HUE UNIVERSITY OF AGRICULTURE AND FORESTRY

FACULTY OF MECHANICS AND TECHNOLOGY

HIGH
Subject title: Physical properties of food

PRESSURE
PROCESSING
OF FOOD Prepared by: Group 2
Class: Food Technology
Supervisor: Pham Tran Thuy Huong
GROUP
MEMBERS:
Nguyen Thi Thuy Dung
Tran Thuy Thuy Linh
Nguyen Thi Cam Ly
Vo Hoang Khanh Ngan
Le Thi Thu Huong
Nguyen Sang
Hoang Duc Minh Tan
 TABLE OF CONTENTS.

1 2 3
What is Advantage Application
High s and of the
Pressure disadvanta technique in
Processing ges of HPP food
(HPP) of technology
food?
INTRODUCTION
Traditional thermal pasteurization
technology negatively affects
sensory characteristics, flavors and
nutritional contents of food.
High pressure processing (HPP) is
an excellent addition to a food
technologist’s tool kit. For some
foods HPP provides a good
technology solution to processing
challenges.
This HPP has become one of the
innovative food processing
technologies most accepted by
consumers.
 1
WHAT IS HIGH
PRESSURE
PROCESSING (HPP) OF
 HISTOR
Y
Experiments into the effects of pressure on microorganisms have been
recorded as early as 1884, and successful experiments since 1897.
In 1899, B. H. Hite
was the first to
conclusively
demonstrate the
inactivation of
microorganisms by
pressure.
Rapid
commercialization
since 2000.
CONCEPT
High pressure processing (HPP) is a method of preserving and
sterilizing food, in which a product is processed under very high
pressure, leading to the inactivation of certain microorganisms and
enzymes in the food.
High pressure
can kill
microorganisms
by interrupting
their cellular
function without
the use of heat
that can damage
the taste
texture, and
nutrition of the
food.
OPERATING
PRINCIPLE
The basic components of a
HPP system:
+ Pressure vessel
+ A pressure-transmitting fluid
+ A material handling pressurizing
system
+ Supporting units such as heating
or cooling components
+ Etc.
The most common transmitting
fluids are water, silicone oil,
sodium benzoate solutions,
ethanol solutions, and castor oil.
OPERATING
PRINCIPLE
During HPP, the pressure is applied
uniformly and simultaneously in all
directions.
It is called isostatic pressure and it is the
reason why food is not crushed during the
treatment.
+ Denaturation of proteins
The changes:
+ Gelation
+ Hydrophobic reactions
+ Phase changes in lipids
+ Increases in the ionization of
dissociable molecules due to
electrostriction.
 OPERATING
Once loaded and closed, the vessel is filled with a pressure-transmitting
PRINCIPLE
medium.
Air is removed from the vessel with an automatic deaeration valve
by means of a low-pressure fast-fill-and-drain pump, and high
hydrostatic pressure is then generated by direct or indirect
compression or by heating the pressure medium.
Characterized
by three
parameters:
temperature (T),
pressure (p) and
exposure time
(t) when
compared heat
preservation.
 OPERATING
The food is conveyed in special baskets into a high-pressure vessel.
PRINCIPLE
It then moves into the machine and is filled with water.
Pumps increase the pressure in the vessel, which is applied both
immediately and evenly spread leaving no evident crushing effect on
the products.
Once finished the
pressure is reduced and
your product has
a much longer
shelf life and
maximum
product safety.
MECHANISM OF
KILLING HPP compromises cellular functions
MICROORGANISMS such as DNA replication,
transcription, translation, ect.
The most sensitive to
pressures are molds, yeast and
parasites. At lower
pressures
(≤100 MPa):
impairs
bacterial
growth.
MECHANISM OF
KILLING At higher pressures,
MICROORGANISMS microorganisms start suffering
lethal injuries due to loss of cell
membrane integrity and protein
functionality. Inactivation of
common bacteria requires
(300-600higher
pressure MPa).

At lower
pressures
(≤100 MPa):
impairs
bacterial
growth.
 2
ADVANTAGES AND
DISADVANTAGES OF
HIGH PRESSURE
ADVANTAGES OF THE
TECHNIQUE
1. Not dependent of size and shape of
the food.
2. Independent of time and
mass.

