High pressure processing of food

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Published on Apr 19, 2015

Published in:
Food

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1. 1.
   High pressure processing (HPP) is a promising
   “non-thermal” technology that has been developed
   with the aim of obtaining microbiologically safe food
   products while avoiding undesirable changes in the
   sensory, physicochemical, and nutritional properties
   of foods. Thus HPP has become one of the
   innovative food processing technologies most
   accepted by consumers.

2. 
   2.
   
    First research in 1890s – Milk Pathogens.
    Non-thermal processing technology (combination
   with heat possible).
    First commercialized in Japan in the early 1990s
   for pasteurization 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 commercialization since 2000.

3. 
   3.
   
   High pressure processing (HPP), is a method of preserving
   and sterilizing food, in which a product is processed under
   very high pressure, leading to the inactivation of certain
   microorganisms and enzymes in the food.
   Also known as Pascalization.
   High Pressures applied at short periods of time (20minutes).

4. 
   4.
   
   Features:
   Application of high pressures can cause:
   Inactivation of Parasites, Plant cells.
   Vegetative micro-organisms.
   Some fungal spores.
   Many food borne viruses.
   Enzymes are selectively inactivated.
   Macro molecules can change conformation.
   Small molecules (eg: flavors) are generally unaffected
   High pressure is instantaneously and uniformly applied
   to the sample.
   Compression is fully reversible.

5. 
   5.
   
    Pressures exerted at highest altitudes
   (0.01 to 0.1 MPa) and deepest part of
   the oceans (10-100 MPa) are usually
   considered as High pressures.
    For food processing, 200-800MPa
   pressure is required.
    For inactivating milk enzymes; alkaline
   phosphatase and protease about
   1000 MPa is needed (as per research
   articles).
    Usually, 600MPa is the optimum
   pressure for processing commercial
   food products.

6. 
   6.
   
   High pressure can kill microorganisms by interrupting their cellular
   function without the use of heat that can damage the taste,
   texture, and nutrition of the food.

7. 
   7.
   
   Le Chatelier’s principle: Any phenomenon (phase transition, change
   in molecular Configuration, chemical reaction) accompanied by a decrease
   in volume is enhanced by pressure. Accordingly, pressure shifts the
   system to that of lowest volume.
   Isostatic principle: Food products are compressed by uniform
   pressure from every direction and then returned to their original shape
   when the pressure is released. The products are compressed
   independently of the product size and geometry because transmission of
   pressure to the core is not mass/time dependent thus the process is
   minimized If a food product contains sufficient moisture, pressure will not
   damage the product at the macroscopic levels as long as the pressure is
   applied uniformly in all directions.

8. 
   8.
   
   HPP systems are available in two types:
   Batch process
   Semi-Continuous process
   A typical HPP batch system consists of four key components:
   Pressure vessel
   Pressurization fluid
   Intensifier
   Pump

9. 
   9.
   
   A typical HPP process uses food products packaged in a high-barrier, flexible
   pouch or a plastic container. The packages are loaded into the
   high-pressure chamber
   The vessel is sealed and the vessel is filled with a pressure transmitting fluid
   (normally water).
   Pressurized by the use of a high-pressure pump, which injects additional quantities of
   fluid. The packages of food, surrounded by the pressure-transmitting fluid,
   are subjected to the same pressure as exists in the vessel itself.
   After holding the product for the desired time at the target pressure, the vessel is
   decompressed by releasing the pressure-transmitting fluid.
   Approximately 5–6 cycles/hr are possible, allowing time for compression, holding,
   decompression, loading, and unloading.
   After pressure treatment, the processed product is removed from the vessel and
   stored/distributed in a conventional manner.

10. 
    10.
    
    Pressure and temperature profile during a typical HPP treatment applied to food.

11. 
    11.
    
