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    Disha Gadre
    High pressure processing is a food preservation technique where products are placed in flexible packaging and subjected to extremely high pressure, usually around 87,000-110,000 psi. This non-thermal process inactivates microorganisms and enzymes to sterilize foods while maintaining taste and nutrition. Common foods treated include meats, seafood, fruits, vegetables, and dairy. The process involves placing packaged foods in a pressure chamber filled with water and applying pressure for a short time, usually 3-5 minutes. This kills bacteria and pathogens without using heat or chemicals.

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    PPT

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    Disha Gadre
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    High pressure processing is a food preservation technique where products are placed in flexible packaging and subjected to extremely high pressure, usually around 87,000-110,000 psi. This non-thermal process inactivates microorganisms and enzymes to sterilize foods while maintaining taste and nutrition. Common foods treated include meats, seafood, fruits, vegetables, and dairy. The process involves placing packaged foods in a pressure chamber filled with water and applying pressure for a short time, usually 3-5 minutes. This kills bacteria and pathogens without using heat or chemicals.

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    High pressure processing is a food preservation technique where products are placed in flexible packaging and subjected to extremely high pressure, usually around 87,000-110,000 psi. This non-thermal process inactivates microorganisms and enzymes to sterilize foods while maintaining taste and nutrition. Common foods treated include meats, seafood, fruits, vegetables, and dairy. The process involves placing packaged foods in a pressure chamber filled with water and applying pressure for a short time, usually 3-5 minutes. This kills bacteria and pathogens without using heat or chemicals.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    1K views14 pages

    PPT

    Uploaded by

    Disha Gadre
    High pressure processing is a food preservation technique where products are placed in flexible packaging and subjected to extremely high pressure, usually around 87,000-110,000 psi. This non-thermal process inactivates microorganisms and enzymes to sterilize foods while maintaining taste and nutrition. Common foods treated include meats, seafood, fruits, vegetables, and dairy. The process involves placing packaged foods in a pressure chamber filled with water and applying pressure for a short time, usually 3-5 minutes. This kills bacteria and pathogens without using heat or chemicals.

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    of 14

    HIGH

    HYDROSTATIC
    PRESSURE
    PROCESSING
    IN FOOD INDUSTRY
    Hydrostatic Pressure : Description

    à Hydrostatic pressure is the pressure which is


    exerted on a portion of a column of water as a
    result of the weight of the fluid above it.

    à Hydrostatic pressure is what is exerted by a


    liquid when it is at rest. The height of a liquid
    column of uniform density is directly proportional
    to the hydrostatic pressure.

    à Hydrostatic Pressure (Pa, N/m2) = Height (m) x


    Density(kg/m3) x Gravity(m/s2)
    High hydrostatic pressure
    processing : Description
    m High pressure processing (HPP), is a method
    of preserving and sterilizing food, in which a
    product is processed under very high pressure,
    leading to the inactivation of certain
    microorganisms and enzymes in the food.

    m Also known as Pascalization.

    m High Pressures applied at short periods of


    time(15 minutes).
    ›hy high pressure processing is
    required?
    Π 
       

    Π   

    Π   

    Π   

    Π     


    High Pressure Processing :
    Process Mechanism
    àIn a typical HPP process, the product is packaged
    in a flexible container (usually a pouch or plastic
    bottle) and is loaded into a high pressure
    chamber filled with a pressure-transmitting
    (hydraulic) fluid.
    à The hydraulic fluid (normally water) in the
    chamber is pressurized
    à Pressure is applied for a specific time, usually 3
    to 5 minutes.
    à The processed product is then removed and
    stored/distributed in the conventional manner
    Diagram of the HHP equipment
    Present range of pressures
    available

    u
    ood that can be HHP treated

    ΠSolid foods, mainly vacuum packed


    - Dry-cured or cooked meat products
    - Different kind of Cheese
    - ish, seafood, marinated products
    - Ready to eat meals, sauces
    - ruits, marmalades / jams
    - Vegetables

    Ñ Œ ºiquid foods, in flexible packaging


    - Dairy products
    - ruit juices
    - Nutraceutical formulations
    Processing or formulation factors
    that can modify the effect of high
    pressure
    ‡ Temperature
    ‡ pH
    ‡ Bacteriocins
    ‡ ›ater activity
    ‡ Preservatives
    ‡ Combination with other
    
    technologies
    dvantages of high pressure

    ŒVery low use of energy

    ŒNo residues: uses only tap water

    ŒSafe for workers

    Œccepted by consumers and retailers

    ŒDoes not produce

     new chemical compounds

    radiolytic by-products
      !

    w  

    
      !

    § 

    

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