HIGH PRESSURE FOOD PROCESSING PROCESSING SCIENCE An introduction to the science & applications OVERVIEW

High Pressure Processing (HPP) is a method of preserving food using very high pressures to . inactivate microbes and enzymes The use of a transmission In this process, also known as Pascalization, food fluid (i.e. water) ensures the pressure is exerted evenly is exposed to extreme pressures in an isostatic on the products manner: meaning in an even, uniform direction from all sides. Water is usually used to transmit the pressure. HPP was first researched in 1890 This means that even though the food is being focusing on milk pathogens! squeezed, it doesn’t result in a squished product! SCIENCE

The extreme pressure used in HPP can destroy vegetative microbes by disrupting their normal FUN FACTS! cellular processes and also denaturing certain Pressures used in HPP disrupts HPP are equivalent enzymes. This results in not only improved safety vegetative cells to 3 school buses outcomes, but also improved quality and extend- balanced on just ed shelf life. one quarter! HPP can alter cause the loss When combined with even higher pressures and of red color in fresh meat elevated temperatures, bacterial spores can also ENZYME ENZYME by oxidizing myoglobin. HPP selectively be inactivated in a process known as High Pres- oxidation denatures 2+ 3+ sure, High Temperature (HPHT). Although this enzymes Fe via HPP Fe isn’t a common application yet. This is how prepared guacamole is treated to prevent browning! APPLICATIONS

Since HPP doesn’t involve heat, it can aid in DOs AND DON’Ts FOR HPP: preserving the flavor, texture, and nutritional HPP is also used to aid Medium-to-high Foods with air in the shucking of quality of foods. Products are usually processed in moisture foods included (e.g. cake) oysters and other their final packaging, eliminating post-processing crustaceans contamination risks. Vaccuum-pack or Foods in rigid HPP regimens usually range from 200 - 800 MPa flexible packaging packaging (glass) for 1 to 10 minutes, and are carried out in a batch Foods like juices, or semi-continuous fashion. The HPP machines meat, fish, jellies Low moisture foods dairy products, such as dry fruits, run anywhere from $500,000 to over $3,000,000. RTE meals/sauces powders, spices

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