    Low-medium moisture, semi-solid/solid foods, vacuum packaged:
    Dry-cured or cooked meat products
    Cheese
    Fish, seafood, marinated products
    Ready to eat meals, sauces
    High moisture, solid foods, vacuum packaged:
    Fruits, marmalades/jams
    Vegetables
    High moisture, liquid foods in plastic bottle/flexible packaging:
    Dairy products
    Fruit juices
    Bioactive beverages

12. 
    12.
    
    Solid foods with air included
    Bread and cakes
    Mousse
    Packaged foods in completely rigid packaging
    Glass packaging
    Canned foods
    Foods with a very low water content
    Spices
    Dry fruits
    Powders

13. 
    13.
    
    HPT finds application in food preservation in many ways. Some example of
    areas where HPT has more potential are:
    Fruits and Vegetables
    Meat and Fish Industry
    Dairy Industry

14. 
    14.
    
    Fruits and Vegetables:
    Shelf life extension.
    Inactivate microorganisms and quality-deteriorating enzymes
    Higher sensorial, functional and nutritional values while improving food
    safety.
    Puree, coulis, sauces, juices, smoothies, chunks, slices, ready-to-eat
    products, these are only some examples of a wide range of fruit and
    vegetable products that can be processed by HPP.
    One of the most successful commercial application of HPP nowadays is
    definitely preservative-free guacamole (avocado puree with spices)
    because the process maintains avocado flavor, texture, green color without
    sacrificing food safety or shelf life (upto 6 weeks under chilled conditions).

15. 
    15.
    
    Meat and Fish Industry:
    Extends shelf life with no effect on flavor or nutrients.
    Inactivate microorganisms and quality-deteriorating enzymes.
    Maintaining high sensorial and nutritional qualities and improving food
    safety without the need of additives or artificial preservatives.
    Sliced ham, turkey or chicken cuts, ready-to-eat products, whole pieces
    of cured ham, these are only some examples of products.
    One of the most successful commercial application of HPP nowadays is
    easy shell opening of molluscs, easy meat extraction of crustacean
    products and helps in increasing the yield upto 45%.

16. 
    16.
    
    Dairy Industry:
    Increased shelf-life (3 to 10 times longer than the same product without
    HPP stored at same temperature).
    Product Freshness.
    No impact on sensory, nutritional, or functional properties.
    Effective elimination of spoilage and pathogenic microorganisms.
    High Pressure Process Technology works especially well on acidic dairy
    products such as yogurt because most pressure-tolerant spores are
    unable to survive in environments with low pH levels. The treatment is very
    effective on both solid and liquid dairy products. Since high pressure acts
    quickly and evenly, neither the size of a product’s container nor its
    thickness.

17. 
    17.
    
    Product Pressure(Mpa) Holding time (min.) Temperature (ºC)
    Potato cubes, Carrot 400 15 5-50
    Apricot nectar 600-900 1-20 20
    Orange juice 350 1 30
    Vegetable juices, tomatoes,
    cauliflower, spinach,
    300,370 10 35
    Guacamole Salsa 600 3 –
    Minced beef muscle 200-500 20 25
    Pork slurries 300 10 20
    Hams 300 5,15,25 20
    Molluscs 550 2 –
    Crustacean 200-300 5 –
    Raw Milk 100-400 10-60 20
    Skim Milk 310 0.05 25
    Whey protein concentrate 200,400 or 800 10,20 or 40 20
    Whipped and coffee cream 100-550 10 10-24

18. 
    18.
    
    Meat&SeaFoods
    ReadyMeals
    Juices&Smoothies
    Sauces&Spreads

19. 
    19.
    
    HPP is the best option to preserve and respect
    the functionality of thermosensitive bioactive
    components present in colostrum such as
    immunoglobulins, lactoferrin and growth factors.

20. 
    20.
    
