High Hydrostatic Pressure Processing

High Hydrostatic Pressure Processing

1. Principle :

2. Raw Materials

   • Liquid Food
     • Intermediate HPP
     • Continual HPP
       • Delivers raw materials with pumps in a continuous fashion thru a pressured system
   • Solid & Semisolid Foods

3. Characteristics of HPP

   • 1. Pasteurisation & Sterilisation
     • High pressure (300-700MPa): destroy bacteria, but cannot completely destroy spores
     • Pressure (600MPa) + Heat (60-90⁰C): destroy large amount of microorganisms
   • 2. Maintaining Nutritional Value & Quality of Foods
     • Extract heat sensitive health related products
   • 3. Maintaining Food Flavour & Colour
     • Limited effect on low-melecular-weight flavours and colour compounds
     • Inactivate enzymes
     • Alleviate the Maillard reaction (eliminate the colour & flavour change that due to heating)
     • Achieve sterilisation & preserve the flavour (manufacture RTE food / frozen prepared food)
   • 4. High-pressure Shift Freezing
     • Produce frozen food with smaller ice crystals, reduced tissue damage & thus high in overall quality
   • 5. Extending product Shelf-life
     • Inactivate the food spoilage microorganisms & enzymes
   • 6. Improving Food Quality & Values
     • Microbial inactivation by applying high pressure at lower temperatures & for shorter treatment time
   • 7. Energy Serving
     • Small amount of energy is required compared to heating
   • 8. Environmentally Friendly Process
     • Decrease the use of chemical additives & preservatives

4. Applications

   • Fruit & vegetable-derived products (Preserve nutritional value & sensory property)
   • Egg Products (Improve the foaming capacity & emulsifying quality)
   • Dairy Products (Retains most of the original ingredients)
   • Seafoods (Retains sensory properties & increase safety)
   • Meat Products (Increase safety without reducing sensory quality)
   • Alcoholic Beverages (Control Brettanomyces & retain sensory property)
   • Food Biotechnologies (Decontaminate various products, reduce allergens & produce new healthy foods & medicines)

5. Why HPP foods are not a larger part of the international market?

   • Flavor of the Food Requires Improvement
     • Color & aroma produced from browning cannot be produced (resolved using a double treatment: pressure + thermal)
   • Stricter Requirements for Sterilization
     • Microorganisms & enzymes have differing resistances to pressure
   • High Requirements of Materials
     • HPP can only eliminate toxins & cannot reduce pesticides (Pretreatment / Non-contaminated raw materials)
   • Limited Choices of Food Product Containers
     • Food containers must be equipped with deformability, restorability, heat integration & low oxygen permeation (Plastic)
   • High-cost Equipment
     • High investment capital & lower production effectiveness (Increase production cost)

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