High pressure processing in food

High pressure processing of foods inactivates microorganism, spores and undesirable enzymes and increases the shelf life. High pressure processing presents an alternative that retains food quality and natural freshness and extends shellfire.

Although discovered in 1899, it is relatively a new method and one still under development.

The motivation of using high pressure is based on chemical, physicochemical, physic-hydro dynamical and physic-hydraulic effects.

High pressure processing also commonly referred to as ‘high hydrostatic pressure’ or ‘ultra high pressure’ processing, uses elevated pressure with or without the addition of external heat, to achieve microbial inactivation or to alter food attributes.

Jams made by high pressure processing retain the taste and color of fresh fruit, unlike conventional cooked jams.

Other foods now include fish, meat products, salad dressing, citrus juices ,rice cakes and yoghurt. The technology provides food processor with an opportunity to process heat sensitive, value added foods with fewer additives and cleaner ingredients labels.

High pressure treated of grapefruit juice appeared on the market in 1991. The process is that high pressure of 200 MPa is applied to freshly squeezed grapefruit for 10 min at 5° C and then conducted with conventional manufacturing process.

The unique compression heating effect helps to reduce the severity of thermal effects encountered with conventional processing techniques. Other advantages of the technology include uniform pressure application, minimal heat damage to food and potential for altering functional properties of foods.
High pressure processing in food