High Pressure Processing ( Food Final Assignment )

High Pressure Processing

by : Amalina binti Abdul Halim

Nur Athirah binti Mohd Akib

Rohashimah binti Musa

Siti Zubaidah binti

Nurul Syaheerah binti Che Hasnan

So before anything, let's start with the basics by defining important terms...

According to Google Definition, High pressure means

 Where can we find High Pressure?

1. Daily applications where smaller surface possess larger pressure

2. Pipelines & Pipelines Servicing

3. In the deep sea

4. High pressure equipments

What is High Pressure Processing in Food?

High pressure processing or high hydrostatic pressure has been demonstrated as a non-thermal technique to eliminate pathogenic and spoilage bacteria as well as inhibit several enzymes bring about to enhance safety and shelf-life extension for foods.

It meets consumer demand for freshness without the negativity often associated with other methods such as irradiation. It is a non-thermal preservation and pasteurization technique that causes little or no change in the organoleptic and nutritional attributes of the product being processed, unlike most conventional heat treatments. HPP accomplishes all of this by applying high hydrostatic pressures (between 100 and 1000 MPa) to food products. 

Youtube : HPP - What is High Pressure Processing?

link : https://youtu.be/W_2Wc1a0x7U

Jargon of HPP

1. Hydrostatic pressure

Hydrostatic pressure is applied to food products through a water bath that surrounds the product. The hydrostatic pressure is transmitted to food products equally from all sides. This equal distribution of pressure is the reason why foods are not crushed during treatment. This type of pressure also has little effect on covalent bonds, and as a result, the foods being processed do not undergo significant chemical transformations.

2. Pascalization
This is the synonym of High Pressure Processing. Other similar terms would be bridgmanization and also high hydrostatic pressure processing.

3. Hyperbaric
Of or involving a gas at a pressure greater than normal.

4. Organoleptic
-being, affecting or relating to qualities (as taste, colour, odor, feel) of a substance (as a food or drug) that stimulate the sense organs
- involving the use of sense organs ( organoleptic evaluation of food)

Mechanism of High Pressure Processing 

1. Causing lethal effects on microorganisms

- affects cell morphology, membranes & spore coats

- denatures proteins & enzymes

- permeability of membranes ---> leakage

2. Sensitivity to High Pressure Processing

Gram Negatives > Yeast/Mold > Gram Positives >Spores 

3. Product Specific

The inactivation dependent on pH, RH, medium/food, exposure time, pressure level, etc. 

4. Chemical Effects

• - Disruption hydrophobic & ionic bonds, unlike heat which breaks covalent bonds
  - Enzyme response varies; inactivated or stimulated depending on tertiary structure, internal        charges
  -Vitamins, flavors, color compounds minimally affected 
  - Gels starchy substances (eg. viscosity of pectin is increased  less pectin is sufficient)

Other links:

1. High Pressure Processing and its Application to the Challenge of Virus-Contaminated Foods

2. Kinetics of Microbial Inactivation for Alternative Food Processing Technologies

Comparison of High Pressure Processing & Other Preservation Methods

Youtube : How does HPP Compare to Other Food Safety Measure

link : https://www.youtube.com/watch?v=SKfxIfbXvSw

Equipments in High Pressure Processing

Other links :
1. Safe Practices for Food Processes
2. Food Processing HPP Machines & Equipment - Hiperbaric
3. HPP Food and Juice Processing Machines

Methodology in High Pressure Processing

Youtube : High Pressure Processing for Food Products

link : https://youtu.be/8HnINq2au_8

Other links:

1. A Step Towards Sustainability - HPP

Principle of High Pressure Processing

References : 

• G. Mattha (2016) High Pressure Processing. Retrieve at December 16 from https://www.slideshare.net/mobile/zgoutham/high-pressure-processing-of-food 
• Brown, A. Christian (2007). Understanding Food: Principles and Preparation (3 ed.) Cencage Learning 
• The Deception of Raw Juice. Retrieved December 16, 2016 from www.kindness2.com/deception-of-raw-juice.html 

Applications of High Pressure Processing

Other links:
1. http://www.coldpressure.org/en/about-us

References : 

• Naik L., Sharma R., Rajputy Y. S. and Manju G. 2013. Application of High Pressure Processing Technology for Dairy Food Preservation- Future Perspective : Review. Journal of Animal Production Advance. 3 (8) : 232-241

• High Pressure for Better Preservation of Food Products. Retrieved on December 10, 2016 from https://www.wur.nl/en/show/High-pressure-for-better-preservation-of-food-products.htm

• David H. Kingsley. 2013. High Pressure Processing and its Application to the Challenge of Virus Contaminated Food. Food and Environmental Virology. 5 (1) : 1-12

• Applications. Hyperbaric High Pressure Processing. Retrieved on December 10, 2016 from http://www.hiperbaric.com/en/applications

Advantages of High Pressure Processing

Other links : 

1. http://www.hiperbaric.com/en/hpp-advantages

2. http://www.novelq.org/download/short_description_hpp.pdf

3. http://www.avure-hpp-foods.com/why-hpp/

Disadvantages of High Pressure Processing

There are also a lot of challenges in terms of research especially to proof to consumers and others that HPP is a better/ good method to preserve food compare to other methods. The following are the examples of challenges that are often faced in assessing High Pressure Processing.

Challenge #1 : Horticultural Products

Challenge #2 : Ready to Eat Meals

Challenge #3 : Oysters 

Frequently Asked Questions for High Pressure Processing

1. https://mastermilk.com/uploads/biblio/factsheet.pdf

2. http://www.avure-hpp-foods.com/why-hpp/faqs/

Other links : 

1. https://www.campdenbri.co.uk/research/high-pressure.php

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We will be very happy to accept any constructive comments or questions.