High Pressure Processing
High Pressure Processing is a non-thermal,
environmentally friendly process that allows the development of juices and
beverages with fresh-like organoleptic quality and nutrition, while extending
the shelf life of the product.
History
The
17th Century scientist Blaise Pascal who is the pioneer in high
pressure processing (HPP) would not have imagined that the process named after
him as "Pascalization" has such a high potential for saving foods
from spoilage today. The first test was done on bacteria in the 1890s. Several
years later, Bert Hite of the Agriculture Research Station in West Virginia,
USA, studied HPP’s effects on milk, meat, fruits and vegetables and was able to
inactivate dangerous food borne microorganisms with high pressure. Toward the
end of the 1980s, more advanced research ensued with modern equipment and
know-how. This resulted in the development of pressure technologies that could
be applied at a large scale in food processing plants.
The first commercial success on the U.S. market was
achieved by presherized Foods with a product called Wholly Guacamole. Following
orange juice, guacamole, and sliced cooked ham were successfully commercialized
in the 1990s. In the early 21st century, researchers discovered that
HPP could separate shellfish (oysters, lobster, crabs and shrimp) meat from
shells and exoskeletons. After applying HPP, meat slides easily out of the
cracked shell.
High Pressure Processing Technology (HPP) Main Advantages
· Characteristics of the fresh
product, sensorial and nutritional properties remain almost intact: Greater food quality.
· Destroys pathogens (Listeria sp, Salmonella sp, Vibrio sp,
Norovirus sp etc.): Food safety and exportation.
· Extends product shelf life: Lower returns, improved customer
satisfaction.
· Avoids or reduces the need for
food preservatives:
Clean label foods (Natural/Additive Free).
· New innovative food propositions.
Products that can’t be thermally treated can now be High Pressure Processed: Innovation and competitive
advantages
· Able to shuck molluscs or extract
crustacean meat without boiling: Higher yields, fresh flavour, minimum hand labour.
·
Only needs water (which is
recycled) and electricity: Environmentally friendly.
· Adapted
to sanitize products where heat processing is inappropriate (dry cured ham,
fermented meat products, sliced ready to eat meat products, etc.)
·
Does not produces new chemical compounds and radiolytic byproducts.
Early Methods of Processing and Preservation
·
Using chemicals, e.g. acid and salt:
·
Pickling in vinegar;
·
Salting meat;
·
Sugar to make jam;
·
Storing in alcohol.
·
Temperature control:
·
Sun drying fruit;
·
Using ice blocks.
Harmful Effects of Traditional
Packaging polymers may contain also high levels of
trace elements affecting food quality .The greatest exposure to pesticides
comes from residues in food but these are reduced by processing and food
preparation processes, Furthermore, toxic substances found in foods may be
transformed into various toxic metabolites as in the case of some PAHs (Polycyclic aromatic hydrocarbons), pesticides
and also of packaging components. This makes it very difficult to identify all
toxic substances of consumer risk.
HPP Process
• The packaged food is submerged in
liquid.
• Pressure applied up to 1000 Mpa.
• Pressure distributed uniformly.
• Collapse of intracellular vacuoles
and damage the cell wall and cytoplasmic membrane.
• Microorganism more sensitive in the
log phase.
• HPP effect ionic bond, hydrogen bond
but don’t have effect on covalent bond.
Used for:-
• Meat
products
• Avocado
products
• Ready to eat
meals
• Seafood
products
• Juices and
fruit products
• Dips and
salsa
• Salad and
sandwich fillings
• Dairy
product(Tofu)
• Baby food
• Pharma-cosmetic
• Coconut Water
Examples of a wide range of fruit
and vegetable products, that can be processed by HPP are:
• Jam
• Jelly
• Juices
• Wet salads
• purees
• Coulis
• sauces
• smoothies
• chunks
• slices
• Ready-to-eat products
Limitations
• Food that can’t be HHP treated {like solid foods
with air included - bread , mousse, foods with a very low water content (Spices
and Dry fruits) and packaged foods in completely rigid
packaging in glass} can be canned.
• Some enzymes are not inactivated
leading to possible quality deterioration during extended storage and causes
further damage to stored products.
• Some spores are not affected,
especially under low acidic environment.
• High investment needed for setting
up the plant will naturally reflect on the cost of processing and products from
HPP line are bound to be more expensive to the consumer.
• Probably fish and meat may remain
the most suitable substance for HPP technology because of their high
value.
Obstacles for the implementation of HPP
• Low level of
public knowledge about the technology
• Image of
high cost
• Real costs
are lower than perceived costs
• Need of
processing centers providing HPP contract processing
• False image
of high technological sophistication
• Reduced
number of suppliers for equipment.
• Initial high
investment cost (mainly for big companies with need for
simultaneous purchasing of multiple equipment)
Future Scope
• North
America is by far the largest market of high pressure processing (HPP)
attributed to the high per capita consumption of processed food in this region.
• Moreover the rising health care expenditure
coupled with increased health consciousness in consumers is fueling the market
in this region.
• Europe
is the second largest market of high pressure processing (HPP) followed by Asia
Pacific.
• The
demand of HPP in Asia Pacific is mainly fueled by the increasing demand of
process food in developing countries such as China and India.
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