ANAND AGRICULTURAL UNIVERSITY

COLLEGE OF FOOD PROCESSING

TECHNOLOGY AND BIO-ENERGY

HIGH PRESSURE PROCESSING

(HPP)

Submitted By: Submitted to :

Bhanu Kumar S Dr. Suresh R. Bhise
Assistant professor,
2070924011 Dept. of Food Processing Tech.
1st Year M.Tech. FPT
CONTENT:
1. Introduction
2. History
3. Basic Principles
4. HPP Equipments
5. HPP Mechanism
6. Factors affecting microbial inactivation
7. Applications
8. Advantages and Disadvantages
9. Case study
10. Conclusion
11. References
 WHAT IS HPP ?
High pressure processing (HPP) is a non-thermal technique of
food preservation that inactivates harmful pathogens and vegetative
spoilage microorganisms by using pressure rather than heat.

➢ Pressure of about 400-600 MPa at refrigeration or mild process

temperature (4ºC to <45ºC)

➢ For both liquid and high moisture content solid foods

➢ Does not break covalent bonds and have minimal effect on food
chemistry

➢ HPP is also referred as High hydrostatic pressure processing

(HHP) or Ultra high-pressure processing (UHP)
 HISTORY
➢ B.H Hite in 1899 demonstrated that pressure
(600 MPa) is applied to the milk at room
temperature for about 60 mins, resulted in
increasing in the shelf life of milk by 4 days

➢ First commercial HPP treated products

appeared on market in 1991. Launch of jellies
and jam by the Japanese industry Meidi-Ya in
Tokyo

➢ HPP is now being used for products such as fruit

juices, jams, sauces etc
 PRINCIPLES OF HPP:

HPP is governed mainly by three basic principles:

i. Le Chatelier’s Principle:

According to this principle, Any

process in equilibrium such as
chemical reaction, phase transition,
change in molecular configuration,
which causes decrease in volume,
can be enhanced by pressure
(Karim, 2011)
 PRINCIPLES OF HPP:

ii. Isostatic Principle:

Consistent pressure is applied which

uniformly radiates in all directions of the
samples.

• Due to even impact distribution, pressure

does not affect the molecular bonding
and configuration

• Hence the product retains its original

shape once the pressure is released;
Isostatic pressure, key working principle
of HPP (Howson, 2009)
PRINCIPLES OF HPP:

iii. Microscopic ordering:

It describes as at constant
temperature, the enhancement of
the molecular ordering of material by
the increase in pressure (Yordanov
and Angelova, 2011)
HPP EQUIPMENT

Commercially available HPP systems are batch, semi-continuous and

continuous type.

Components of batch design equipment comprise of following

parts (Ting, 2011):
i. Pressure vessel which is a thick-wall cylinder
ii. Two end closures to cover the cylindrical pressure vessel
iii. Yoke (structure for restraining end closures while under
pressure)
iv. High-pressure pump and intensifier
v. Process control and instrumentation
vi. A handling system for loading and removing the product.
Fig.1. Basic components of HPP (Source: Naik, 2013)
Fig. Industrial implementation of HPP technology by geographical region, as of 2019
(almost 600 industrial HPP machines run in production globally)
HOW IT WORKS ?
3. Rising pressure
1.

2.

4. Microbial
inactivation
HOW IT WORKS ?

Fig.2. A schematic flow diagram of HPP

➢ Packaging material used should be able to
withstand 15-20% compression of its
original volume and soon after decompression
gain its original volume.

➢ When compressive forces are applied cans and

glass bottles are prone to fracture or deform
irreversibly. Therefore they are not well-suited
as packaging material for HPP (Woldemariam
and Emire, 2019).

➢ Packaging materials for HPP are polyethylene

terephthalate (PET), polyethylene (PE), and
polypropylene (PP).
HPP MECHANISM FOR MICROBIAL INACTIVATION
Pressurization which causes the disturbance in transportation of
nutrients and respiration due to alteration in cell membrane permeability,
which leads to lack of nutrients in cell and finally cell death (Thakur and
Nelson, 2009).

