1. HIGH PRESSURE PROCESSING
SUBMITTED BY:Aarti Nimesh
FPEM-213001
NIFTEM, kundli

2. INTRODUCTION
research in 1890s –milk pathogens
 Non-thermal processing technology (combination
with heat possible)
 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
 First

3. BRIEF IDEA OF HPP



High pressure processing is a promising “ non-thermal”
technique for food preservation.
In HPP, the product is packaged in a flexible container
(usually a pouch or plastic bottle), the food product to be
treated is placed in a pressure vessel capable of sustaining the
required pressure, the product is submerged in a liquid which
acts as the pressure-transmitting medium.
High pressure processing is carried out with intense pressure
in the range of 100 – 1000 Mpa with or without
heat, allowing most foods to be preserved with minimal
effect on taste, texture & nutritional characteristics.

4. WHY HPP?
Features:
1.
STATIC HIGH PRESSURE
Application of high
pressure can cause :
Inactivation
of parasites, plant cells
Vegetative micro-organisms
Some fungal spores
Many food borne viruses
Enzymes are selectively inactivated
Macromolecules can change
conformation
Small molecules are generally
unaffected
2.
3.
High pressure is
instantaneously and
uniformly applied to the
sample
Compression is fully
reversible

5. ADVANTAGES OF HPP





High pressure is not dependent of size and shape of the food.
It does not break covalent bonds, maintaining the natural
flavor of the products.
It can be applied at room temperature thus reducing the
amount of thermal energy needed during conventional
processing.
Since HPP is isostatic, the food is preserved evenly
throughout without any particles escaping the treatment.
The process is environment friendly since it requires only
electric energy and there are no waste products.

6. PRINCIPLES OF HPP
There are two general scientific principles to the use
of high pressure in food processing: Le- chatelier’s principle
 Iso-static principle

7. PACKAGING REQUIREMENTS FOR
HPP
HPP requires
airtight packages that can withstand a
change in vol. corresponding to the compressibility of
the product
The packaging used for high pressure treated foods
must be able to accommodate 15% reduction in vol.
and return to its original vol.
Plastic films are accepted for high pressure
processing
Vacuum packed product are ideally suited for high
pressure.

8. EFFECT OF HPP ON MICROORGANISMS
 The
primary site for pressure-induced
microbial inactivation is the cell
memberane.
 High pressure causes changes in cell
morphology and biochemical
reactions, protein denaturation and
inhibition of genetic mechanisms.

9. Table-1.Pressure required to achieve a 5-log
cycle inactivation ratio for certain
microorganisms for a 15 minute treatment:
Microorganism
Pressure(Mpa)
Yersinia enterocolitica
275
salmonella typhimurium
350
Listeria monocytogens
375
Salmonella enteritidis
450
E. Coli O157:H7
680
Staphylococcus aureus
700

10. HPP MACHINES

11. HPP COMMERCIAL PRODUCT
EXAMPLES

12. CONCLUSION



High pressure technology proposes a great potential to
develop new “minimally” treated foods with high nutritional
and sensory quality novel texture and with an increased shelf
life.
The novelty of HPP technology and high equipment cost are
barriers to its commercialization but increased consumer’s
demand for fresher-tasting foods containing fewer
preservatives drives an increase in this segment.
HPP can preserve food products without heat treatment or
chemical preservatives, and its ability to ensure safety and
significantly extended refrigerated shelf life has opened new
market opportunities particularly in the area of
“natural”, preservative free food products.