HIGH
PRESSURE
PROCESS
By.Thunmika I.
CONTENTS
01 Overview & Trend 04 Quality of HPP
02 What is HPP? 05 Food Flavor Perception
How does High HPP ADVANTAGES
03 Pressure Processing 06
work?
Overview
& Trend 01
Overview & Trend
Food Safety Guaranteed. HPP destroys
pathogens and spoilage microorganism,
Minimal Processing. It provides minimally
processed foods, maintaining the freshness
of the original food.
Shelf Life Extension. Depending on the
product, HPP extends the shelf life up to 3X
to 30X while still a high-quality product.
Clean Label. HPP allows to drastically
reduce or eliminate the use of preservatives
or additives in food
Overview & Trend
2021
2019
2020
What is High
Pressure
Processing
02
“High pressure processing
เป็ นหนึ่ งในวิธก
ี ารถนอมอาหารใน
กลุม่ ของNovel food
processing technologies.”
What is High Pressure Processing
High pressure High Pressure Processing HPP uses up to 900 MPa to
processing allows gentle is also known as “High kill many of the micro
preservation of food by Hydrostatic Pressure” or organisms found in foods
high pressure without “Ultra High Pressure” even at room temperature
additives or heat. processing. without degrading
vitamins, flavor and color
molecules in the process.
What is High Pressure Processing
Besides, it provides avoidance of This technique can be applied
thermal treatment and chemical to both liquids and solid foods
preservatives and high-pressure with comparatively higher
processing also imparts less effect on moisture content.
low molecular-weight compounds such
as vitamins, color pigments, and high
volatile flavoring compounds as
compared to ultra-heat treatment.
What is High Pressure Processing
How does High Pressure
Processing work? 03
How does High Pressure Processing work?
How does High Pressure Processing work?
How does High Pressure Processing work?
How does High Pressure Processing work?
Factors Aiding Effectiveness of HPP
pH Temperature Water activity
Low pH enhances the Adiabatic increase in Sub-lethally injured bacteria
effect of HPP on temperature due to revers fast when there’s high
microorganism increase in pressure level of water activity
Preservatives Bacteriocins
Adding lactate reduces initial HPP destroys listeria and other
microbial inactivation but also dangerous pathogens without
delays later recovery altering the flavor and texture
ofthe product.
QUALITY OF HPP 04
Microorganisms
Effects of High Pressure Processing on Microorganisms
่
o เกณฑ ์ทัวไปและขอบเขตผลิ ่ ้ใช ้กระบวนการพาสเจอ
ตภัณฑ ์ทีให
ไรส ์ด ้วยการใช ้ความดันสูง ต ้องมีผลการศึกษาแสดงว่าสามารถลด
จุลน
ิ ทรีย ์ก่อโรคอ ้างอิง**ได ้ไม่นอ้ ยกว่า 5log (5log reduction)**
Microorganisms
Effects of High Pressure Processing on Microorganisms.
o Pathogens are inactivated by 200-600 MPa
o Bacteria were more resistant to HPP than yeast.
o Molds/yeast are inactivated by 300-400 Mpa at 25 C
o Cocci are more resistant to HPP than rod.
o HPP combined with heat treatment can inactivate bacterial spores.
o 2 step HPP are more effective to inactivate spores (1st step at low pressure to
germinate spore and 2nd step to inactivate the spores)
o Bacteria in stationary phase are more resistant to HPP than log/exponential phase
Microorganisms
PHYSICAL
PHYSICAL
Cherry tomatoes either
unpressurized or after
pressure treatment at 200
to 600 MPa for 20 min at
ambient temperature
Flavor Stability through
Flavor Stability through
Flavor Stability through
Steps for analysis of aroma/flavor by instruments
Flavor Stability through
Olfactometer (GC-O)
Flavor Stability through
Food Flavor
Perception 05
HPP ADVANTAGES
06
HPP ADVANTAGES
FRESH, NATURAL TASTE RETENTION OF CLEAN LABEL
NUTRIENTS
HPP destroys listeria and HPP uses cold pressure which HPP allows manufacturers to
other dangerous pathogens does not damage the natural eliminate chemicals and
without altering the flavor nutrients of the product like preservatives while maintaining
and texture other product. heat pasteurization can. freshness and taste.
EXTENDS SHELF LIFE BRAND PROTECTION
An extended shelf life enables HPP is done in final packaging, so
manufacturers to reduce their there is no risk of re-contamination
shrink and expand distribution and can prevent costly product
to new markets. recalls.
Disadvantages
o Affects the color of meat.
o Enhances of oxidation of food product.
o Not very effective against spores and
prions.
o No effective on dry products.
o High implementation costs.
THANKS!
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