1. Effect on the cell membrane: 2. Effect on cell morphology:

• Treatment with high pressure Increase in the cell length,

leads to the disruption of contraction of gas vacuoles,
microbial cell membrane results in condensation of nuclear material,
the outflow of ATP. and cell wall contraction of

• Release of metal ions was microorganism were also reported

observed when pressurization of to occur (Lado and Yousef, 2002).

more than 300 MPa was used

(Smelt, 1998).
3.Effect on biochemical 4. Effect on genetic mechanism:
reactions:
➢ Activity of enzymes, ribosomes

➢ Key enzymes such as ATP synthesis is reduced, which is

present in cell membranes are required in replication and

either denatured or detached transcription of genetic material.

from the membrane. ➢ This leads to the condensation

of genetic material, as in case of
➢ It reduces the movement of
Listeria monocytogenes,
proton thereby, intracellular pH
Salmonella typhimurium, and
gets reduced (Huang et al.,
Listeria plantarum (Patterson,
2014).
2005).
Scanning electron microscopic images of Saccharomyces cerevisiae &
Listeria innocua, untreated (left) and after HPP treatment at 600 MPa for 3
min (right) in Ringer’s solution resulted in shrunk and wrinkled cell
surfaces.
(Source: Tomas Bolumar, 2020)
FACTORS AFFECTING MICROBIAL INACTIVATION
BY HPP:

1. Food matrix
2. Pressurization variables
i) Magnitude of pressure
ii) Time
iii) Temperature
3. Microorganism nature:
i) Type of microorganism
ii) Cell growth phase
4. pH
5. Water activity.

(Daryaei et al., 2016)

APPLICATIONS OF HPP
ADVANTAGES OF HPP:

1) HPP is not dependent of size and shape of the food

2) Retains food quality, maintains natural freshness, and extends

microbiological shelf life

3) Results in foods with better taste, appearance, texture and

nutrition

4) It can be applied at room temperature thus reducing the

amount of thermal energy needed for food products during
conventional processing

5) High pressure processing is isostatic, the food is preserved

evenly throughout

6) Environmental friendly
 DISADVANTAGES OF HPP:

1) High capital cost of equipment

2) Bacterial spores are very resistant to pressure and require very

high pressure for their inactivation

3) The residual enzyme activity and dissolved oxygen results in

enzymatic and oxidative degradation of certain food

4) Pressure processed foods need low temperature storage to

retain their sensory and nutritional qualities

5) Limitation in the processing of low moisture food(Aw <0.8)

6) It is not applicable to foods containing air bubbles

CASE STUDY: 1

THE OBJECTIVE:
The potential benefit of HP over thermal processing is largely dependent on
the processing intensity applied
 CONCLUSION
1. The relative hardness of carrot
processed in the severe HP
pasteurization is significantly
higher
 CONCLUSION
1. The relative hardness of carrot
processed in the severe HP
pasteurization is significantly higher.
2. Retention of carrot redness is more
in HP processed carrot. Besides the
loss in redness, thermal sterilization
resulted in a marked increase in
yellowness.
 CONCLUSION
1. The relative hardness of carrot
processed in the severe HP
pasteurization is significantly higher.
2. Retention of carrot redness is more
in HP processed carrot. Besides the
loss in redness, thermal sterilization
resulted in a marked increase in
yellowness.
3. HP processing is often less effective
in inactivating enzymes.
 CONCLUSION
1. The relative hardness of carrot
processed in the severe HP
pasteurization is significantly higher.
2. Retention of carrot redness is more
in HP processed carrot. Besides the
loss in redness, thermal sterilization
resulted in a marked increase in
yellowness.
3. HP processing is often less effective
in inactivating enzymes.
4. In thermal sterilization impact,
browning reactions, carotenoid
degradation and isomerization
affected the overall carrot quality the
most.
5. Hence, the potential benefit of HP
over thermal processing is largely
dependent on the processing
intensity applied.
CASE STUDY: 2

THE OBJECTIVE: The effects of HPP treatment at two pressure levels

(400 MPa; 600 MPa) on antioxidant activity, total carotenoid content
and carotenoid availability in vitro, of three commonly consumed
vegetables.
• High pressure treatment had no
effect on carotenoid availability of
carrots.
• Lutein bioavailability in green beans
was increased by pressure
treatment at 600 MPa.
• Broccoli- carotene availability was
reduced by pressure processing at
both 400 or 600 MPa, 2 min.
 CONCLUSION:

➢ Total antioxidant activity and

carotenoid content of commonly
consumed vegetables was not
influenced greatly by high pressure
treatment.