    Effects on Food Color & Flavor:
    Fresh or marinated meat: Iron in the myoglobin changes from ferrous to
    ferric and globin is denatured-the red color is lost.
    Cooked meat color meat is largely unaffected.
    Cooked meals are not affected.
    Fruits and Vegetables: Slight modification
    Fruit juices: Little or no affect.
    Flavors are mostly unaffected.
    Effects on Food Texture:
    Slight softening in foods with cell wall structures.
    Effects on Fats and Lipids:
    Reversible crystallization

21. 
    21.
    
    Effects on Proteins and Enzymes:
    Inhibition or stimulation of the enzymatic activity (depending on
    processing conditions).
    Proteins are partially denatured in products where proteins have not
    been previously modified by other process such as heating, drying and
    fermentation etc.
    Pressures affects hydrophobic bonds and electrostatic interactions.
    Pressure denaturation is complex, at pressures >200 Mpa denaturation
    usually irreversible.

22. 
    22.
    
    HPP equipment are of two types.
    Horizontal Model
    Vertical Model
    Product in/out
    Processed Product in Processed Product out

23. 
    23.
    
    The standard in HPP industrial equipment:
    Horizontal design for traceability and easy installation.
    Special design for food industry (stainless steel, cleanable)
    Automatic loading/unloading system
    Working pressure up to 600 MPa (6000 bar).

24. 15% volume contraction)
     Extra tigh…”>
    24.
    
     Flexible packaging (>15% volume contraction)
     Extra tight seals.
     Rounded & reinforced edges.
     Minimal head space.
     Modified Atmospheric Packaging (MAP) possible
     Tear strength, puncture resistance and surface smoothness generally
    not affected by HPP.
     Often flexible pouches or bottles are inserted in secondary cardboard
    containers after processing.

25. 
    25.
    
     Plastic-Laminated Materials
     Nylon/Coextruded Ethyl Vinyl Alcohol (EVOH)
     Nylon/pp
     Nylon/ Aluminum Oxide (ALOx) /CPP
     PET/PE
     Aluminum foil-Laminated Pouches
     PET/AI/PP
     Nylon/AI/PP
     Deposited coatings of Silicon Oxide (SIOx)
     Blenders of polymers
     Nano composite materials
    Nylon
    Coextruded
    EVOH
    Aluminum Foil

26. 
    26.
    
     USDA has approved HPP as an intervention method for listeria
    contaminated pre-packed ready-to-eat (RTE) meat products.
     U.S Food & Drug Administration (FDA) has accepted the commercial
    use of HPP for application of low acid foods.

27. 
    27.
    
    Consumers: HPP is a consumer acceptable, environmental friendly,
    scientifically recognized method to achieve higher quality in certain foods
    Processing: Pressure transmission is instantaneous, uniform, short
    processing times, assured safety in whole pack, suitable for solids and
    liquids
    Quality: Retains flavor and nutrition
    Environmentally: Safe and no process by products, no emissions‐
    Packaging: Package design, geometry and format should be tailored for
    HPP, Packaging films and laminate structure generally survive HPP well,
    but MAP and HPP at high temperature can cause delamination and
    defects.

28. 
    28.
    
    https://prezi.com/dtgk80590g0g/hiperbaric-applications-of-hpp/
    http://www.hopefresh.com/
    http://www.hiperbaric.com/en/hpp
    http://www.suflux.com/EN/products/FoodIsostaticPress.html
    http://www.promatecfoodventures.com/doc/FoodTechnology_1108feat_preservingfoods.pdf
    http://www.thenfl.com/wp-content/uploads/High-Pressure-Processing-Insights_20131.pdf
    http://ohioline.osu.edu/fse-fact/pdf/0001.pdf
    http://seafood.oregonstate.edu/.pdf%20Links/High-Pressure-Processing-Basics.pdf
    http://fshn.illinois.edu/food_processing_forum/presentations/c2_Dallas_presentation.pdf
    http://www.uniservices.co.nz/Portals/0/All%20One%20Pagers/High%20Pressure%20Processing
    %20of%20Food.pdf
    http://www.hiperbaric.com/en/applications