INTRODUCTION

The food industry is increasingly moving toward new product development and innovative propositions through new processing methods that allow doing things you could not do before. One of the most successful developments made to date is High Pressure Processing (HPP). High Pressure Processing is a cold pasteurization technique which consists of subjecting food, previously sealed in flexible and water-resistant packaging, to a high level of hydrostatic pressure (pressure transmitted by water) up to 600 MPa / 87,000 psi for a few seconds to a few minutes. It is the same effect as subjecting the food to an ocean depth of 60 Km deep -if an ocean this deep existed. HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product. The technique was named after Blaise Pascal, a French scientist of the 17th century whose work included detailing the effects of pressure on fluids. 

pressure Graph

Pressures above 400 MPa / 58,000 psi at cold (+ 4ºC to 10ºC) or ambient temperature inactivate the vegetative flora (bacteria, virus, yeasts, mould and parasites) present in food, extending the products shelf life importantly and guaranteeing food safety.



Although the Non-Thermal Pasteurisation effect of high pressure on foods has been known since the 19th Century, it was not until the 1990´s that the first HPP products were developed. Since 2000, High Pressure Processing has been successfully implemented in all type of food industries worldwide.

High Pressure Processing is a natural, environmentally friendly process that respects the ingredient and helps maintain the fresh food characteristics like flavour and nutrients. It is a real alternative to traditional thermal and chemical treatments. It respects the sensorial and nutritional properties of food, because of the absence of heat treatment, and maintains its original freshness throughout the shelf-life.

Basis process of High Pressure processing

HPP Technology Machine