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This document discusses high hydrostatic pressure (HHP) technology, an alternative non-thermal food processing method. HHP exposes food to very high pressures between 100-800 MPa. Key principles of HHP include Le Chatelier's principle, isostatic rule, and electrostriction. HHP can inactivate most spoilage and pathogenic bacteria above 400 MPa. It extends shelf life while retaining sensory characteristics. HHP has advantages like minimal thermal degradation and reduced additives. Flexible packaging is required. Common applications include liquids and solids with sufficient moisture. High installation costs are a disadvantage.
This document discusses high hydrostatic pressure (HHP) technology, an alternative non-thermal food processing method. HHP exposes food to very high pressures between 100-800 MPa. Key principles of HHP include Le Chatelier's principle, isostatic rule, and electrostriction. HHP can inactivate most spoilage and pathogenic bacteria above 400 MPa. It extends shelf life while retaining sensory characteristics. HHP has advantages like minimal thermal degradation and reduced additives. Flexible packaging is required. Common applications include liquids and solids with sufficient moisture. High installation costs are a disadvantage.
This document discusses high hydrostatic pressure (HHP) technology, an alternative non-thermal food processing method. HHP exposes food to very high pressures between 100-800 MPa. Key principles of HHP include Le Chatelier's principle, isostatic rule, and electrostriction. HHP can inactivate most spoilage and pathogenic bacteria above 400 MPa. It extends shelf life while retaining sensory characteristics. HHP has advantages like minimal thermal degradation and reduced additives. Flexible packaging is required. Common applications include liquids and solids with sufficient moisture. High installation costs are a disadvantage.
: 2 Paper Title: PRINCIPLES OF THE FOOD PROCESSING AND PRESERVATION Module No. 25
Module Title: High Hydrostatic Pressure Technology
Paper Coordinator: Dr. P. Narender Raju, Scientist, Dairy Technology Division, ICAR-NDRI, Karnal Content Writer: Dr. Laxmana Naik, Scientist, Dairy Chemistry Division, ICAR-NDRI, Karnal. High Hydrostatic Pressure Technology High Hydrostatic Pressure (HHP) technology is an alternate, non-thermal food processing method Food products are exposed to very high pressure range from 100-800 MPa (1MPa = 145.03 Psi or 10 Bar) HHP is also called as high pressure processing (HPP) or ultra high pressure processing (UHPP) or isostatic processing The concept of food processing using HHP was proposed by Royer in 1895 to kill bacteria, and later by Hite in 1899 explored HHP effects on milk, meat, fruits and vegetables processing Principles High Hydrostatic Pressure Le Chatelier's principle: When pressure is applied to a system in equilibrium, bio-molecules react to counteract the applied pressure Isostatic rule: Food products are compressed independently of the product size and geometry Electrostriction: Pressure leads to increased ionization, and molecules arrange more compact around electric charges, which controls the bio-chemical reaction Compression of energy and heat: Pressure is generated by increase in the free energy in the system Components and Working of HHP Key components of a high pressure system are: a pressure vessel, pressurizing system, and supporting units such as heating or cooling components Working of HHP In HHP process the product is packaged in a flexible container Then loaded into a high pressure chamber filled with a pressure-transmitting (hydraulic) fluid Air is removed and the hydraulic fluid in the chamber is pressurized with a pump, and this pressure is transmitted through the package into the food itself Pressure is applied for a specific time, usually 3 to 5 min. The processed product is then removed and stored/distributed as in the conventional manner cont..Working of HHP Applied pressure results in phase transition and chemical changes are accompanied by decrease in volume Pressure is instantaneously and uniformly transmitted independent of size and geometry of the food Resultant pressure regulates most of the biochemical reactions occurring in food system, consequentially food retains its shape, even at extreme pressures Heat is not needed for processing, hence, the sensory characteristics of the food are retained without compromising microbial safety Comparison with other Processing Methods
Process Parameter Intensity Lethality Structure Impact Cost (/kg)