➢ HPP is benefit for improving

bioavailability of certain vegetable
carotenoids, as is suggested by
increased in vitro availability of lutein
in green beans.
THE OBJECTIVE: Effects of high pressure processing on milk
proteins.
Effect of HPP on Casein Micelle Size
 CONCLUSION:

1. Under HHP, β-Lactoglobulin is unfolded and forms dimers,

polymers and aggregates with k-casein depending upon the
extent of pressure and temperature
2. Solublization of colloidal calcium phosphate occurs under HP
resulting fragmentation of casein micelles
3. Disruption of hydrophobic, ionic and H-bonds results in the
conversion of 2, 3 and 4 structures into primary structure; which
could be reversible or irreversible depending upon the intensity
of pressure
 CONCLUSION:

1. Among the various applied technologies in food industries, HPP

technique has minimum damaging results on the nutritional and
organoleptic parameters.

2. HPP provides the products with safety, fresh like quality, retention of
flavor, bioavailability, and above overall the accelerated
marketability in the current trend of organic products.

3. HPP finds a broad scope in future to be used in the food industries

as the current well aware customer’s demand of fresh, nutritional,
safe, organic food with overall quality parameters.
 REFERENCES
1. Adnan Khaliq et al., (2021). High-Pressure Processing; Principle,
Applications, Impact, and Future Prospective, Department of Food
Science and Technology, Khwaja Freed University of Engineering and
Technology, Rahim Yar Khan, Pakistan.
2. Balasubramaniam, V.M., Farkas, D, 2008. High Pressure Processing.
Food Science and Technology vol. 14 no.5: 413-418.
doi:10.1177/1082013208098812.
3. H Daryaei, AE Yousef, VM Balasubramaniam (2016) Microbiological
aspects of high-pressure processing of food: Inactivation of microbial
vegetative cells and spores pages 271 – 294.
4. Huang et al., (2014) Effects of high pressure processing on
immunoreactivity and microbiological safety of crushed peanuts August
2014 Food Control 42:290–295DOI:10.1016/j.foodcont.2014.02.030.
5. Howson, G. (2009). High pressure processing for food safety, extended
shelf life and all-natural. USA: Avure Technologies.
6. J.P.P. Smelt (1998) Recent advances in the microbiology of high pressure
processing. Trends in Food science & Technology Elsevier, 9 (1998), pp.
152-158doi: 10.1016/S0924-2244(98) 00030-2.
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preservation technology and its application for fruits and vegetables.
Nakhornpathom, 73170, Thailand: Manhattan, KS: Kansas State
University. Mahidol University.
8. Lado, B.H. and A.E. Yousef. 2002. Alternative food-preservation
technologies: Efficacy and mechanisms. Microbes Infection. 4: 433-440.
9. Naik, L., Sharma, R., Rajput, Y.S., Manju, G., (2013). Application of HPP
for dairy food preservation - future perspective. J Anim Prod Adv, 3(8):
232-241.doi:10.5455/japa.20120512104313
10.Patterson, M. F. (2005). Microbiology of pressure-treated foods Journal of
Applied Microbiology / volume 98, issue 6/ p. 1400-1409
11. Thakur BR, Nelson PE (1998). High-pressure processing and preservation
of food. Food Rev. Int. 14: 427-447.
12. Ting, E. (2011). High-pressure processing equipment fundamentals. See
Zhang et al. 2011, pp. 20-27.
13. Tomas Bolumar (2020) High-pressure processing (HPP) of meat
products: Impact on quality and applications. Present and Future of High
Pressure Processing. A Tool for Developing Innovative, Sustainable, Safe
and Healthy Foods 2020, Pages 221-244.
14. Woldemariam HW and Emire SA, (2019). High pressure processing of
foods for microbial and mycotoxins control: current trends and future
prospects. Cogent Food & Agriculture,
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 HP P

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