High Pressure Processing (HPP) is a non-thermal food preservation technique that uses high hydrostatic pressure to inactivate pathogens and microorganisms and extend the shelf life of foods. It works by subjecting packaged foods to very high pressures, typically between 100-1000 MPa. HPP kills microbes while minimizing detrimental effects on sensory and nutritional properties of foods. It has advantages over thermal pasteurization such as better retention of color, flavor and nutrients. HPP has grown in commercial use since the 1990s for products like fruits, vegetables, juices, meat and seafood. Global market for HPP was estimated at $1.1 billion in 2023 with fruits and vegetables as the largest segment.
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High pressure processing of foods
1. High Pressure Processing of Food
(Non-thermal treatment)
Presented by:
Praween Nishad
Ph.D. I Year
Department of Process Food Engineering
INDIAN AGRICULTURAL RESEARCH INSTITUTE, NEW DELHI
2. High Pressure Processing (HPP)
HPP is also termed as
Hyperbaric pressure
Ultra high pressure
High hydrostatic pressure
Pascalization
Inactivate
harmful
pathogen,
microorganis
m
Commonly
400-600
MPa
used
Food is subjected to elevated pressures
(upto 900 MPa) with or without the
addition of heat.
Kadam et al., 2012)
3. Biological,
no additives
Safe treatment
in final
packaging
Minimum
changes in
taste, color
and flavor
Clean,
no waste,
no trash
More shelf life,
better distribution
Advantages
More efficient
method
4. Revolution
1994
(Jams & Jellies)
1899
Japanese
Scientist Hite
(milk 680
MPa for 10
min)
1914
Fruits & Vegetables
1996
Europe & US
2001
Australia
Commercialized in world wide
HISTORY
Source: Thakur & Nelson, 1998; , Lerasle et al. 2012
5. 42%
7 %
1 %
32%
14%
4 %
32 %
27 %
16%
14%
11
%
Fruits & Vegetables
Meat
Seafood
Juice & Beverages
Other
Global High Pressure Processing Market
The global High Pressure Processing market is projected to reach USD 1.1 billion by the end
of 2023.
Source: https://blog.hiperbaric.com/en/global-trends-in-hpp-for-2019
7. First High Pressure Food Processing Equipment
is the first company to design HPP
equipment & its work at pressures
up to 700 MPa.
Source: Hite, B 1899; Palou E 1997
12. 300-400 MPa
> 1000 MPa
Molds
Yeasts
Parasites
Bacterial
spores
Source: Knorr 1995; Georget et. al., 2015
At 50 MPa – Inhibit protein synthesis
< 250 MPa – damage to cell membrane
internal cell structure
>250 MPa – induce irreversible protein denaturation,
rupture to cell membrane &
excretion on internal membrane
How to inactivate micro-organism
13. Flexible packaging (>15% volume contraction)
Tear strength, puncture resistance and surface smoothness
Required air tight, rounded & reinforced edges.
Minimal head space.
Often flexible pouches or bottles are inserted in secondary cardboard.
What kind of packaging works well with HPP
14. Disadvantages
High capital cost of equipment
Require very high pressure for
inactivation of enzymes & bacterial
spores
Most of the pressure processed
foods need low temperature
storage
15. Issues & challenges in HPP of food
The main difficulty in monitoring due to lack of data on thermo-physical
properties under pressure.
More research is needed to evaluate pressure uniformity within pressure vessels
of larger volume.
The assumption that all foods follow the iso-static rule is also not well accepted.
Change in P transmitting fluid T as a result of compression heating and
subsequent heat transfer should be considered in process modeling.
The change in density at the geometric centre of food may experience different
pressure.
