International Journal of Chemical Studies 2020; 8(2): 2964-2967
P-ISSN: 2349–8528
E-ISSN: 2321–4902
www.chemijournal.com Review on principles, effects, advantages and
IJCS 2020; 8(2): 2964-2967
© 2020 IJCS disadvantages of high pressure processing of food
Received: 07-01-2020
Accepted: 09-02-2020
Byreddy Naveena and M Nagaraju
Byreddy Naveena
Ph.D. Scholar, Department of
Post Harvest Processing & Food
DOI: https://doi.org/10.22271/chemi.2020.v8.i2at.9202
Engineering, College of
Agricultural Engineering Abstract
Jawaharlal Nehru Krishi Vishwa High Pressure Processing (HPP) is an emerging process technique which makes food safer and extends
Vidyalaya, Jabalpur, its shelf life. Unlike most conventional heat treatments, it is a non-thermal preservation and
Madhya Pradesh, India pasteurization technique that causes little or no change in the organoleptic and nutritional attributes of the
product being processed. High-Pressure Processing (HPP) using 100 MPa to >1,000 MPa for short period
M Nagaraju and has been shown to enhance safety and extending shelf-life, free from additives with minimal
Ph.D. Scholar, Department of influence on the sensory, physical and nutritional properties of the food and minimizes the
Post Harvest Processing & Food microorganisms to the safe level. It meets consumer demand for freshness without the negativity often
Engineering, College of
associated with other methods such as irradiation. This paper reviews the literature on high pressure
Agricultural Engineering
application in food industry, principles of High-Pressure Processing, types of HPP, advantages and
Jawaharlal Nehru Krishi Vishwa
Vidyalaya, Jabalpur, limitations of HPP.
Madhya Pradesh, India
Keywords: High pressure processing, pasteurization technique, organoleptic attributes, nutritional
properties, irradiation
Introduction
High Pressure processing (HPP) which is also known as ultra-high pressure (UHP) or high
hydrostatic pressure (HHP) is essentially a non-thermal decontamination process, in which the
food is typically subjected to pressures of 400 to 600 MPa at ambient or cooled temperature
for 1 to 15 minutes. This method causes no damage or distorts to the foods as long as the
treated product is neither hollow nor having an empty space inside. Patterson MF [13] observed
that these conditions inactivate vegetative microorganisms, providing safety and prolonged
shelf life to chill or high-acid foods like fruit juices, guacamole etc. Toshiaki Ohshima et al
[16]
., carried out the study on high pressure processing of fish and fish products. Wilson et al.
[18]
., stated that during the last decades, this technology has emerged as an industrially adopted
method for food pasteurization of rare and cooked meat, fish and seafood, dairy and vegetable
products, and ready-to-eat meals.
HPP is the application of uniform and even ultra-high pressures to the product from all sides
within a few minutes. Black et al. [13]., observed that bacterial spores are extremely resistant to
commercially attainable pressure levels, and therefore low-acid shelf- stable products cannot
be achieved by elevated pressure only. To reach commercial sterility, an additional
inactivating factor is necessary. High hydrostatic pressure results in protein denaturation,
resulting in inhibition of some inherent enzymatic activities and of the biogenic activity of
some microorganisms.
D. Knorr [5] stated that Certes was the first in history to relate the effects of high pressure on
organisms in 1883. However, at the end of 19th century at West Virginia University, in
agricultural experiment station, Bert Hite [2] and co-workers first revealed the effect of high
Corresponding Author:
hydrostatic pressures on foods in the year 1899. B. H. Hite in their research used high
Byreddy Naveena hydrostatic pressure up to 600 MPa as a tool to preserve milk, and fruits and vegetables. M. F.
Ph.D. Scholar, Department of Patterson et al. [12]., observed that only a few works have been done to these prime studies and
Post Harvest Processing & Food no sustained research were published about high pressure processing until 1980’s. The interest
Engineering, College of was resumed in mid-80 due to the successful growth of commercial HPP treatment as an
Agricultural Engineering
Jawaharlal Nehru Krishi Vishwa alternative preservation method to traditional thermal processing of foods. D. Knorr [6]
Vidyalaya, Jabalpur, summarized that in 1992, a Major revolution in HPP came in Japan by releasing the first high
Madhya Pradesh, India pressure processed product into market.
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Many studies have been performed to understand significant and loss of ascorbic acid) of potato cubes. Total inactivation
advances of HPP technology, which produced food products of microbes and PPO activity occurred at 20 °C (using dilute
that are safe, fresh, nutritious, and innovative. citric acid solution at 0.5 at 1.0 per cent as immersion
medium). Water-balanced and high pressure-treated potato
Principles of HPP cubes had similar softness but potassium leaching was
According to Yordanov and Angellova [7] a number of reduced by 20 per cent in addition, ascorbic acid was better
physical and chemical changes result from the use of pressure. retained (90 per cent at 5 °C to 35 per cent at 50 °C) in high
Physically applied pressure brings about a volume decrease pressure treated vacuum packaged samples. Daniel et al [4].,
and an increment in temperature and energy. Le Chatelier, concluded that HP processed avocado paste is commercially
Isostatic pressing and microscopic-ordering are the principles available and is stable to the action of spoilage
that explain the behaviour of foods under effects of high microorganisms during refrigerated storage. However, there
pressure. are no prior reports on the effects of HP processing and
storage time on the stability of health bioactive compounds
Le Chatelier’s principle present in avocados, particularly carotenoid profiles.
