A snapshot of High Pressure Processing

1. Food processing through high
pressure processing (HPP) – a
snapshot
Dr Ranjan Sharma, PhD MBA
ranjan@ozscientific.com
Mobile: +61431972591
Food Industry Forum, Port of Brisbane -
23 June 2010

2. High pressure processing
• Non-thermal processing technology
• First commercialised in Japan in the early 1990s
for pasteurisation 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 commercialisation since 2000

3. HPP machine
Processed product out Unprocessed product in

4. No. Of HPP machine installation around
the world - 2010
152
135
124
111
Ocea n i a
93
Asi a 82
Eur op a 79
Am er i ca 64
49
38
37
28 24
19
11 8
9
7 7
7 7
5
2 3
1

5. HPP product-wise application
Product-wise HPP application
7%
12%
35%
Vegetable products
15% Meat products
Seafood & fish
Juices & beverages
31% Other products

6. Juice & smoothie Meat & seafood
HPP product examples
Sauces & spreads Ready meals

7. HPP - Advantages
• Attractive for consumers - meets demand for freshness
and minimal processing as it require no chemical
additives or no high temperatures
• No consumer negativity e.g. irradiation and GM
• Extended shelf life - wider product distribution and
results in fewer product returns
• Uses less energy (hence greenhouse gases) than other
technologies and has the highest processing efficiency for
pumpable foods
• Processing can be done in final packaging which avoids
post-processing contamination and tempering
• Required processing times are also reduced and there are
no by-products
• Permits the inactivation of microorganisms and enzymes
at low temperatures, while valuable low molecular
constituents, such as bioactives, vitamins, colours and
flavourings, remain largely unaffected