hydrostatic pressure processing

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HIGH PRESSURE PROCESSING
Novel Technologies Report - 01 Date 12th
August, 2022
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DEFINITION

• High-pressure processing (HPP) is a non thermal
  food preservation technique that inactivates
  harmful pathogens and vegetative spoilage
  microorganisms by using pressure rather than heat
  to effect pasteurization. HPP utilizes intense
  pressure (about 400600 MPa) at chilled or mild
  process temperatures (lt45C), allowing most foods
  to be preserved with minimal effects on taste,
  texture, appearance, or nutritional value.
• High-pressure processing is also referred to as
  high-hydrostatic-pressure processing (HHP) or
  ultra-high-pressure processing (UHP).

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APPLICATION

• Applications of HPP include its use as a cold
  pasteurization method for fruit juices, a means
  of sanitizing packaged ready-to-eat meats, and
  inactivation of spoilage enzymes to enhance
  refrigeration shelf-life of avocados and
  guacamole. High pressure can also separate raw
  shellfish meat from its shell.

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PRINCIPLE

• The Le Chateliers principle states that if a
  change in conditions is applied on a system in
  equilibrium, then the system will try to
  counteract that change and restore the
  equilibrium.The Isostatic principle states that
  the HPP is volume-independent therefore,
  pressure is transmitted instantaneously and
  uniformly throughout a sample, and pressure is
  gradients do not exist, so that the size and
  geometry of the product is irrelevant. Typically,
  HPP of food is carried out at 300600 Mega
  Pascals (MPa) at the room temperature for 230
  min.

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MECHANISM OF INACTIVATION OF MICROORGANISMS

• A major function of high-pressure processing of
  food is destruction of microorganisms. Microbial
  cell destruction can be attributed to the
  following detrimental changes that take place
  when pressure is applied
• Irreversible structural changes of the membrane
  proteins and other macromolecules leading to cell
  membranes destruction
• Disruption of homogeneity of the intermediate
  layer between the cell wall and the cytoplasmic
  membrane
• Inactivation of membrane ATPase

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EQUIPMENT

• Typically, the HPP equipment has the following
  necessary components
• a pressure vessel and its closure
• a pressure generation system
• a temperature control device
• a material handling system
• Most pressure vessels for HPP applications are
  made from a high tensile steel alloy and called
  monoblocs (forged from a single piece of
  material), able to withstand pressures of 400600
  MPa.
• For higher pressures, several designs and
  configurations like pre-stressed multi-layer or
  wire-wound vessels are used

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HOW HPP WORKS
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