This principle addresses changes to equilibrium as a result of
pressure application. According to H.L. Le Chatelier [10], a Dairy and egg industry
chemical system under equilibrium condition would High pressure technology have many applications in the dairy
experience a reaction change, accompanied by a decrease in and egg industries due to changes induced in the functional
volume when enhanced by pressure and vice versa. If pressure properties of whey protein as well as in other milk
changes, the equilibrium shifts in a direction that tends to components and native constituents. The pressure was applied
reduce the change in the corresponding intensive variable to the protein before homogenization or to the emulsion
(Volume). Thus pressure shifts the system to that of the prepared with native whey protein concentrate. Functional
lowest volume. properties of WPC were examined along with the relationship
between stability of WPC emulsions and degree of adsorption
Isostatic principle of the protein emulsifier. They found that oil-in water
D. Yordanov and G. Angelova [7] stated that the first emulsions (0.4 wt per cent protein, 20 volume per cent n-
consideration involving the application of high pressure is the Tetradecane, pH 7) prepared with pressure treated WPC
Isostatic Pressing (Pascal’s Principle) in which the pressure is solutions gave a broader droplet size distribution than
transmitted in a uniform manner in all directions. Following emulsions made with native untreated protein. HPP had little
the decompression, the material returns to its initial shape. effect on the stability of WPC emulsions made with native
protein. The high pressure slightly improved the
Microscopic ordering principle microbiological quality of milk without modifying lacto
G. U. Benet [9] stated that according to Microscopic Ordering peroxidase activity (a native milk enzyme). The increase in
Principle, at a constant temperature, increasing the pressure cheese yield was found (at 300 and 400 MPa) in conjunction
mutually increases the degree of ordering of the molecules of with additional lacto globulin and moisture retention. They
a substance. As a result, pressure, as well as temperature, concluded that HPP can improve the coagulation properties of
exerts antagonistic forces on molecular structure. milk and can increase moisture retention of fresh cheese.
Effects of high pressure processing on foods Types of High Pressure Processing of Foods
High-pressure processing (HPP) is a method of food A. Batch type
processing where food is subjected to elevated pressures (up P. S. Rao et al [14]., stated that equipment using batch high
to 87,000 pounds per square inch or approximately 600 MPa), pressure treatment of foods usually consist of a cylindrical
with or without the addition of heat, to achieve microbial pressure vessel; end closure; a mean to fasten the end
inactivation or to alter the food attributes in order to achieve closure/s (e.g. yoke, threads); an intensifier pump which uses
consumer-desired qualities. Unlike high-pressure a low-pressure pump to supply the pressurizing fluid and
homogenization where the food is exposed to high velocity, essential system controls. Due to its cleanliness, flexibility
turbulence and shear forces, during HPP the food is subjected and technical reasons, Batch processing is mostly preferred
to isostatic pressure treatment. The extent of bacterial for high pressure food treatments. This process is necessary
inactivation also depends on the type of microorganism, food for packaged foods. The food is prepared and aseptically
composition, pH, and water activity. Knorr et al., studied that sealed in plastic containers, then placed in a pressure chamber
HP treated foods are generally claimed to have superior for pressurizing, using pure water as the transmitting fluid.
quality compared to their thermally treated counterparts, The cycle time depends on the food type and the processing
including a better retention of nutritional value, flavor, texture temperature. The chamber is then decompressed, and the
and colour. Several studies have evaluated the beneficial cycle begins again. Batch processing eliminates any risks that
effects of pressure treatment over conventional treatment on the food may be contaminated by lubricants or wear particles
preserving quality attributes of foods. However, high capital from machinery. The equipment doesn’t need cleaning
expenditure and limited throughput are some current between product changes, thus eliminating any danger of
limitations of this technology for fluid-food processing. cross contamination by food particles. More ever, handling,
drying and storage of packages lengthens the overall
Fruits and vegetables processing cycle and hence increases the overall cost.
High pressure technology does not depreciate the nutritional
and sensory characteristics of food, and yet it maintains the B. Semi continuous type
shelf life. As compared the effect of HPT with water G. A. Cavender [8] stated that Semi-continuous process
blanching on the microbial safety, quality and functionality systems typically consists of two or more pressure vessels,
(poly phenol oxidase (PPO) activity, leaching of potassium, low-pressure pump to fill the vessels, high pressure transfer
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International Journal of Chemical Studies http://www.chemijournal.com
pump, holding and sterilized tanks and controlling valves. food industry, in particular for products where retention of
Compared to Batch processing direct introduction of food into flavours and nutrients is desired. HPP not only improves
the high pressure chamber is a promising alternative process. safety of foods but also extends its shelf life, while
So far, this is achieved industrially only in a semi-continuous maintaining the food attributes normally associated with
mode, which means that the food is introduced periodically “minimally processed” foods. Although, HPP technology has
into the high pressure processing chamber. The overall extremely many strong points in food processing since the
processing cycle includes a number of discrete steps like 1990s, there are still some gaps regarding the investment in
filling, pressurising, holding, decompression and expulsion. this sector. Commercial benefits of HPP technology require
The combination of multiple vessels, which sequentially fed more research to fill the gaps and to fully understand the
by a central high pressure compressor, can be used to make process, to reduce the cost of production.
continuity in the process.
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