HIGH

HYDROSTATIC
PRESSURE
PROCESSING
IN FOOD INDUSTRY
Hydrostatic Pressure : Description

à Hydrostatic pressure is the pressure which is

exerted on a portion of a column of water as a
result of the weight of the fluid above it.

à Hydrostatic pressure is what is exerted by a

liquid when it is at rest. The height of a liquid
column of uniform density is directly proportional
to the hydrostatic pressure.

à Hydrostatic Pressure (Pa, N/m2) = Height (m) x

Density(kg/m3) x Gravity(m/s2)
 High hydrostatic pressure
processing : Description
m 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.

m Also known as Pascalization.

m High Pressures applied at short periods of

time(15 minutes).
›hy high pressure processing is
required?
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High Pressure Processing :
Process Mechanism
àIn a typical HPP process, the product is packaged
in a flexible container (usually a pouch or plastic
bottle) and is loaded into a high pressure
chamber filled with a pressure-transmitting
(hydraulic) fluid.
à The hydraulic fluid (normally water) in the
chamber is pressurized
à Pressure is applied for a specific time, usually 3
to 5 minutes.
à The processed product is then removed and
stored/distributed in the conventional manner
Diagram of the HHP equipment
 Present range of pressures
available

u
 ood that can be HHP treated

ΠSolid foods, mainly vacuum packed

- Dry-cured or cooked meat products
- Different kind of Cheese
- ish, seafood, marinated products
- Ready to eat meals, sauces
- ruits, marmalades / jams
- Vegetables

Ñ Œ ºiquid foods, in flexible packaging

- Dairy products
- ruit juices
- Nutraceutical formulations
 Processing or formulation factors
that can modify the effect of high
pressure
‡ Temperature
‡ pH
‡ Bacteriocins
‡ ›ater activity
‡ Preservatives
‡ Combination with other

technologies

dvantages of high pressure

ŒVery low use of energy

ŒNo residues: uses only tap water

ŒSafe for workers

Œ
ccepted by consumers and retailers

ŒDoes not produce

 new chemical compounds

radiolytic by-products
  

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