularity. This application offers practical meals that are similar to those made fresh at home.
It multiplies up to 3 times the shelf life while refrigerated, maintaining all the fresh properties
of the food.
• Premium Quality. HPP is a non-thermal process that maintains the color, flavor and
nutritional value of products.
• Minimum Previous Cooking. Before the HPP treatment, the ready-to-eat meal requires only
minimal cooking to achieve optimal flavor.
• Food Safety. HPP inactivates foodborne pathogens and spoilage microorganisms such
as Salmonella spp.,E. Coli, molds and yeasts. In addition, recontamination is avoided since
products are processed in their final packaging.
• Variety of Products. HPP can be applied to a range of RTE products that are prepared with
ingredients such as meat, fish, vegetables, rice, and pasta.
5. Pharma and cosmetics
• In recent years, interest in HPP has been increasing for the development and preservation of
pharmaceutical products, as well as the research of new vaccines and drugs.
• In cosmetic products, HPP offers the possibility of developing products with ingredients that
are natural, organic and ecological.
• Natural and Organic Cosmetics. Development of products without chemical additives.
• Cream and lotions are susceptible to microbiological deterioration. HPP technology is
presented as an alternative for its preservation.
• Molecular Modification. Structural changes in proteins and enzymes caused by the HPP
process open the door to the creation of molecules with new functionalities or enzymatic
synthesis of new compounds.