Friday, December 16, 2016

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?

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:

Comparison of High Pressure Processing & Other Preservation Methods






Youtube : How does HPP Compare to Other Food Safety Measure

Equipments in High Pressure Processing

Youtube : High Pressure Processing for Food Products


Other links:
Principle of High Pressure Processing






References : 

Applications of High Pressure Processing







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
  • 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

Advantages of High Pressure Processing




Other links : 
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



Thanks for dropping by! Don't forget to drop your comments below :)
We will be very happy to accept any constructive comments or questions.

9 comments:

Athirah Akib said...

Wunderbar!!

Nurul Asyikin MZ said...

Well done girls! I havent had time to watch the videos or go to all links, but by quick browsing through, your presentation of the story is awesome. Keep up!

Leena said...

@Athirah Akib : Danke schon babe!

Leena said...

@Nurul Asyikin MZ : Thank you so much madam! Alhamdulillah for great groupmates :) And thank you for your guidance madam <3

Syazwani Halim said...

wow..This is great..read this info while listen to music..hihi

Zuqhair Sherry Zalman Zain said...

cantik and very informative blog ! :)

anwar nazu said...

Baca nie pon dh paham dh..harap2 esk boleh jwb lah..good job guys

anwar nazu said...

Waww nice information..harap2 esk boleh score lah nie

Muhammad Arshad Abdul Rashid said...

banyak sangat decoration, susah nak tgk main point.. many info that is good..