Hpp

HIGH PRESSURE PROCESSING

SUBMITTED BY:-Aarti NimeshFPEM-213001NIFTEM, kundli

INTRODUCTION First 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

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.

WHY HPP?Click icon to add pictureFeatures:1. Application of high pressure

can cause :Inactivation of parasites, plant cellsVegetative micro-organismsSome fungal sporesMany food borne virusesEnzymes are selectively inactivatedMacromolecules can change conformationSmall molecules are generally unaffected

2. High pressure is instantaneously and uniformly applied to the sample

3. Compression is fully reversible

STATIC HIGH PRESSURE

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.

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

PACKAGING REQUIREMENTS FOR HPP

HPP requires airtight packages that can withstand a change in vol. corresponding to the compressibility of the productThe 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 processingVacuum packed product are ideally suited for high pressure.

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.

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

HPP MACHINES

HPP COMMERCIAL PRODUCT EXAMPLES

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.