Drying T, t + ++ 5 Smoking c, T, t + + ++ 2 Salting c, t + ++ 1 Fermentation b, T, t + + 2 Heat T, t +++ +++ +++ 0.05 Irradiation w ++ +++ ++ 0.3 High Pressure p, T, t + ++ + 0.3 Super critical gas c, p, T, t + + + 1 Note: b microbial growth parameter; c chemical efficiency parameter; w specific total energy input; p pressure; T temperature and t exposure time (Source: Heinz and Buckow 2009) HHP and Food Safety HHP inactivates most of the spoilage and pathogenic bacteria only when applied pressures exceed 400 MPa Vegetative bacterial cells are inactivated by pressures between 400 and 600 MPa. Cell membranes of these organisms are damaged by HHP and they therefore cannot reproduce. Once damaged, the cells are unable to control the transport of water and ions across the membranes, and cells collapse. Gram positive organisms are more resistant than gram negative due to the presence of Teichoic acid Spores are more resistant then vegetative cells because of Dipicolinic acid; which protect by excessive ionization Effect on Food Components Depression in freezing point and the compression of Water content of the food is observed. Thus, enables sub-zero food processing without ice crystal formation. Change in distribution of minerals between colloidal and diffusible phase as well as on the ionization state is observed HHP reduces the time period required to induce fat crystallization Sensitivity of different bonds to HHP is in the order of Hydrobhobic > Electrostatic bonds > Hydrogen bonds > Covalent bonds. Enzymes will at sufficiently high pressure undergo conformational changes and thus lose activity Covalent bonds are almost unaffected, hence Primary structure of proteins remains intact and colour, flavour and nutritional quality of food are unchanged Shelf life and regulatory requirements HHP can extend the shelf life by two to three folds over a non-pasteurized counterpart For foods where thermal pasteurization is not an option (due to flavor, texture or color changes) HHP is the best option HHP does not present any unique issues for food processors concerning regulatory matters or labeling The requirements are similar to that of traditional thermal pasteurization or sterilization Packaging Requirement of HHP Technology In HHP product is either processed in-container or packaged after processing (Depends on type of food) Packaging material must be able to withstand the operating pressures, flexible enough to transmit pressure and to withstand an 15% increase in volume Rigid metal, glass or plastic containers cannot be used as packaging materials Polypropylene (PP), polyester tubes, polyethylene (PE) pouches, and nylon cast polypropylene pouches are most commonly used packaging materials HHP and Types of Food Processing
Any food with sufficient moisture can be subjected to
HHP processing This technique can be used to process both the liquid as well as solid foods, expect for those food material which contains large quantity of air pockets, (e.g. watermelon) Foods with a high acid content are particularly good candidates for HHP technology Advantages of HHP Significant reduction of heating, this will minimize thermal degradation of food components : Increased bioavailability Retains natural antimicrobial systems without changing the sensory and nutritional quality of foods and extend shelf life up to 2-3 folds Inactivation of microorganisms, spores and enzymes Clean technology, flexible system for number of products and operation Reduced requirement of chemical additives Process time is less dependence of product shape and size Potential for the design of new products due to the creation of new textures, tastes and functional properties Disadvantages of HHP
Food must contain water, as the whole phenomenon is
based on compression Some enzymes are very pressure resistant May not inactivate spores Structurally fragile foods needs special attention, and High installation cost Pilot Scale High Pressure Equipment
Pressure Chamber
High pressure Iso-Lab System (Model FPG 11500B110)
manufactured by Standsted Fluid Power Ltd. Essex, UK. This unit is about 5 liter capacity and a pressure of 800 Mpa. High Pressure Equipment in India
Fish Processing Division,
ICAR-CIFT Kochi, Kerala IIT Kharagpur Further Reading
Laxmana Naik, Sharma Rajan., Rajput Y. S. and Manju G. (2013)
Application of High Pressure Processing Technology for Dairy Food Preservation - Future Perspective: A Review. Journal of Animal Production Advances, 3(8), 232-241. Margaret F. Patterson, Dave A. Ledward and Nigel Rogers (2006), High Pressure Processing in: Food Processing Handbook, Edt by James G. Brennan, Wiley-VCH Weinheim, Germany. Pp173-197 Volker Heinz, Roman Buckow . (2009). Food preservation by high pressure, Journal of Consumer Protection and Food Safety DOI 10.1007/s00003-009-0311-x.