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High Pressure Processing

High pressure processing is a non-thermal pasteurization technique that uses high pressures between 100-800 MPa to kill bacteria and extend the shelf life of foods while retaining their organoleptic and nutritional properties. It inactivates most spoilage and pathogenic bacteria in milk by damaging their cell membranes. Compared to thermal pasteurization, high pressure processing has advantages like higher retention of flavor, color and nutrients in treated foods as well as potential for new product designs. However, it requires foods to contain water and packaging must be flexible enough to withstand operating pressures.

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Tanuj Bansal
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121 views18 pages

High Pressure Processing

High pressure processing is a non-thermal pasteurization technique that uses high pressures between 100-800 MPa to kill bacteria and extend the shelf life of foods while retaining their organoleptic and nutritional properties. It inactivates most spoilage and pathogenic bacteria in milk by damaging their cell membranes. Compared to thermal pasteurization, high pressure processing has advantages like higher retention of flavor, color and nutrients in treated foods as well as potential for new product designs. However, it requires foods to contain water and packaging must be flexible enough to withstand operating pressures.

Uploaded by

Tanuj Bansal
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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High Pressure Processing of Milk

Presented By: Presented To:


TANUJ BANSAL Dr. C.S Saini
PG/FET/1850257 Prof. FET Deptt. 1
Introduction

 High Pressure Processing :- Non thermal pasteurization and preservation


process, leading to the production of food produce that retains most of its
organoleptic and nutritional attributes

 Pressure range from 100 -800 MPa (1MPa = 145.03 Psi or 10 Bar)

 This technique was proposed by Royer in 1895 kill bacteria.

 In early 1990s It used for fruit juices, jams, fruit topping and meats, first
time in Japanese industry in Tokyo
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Principles of HPP

 There are three fundamental operational principles

1) Le- Chatelier’s principle


2) Isostatic principle
3) Principle of microscopic ordering.

The high pressure process is characterized by three parameters;


temperature (T), pressure (p) and exposure time (t).
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High Pressure Processing

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High pressure processing

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Components and Working of HPP

The basic key components of a HP


system are :-

1) A pressure vessel

2) Pressurizing system,

3) Supporting heating or cooling


components.

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Microbial Destruction by High Pressure Processing

 Microbial destruction is the main goal of food processing

 Beneficial effects of HPP in food are evident only when applied pressures exceed 400
MPa.

 HPP inactivates most of spoilage and pathogenic bacteria present in milk.

 Resistance of microorganisms depending on ,


 Applied pressure range, Temperature ,Treatment duration, And type of microorganism,
the nature of the food .
 Gram positive bacteria are more resistant than gram-negative bacteria and yeasts and
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moulds, spores are more resistant than vegetative cells.
 The number of yeasts, moulds, psychrotrophs and coliforms decreased
more rapidly with pressure than that of acidic and heat-resistant bacteria
and proteolytic microorganisms.

 Vegetative bacterial cells are inactivated by pressures between 400 and


600 MPa.

 The inactivation of virus is supposed to depend on the denaturation of


capsid proteins essential for host cell attachment.

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 Damage of cell membranes
Impact on Physico-Chemical Properties of Milk

 Reduction of Hunter Luminance value (L-value) of milk.

 250-450 MPa significant decreased in the L-value was observed.

 When skim milk treated at 600 MPa for 30 min, L value decreased
from 78 to 42 and skim milk becomes almost translucent or semi-
transparent.

 Depression in freezing point of water observed at high pressure to


-4°C to -8°C or -22°C at 50, 100 or 210 MPa, respectively
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 Mineral balance of milk gets affected at high pressure.

 In general pH of milk increases following high pressure treatment and


this change in pH is reversible.

 HPP reduces the time period required to induce fat crystallization

 Covalent bonds are almost unaffected by HPP and hence primary


structure of proteins remains intact during high pressure treatment
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Advantages of HPP

 Extends shelf life up to 2-3 folds.

 Inactivation of microorganisms, spores and enzymes.

 High retention of flavor, colour and nutritional value.

 Pressure is transmitted uniformly and instant so that food product


retains its shape.
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 Potential for the design of new products due to the creation of new
 Clean technology, flexible system for number of products and
operation.

 Process time is less dependence of product shape and size.

 Reduced requirement of chemical additives, and Increased


bioavailability.
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Disadvantages

 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.
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Packaging Requirements of HPP

 For batch in-container process flexible or partially rigid packaging is best suited.

 The effectiveness of HPP is greatly influenced by the physical and mechanical


properties of the packaging material.

 The packaging material must be able to withstand the operating pressures. have
good sealing properties

 Ability to prevent quality deterioration during the application of pressure.

 At least one interface of the package should be flexible enough to transmit the
pressure. 16
 Thus rigid metal, glass or plastic containers cannot be used
 The most common packaging materials used for high pressure processed
food are:-

 polypropylene (PP)

 polyester tubes

 polyethylene (PE) pouches

 nylon cast polypropylene pouches.


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