21. Effect on the color parameters of litchi fruit
0
1
2
3
4
5
6
5 min 10 min 15 min 5 min 10 min 15 min 5 min 10 min 15 min
100 MPa 200 MPa 300 MPa
Color difference
0.0
0.2
0.4
0.6
0.8
1.0
1.2
1.4
1.6
5 min 10 min15 min 5 min 10 min15 min 5 min 10 min15 min
100 MPa 200 MPa 300 MPa
Browning index
44
46
48
50
52
54
56
5
min
10
min
15
min
5
min
10
min
15
min
5
min
10
min
15
min
UT 100 MPa 200 MPa 300 MPa
Lightness
0
1
2
3
4
5
6
5
min
10
min
15
min
5
min
10
min
15
min
5
min
10
min
15
min
UT 100 MPa 200 MPa 300 MPa
Chroma
0.0
0.2
0.4
0.6
0.8
1.0
1.2
1.4
1.6
5
min
10
min
15
min
5
min
10
min
15
min
5
min
10
min
15
min
UT 100 MPa 200 MPa 300 MPa
Hue
22. Figure . Changes in ΔE and BI of HP-treated litchi during refrigerated storage.
23. Figure . Changes in DL and AA of HP-treated litchi during storage.
24. Figure . Changes in pH and TSS of HP-treated litchi during refrigerated storage
25. 0.0
0.5
1.0
1.5
2.0
2.5
5
min
10
min
15
min
5
min
10
min
15
min
5
min
10
min
15
min
UT 100 MPa 200 MPa 300 MPa
Gumminess (N)
5
min
10
min
15
min
5
min
10
min
15
min
5
min
10
min
15
min
UT 100 MPa 200 MPa 300 MPa
Chewiness (N)
0.0
1.0
2.0
3.0
4.0
5.0
6.0
7.0
5
min
10
min
15
min
5
min
10
min
15
min
5
min
10
min
15
min
UT 100 MPa 200 MPa 300 MPa
Firmness (N)
0.28
0.29
0.30
0.31
0.32
0.33
0.34
0.35
5
min
10
min
15
min
5
min
10
min
15
min
5
min
10
min
15
min
UT 100 MPa 200 MPa 300 MPa
Cohesiveness
0.88
0.89
0.90
0.91
0.92
0.93
0.94
0.95
0.96
0.97
5
min
10
min
15
min
5
min
10
min
15
min
5
min
10
min
15
min
UT 100 MPa 200 MPa 300 MPa
Springiness
Effect on the texture profile of litchi fruit
31. Process parameters
350 MPa 5
min
450 MPa 5
min
600 MPa 3
min
85°C 7
min
HPP Combination Thermal treatment
Best
Comparing
32. PPO: - Polyphenol oxidase; POD: - Peroxidase; PME: -
Pectinmethylesterase.
Table: Effect of the treatments (HPP vs. MH) on the enzymatic activity
of smoothies kept at 4°C for one day after treatment
Result and Discussions
37. HPP was found to be effective in stabilizing the color, structural, biochemical and
microbiological changes.
Shelf life was extended 2 – 3 times as compared to untreated.
Pressurized smoothies show earlier clarification and oxidation, so, it will be
necessary to carefully select raw materials.
Improve pressurization conditions to achieve a better stabilization during further
chilled storage.
Chemical and structural changes related to microbial activity were minimized during
storage.
Conclusions
38. 1. B. H. Hite, "The effect of pressure in the reservation of milk,” Bull. West Virginia Univ. Agric. Exper. Stn., vol. 58, pp. 15-35, 1899.
2. E. Palou, Non-thermal preservation of foods vol. 82. New York: CRC Press, 1997.
3. Adriana Hurtado, Maria Dolors Guàrdia, Pierre Picouet, Anna Jofré, Sancho Bañón, José María Ros, Shelf‐life extension of
multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition,
antioxidant status, and physical stability. J Food Process Preserv. 2019;00:e14139.
4. Neelima Kaushik, Barjinder P Kaur and P Srinivasa Rao. Application of high pressure processing for shelf life extension of litchi
fruits (Litchi chinensis cv. Bombai) during refrigerated storage. Food Science and Technology International, 1–15, 2013.
5. https://blog.hiperbaric.com/en/global-trends-in-hpp-for-2019
6. DK Verma, M Thakur, J. Kumar, PP Srivastav, ARS Al-hilphy, AR. Patel & HAR Suleria. High Pressure Processing (HPP):
Fundamental Concepts, Emerging Scope, and Food Application. 2020.
7. Hsiao-Wen Huang , Sz-Jie Wu , Jen-Kai Lu , Yuan-Tay Shyu , Chung-Yi Wang . Current status and future trends of high-pressure
processing in food industry. Food Control 72 (2017) 1-8
8. Zuzana Smeets Kristkova , Delia Grace (ILRI) Marijke Kuiper. (Wageningen Economic Research) The economics of food safety in
India – a rapid assessment. 2017
References
