Preservation of foods by High Pressure Technology
Md. Al Mamun Somrat
Student ID: 1807047
Introduction
High pressure technology (HPT) is a process that uses high pressure
and cold water to extend the shelf life of food and beverages. HPT is
also known as high-pressure processing (HPP). HPT is a non-thermal
food preservation technique that uses high pressure to kill
microorganisms that can cause food to spoil or make people sick. HPT
is suitable for a variety of products, including: Juices, Dips, Salsas,
Dairy, Meat products, Seafood products, and Cosmetics. .
Principle of High-Pressure Technology
High pressure processing (HPP) is based on the principles of Le Chatelier and
isostatic processing: Le Chatelier's principleWhen pressure is applied to a system
in equilibrium, the system will react to counteract the pressure. This reaction
decreases volume, which inactivates microorganisms and enzymes.
Isostatic principleWhen a food product is compressed by uniform pressure from
every direction, it will return to its original shape when the pressure is released.
This is because the pressure is transmitted throughout the food in a consistent and
even manner, regardless of the food's shape or size.
Equipment for High-Pressure Processing (HPP)
1.Direct compression HPP
In this setup, pressure is generated by moving a small diameter piston by
hydraulic pressure, reducing the volume.
Fast compression
2. Indirect compression HPP
This compression system uses a high-pressure intensifier to pump the
desired pressure from a reservoir into a closed high-pressure vessel.
It is applicable on a commercial scale
Main components of high-pressure process systems
1. A High-pressure vessel and its closure
2. Pressurizing system
3. Heating and cooling system
4. Materials handling system
5. Data generation system; microprocessor
controller
Effect of High-pressure on Microorganisms
Pressure sensitivity varies with the type of microorganism; food poisoning or food
spoilage, forms of microorganisms; vegetative or spore form.
Gram-positive bacteria are more resistant to pressure than gram-negative bacteria
due to teichoic acid.
Spores are more resistant to pressure than vegetative form because spores contain
calcium-rich dipicolinic acid, which protects from excessive ionization.
. Types of bacteria and HP processing conditions
S.N. Bacteria Processing conditions
1 Vegetative form 400-600 Mpa
2 Spore form More than 1000 Mpa
3 Staphylococcus More than 500 Mpa for more than 60 minutes
4 Escherichia coli 6 log cycle reduction at 405 Mpa for 10 minutes
Saccharomyces More than 6 log cycle reduction at 405 Mpa for 10
5
cerevisiae minutes
6 Bacillus cereus spore More than 800 Mpa
Vibrio
7 6 Log reduction at 200 Mpa for 20 minutes
parahaemolyticus
Listeria
8 340 Mpa for 20 minutes
monocytogenes
Mechanism of Action
Microbial Inactivation: HPT works by disrupting the cell membranes and denaturing
the proteins of microorganisms. The high pressure damages the cellular structure,
leading to the inactivation of spoilage organisms and pathogens such as Listeria
monocytogenes, Salmonella spp., and E. coli.
Enzyme Inactivation: Enzymes that lead to food degradation (e.g., those causing
browning or softening) can also be inactivated or slowed down by high pressure,
thereby enhancing the product’s stability.
Non-Thermal Process: Unlike traditional thermal processing (e.g., pasteurization),
HPP does not involve high temperatures. This helps in retaining the food's vitamins,
flavors, and bioactive compounds that are heat sensitive.
Applications for Food Preservation
Fruit Juices and Beverages: HPT is widely used for pasteurizing juices without altering
their fresh taste and nutritional properties. Examples include orange juice, apple juice, and
smoothies.
Meat and Seafood: HPP can reduce harmful bacteria in products such as cooked ham,
deli meats, and shellfish, improving food safety and extending shelf life.
Dairy Products: High pressure can be used to maintain the freshness of products like
yogurt, cheese, and milk while ensuring microbiological safety.
Ready-to-Eat Meals: HPP is also suitable for extending the shelf life of ready-to-eat
foods without compromising their taste or texture.
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