3. It does not break covalent

4. It canbonds.
be applied at room
temperature.

5. The food is preserved evenly

throughout without any particles
escaping6. the
Thetreatment.
process is environment
friendly.
ADVANTAGES OF THE
TECHNIQUE
More specifically, HPP of food
also:

Improve Reduce
food taste energy
and texture consumption

Inactivate
deadly
foodborne Use fewer
Increase ingredients,
viruses
nutritional gain a clean
value of food label
 Makes food easy to rot due to too high pressure.

Lose the inherent nutritional value and protein

structure of the product.
In some cases, the ability to inhibit microorganisms
and enzymes of this method is not high.
DISADVANTAGE
S OF THE Requires very high costs and the processed product
still needs to be kept cold.
TECHNIQUE
Not very effective for vegetable products and it can
fade food color if the pressure is too high.
The volume of the pressure treatment chamber is
often limited, so the equipment productivity is not
high.
 3
APPLICATION OF THE
TECHNIQUE IN FOOD
TECHNOLOGY
 1. FRUIT AND Texture is the most important determinant
for assessment of fruit and vegetable
VEGETABLES AND quality.
THEIR PRODUCTS The ability to retain color at HPP
treatment is not evident in some fruit and
veg products.
High pressure processing can produce
microbiologically safe and stable fruit and
vegetables products, with better quality
characteristics. At present, a significant
number of high pressure
treated fruit and
vegetable products are
commercially available in
the United States,
Europe, Japan and
Australia.
 20

2. MEAT AND MEAT PRODUCTS

High pressure processing (HPP) has a considerable impact on the
structure and functionality of many proteins.
HPP processed meat colour greatly depends on the intensity of
the applied pressure.
Lipid oxidation may lead to negative effects on
flavour and colour, however, the combination of
HPP and metal chelators or an tioxidant
packaging
could reduce the lipid oxidation triggered
during high pressure processing.
One of the main purposes ofhigh
pressure processing of meat and
meat-basedproducts is to improve
microbial safety.
 3. MILK AND DAIRY
PRODUCTS
Milk and dairy products are processed at a
temperature of 70-145oC to inactivate food
spoilage microorganisms and to ensure
food safety.
High pressure has potential to modify the
size and distribution of fat globules in milk.
High pressure processing improves the
quality and shelf life of yogurt.
High pressure also has impacts on dairy
products such as ice cream, butter and
cream.
 4. EGGS
HPP can be an alternative method to heat treatment as the former has
the potential to inactivate microorganisms without adversely affecting
the functional characteristics of the egg.
The impact of HPP on proteins, enzymes and microorganisms influence
on quality attributes is commonly considered to be minimal.
Liquid whole egg exposed to a pressure of
150 MPa for 60 min at 25oC was unable to
coagulate but at a pressure higher than 250
MPa instantaneous coagulation was
observed.
For egg white,the L* (brightness), a*
(redness) and b* (yellowness) values were
found to increase with a rise in pressure HEAT PROCESSED EGGS are lighter
intensity level and treatment time. in color than HPP TECHNOLOGY
EGG.
HPP can increase the oxidation
of fatty acids in salmon, carp,
bonito fish, cod, sea bass, and
Barramundi
mahi-mahi. minced muscle
subjected to HP and subsequent
cooking (90oC for 30 min) increased
hardness, springiness, gel-forming ability and
water holding capacity, with an increase of pressure
level and salt concentration.
The processing of bighead carp surimi gels at 100-500 MPa
for 30 min at 25oC exhibited less hardness and chewiness
but greater gels' strength than traditional two-stepheat
treated gels when treated above 300 MPa.
5. FISH AND
SEAFOOD
 5. FISH AND
SEAFOOD
HPP treatment of sea bass fillets
(100-500 MPa for 5 min at 10oC)
showed that above 300 MPa fish
were harder after chilled storage as
compared to untreated samples,
indicating the ability of HPP to
enhance the textural quality of fish
fillets. HPP processed black tiger
shrimp gave a significant increase in
L* parameters with increased
pressure intensity.
Similar observations were found in
HPP treated big head carp surimi
gels (100-500 Mpa for 30 min at
25oC), where the L* values were
observed to increase and a*
 More HPP Technology Applications

Baby Food and Ready to eat Juices and

Pet food
Fruit Purees meals beverages
THANKS FOR
WATCHING!