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High Pressure Processing (HPP), a non-thermal food preservation process that inactivates harmful bacterial and food spoilage microorganisms, has been recognized as the fastest growing technology for the next decade in North America and Europe.
SOURCES:1. High Pressure Processing Survey.” Universal Pure, October 2016.2. Hermann, C. et al. Mapping trends in novel and emerging food processingtechnologies around the world. Innovative Food Science and EmergingTechnologies. 2015;06(007)http://www.sciencedirect.com/science/article/pii/ S1466856415001162.
Airtight/hermetically sealed packages are loaded into HPP carrier baskets.
Baskets are inserted into the HPP vessel. The vessel enters the system and is sealed by plugs.
Potable water is pumped into the vessel creating isostatic pressure (equal pressure all sides) on the packages.
Product is held at a pressure of 45,000 to 87,000 psi (310 to 600 Mpa) for 1 to 6 minutes depending on the HPP process recipe.
Pressure is transmitted uniformly & instantaneously throughout the product to disrupt microbial biochemistry of bacteria and spoilage microorganisms.
How HPP Works?
CONVEYOR VESSEL TO PACK OFF
R&D and Commercialization Potential of Top Pasteurization Types
% companies currently investing in research and
development
OZONE UV HPP MWH PEF
88%89% 94%88%
95%
% companies seeing this technology as having the most commercial importance over next 5 years
40%
OZONE UV HPP MWH PEF
13%7%
20% 20%
100
75
50
25
100
75
50
25
50
40
30
20
10
% companies seeing commercialization
potential over next 5 years
91%83%
69%
91%
OZONE UV HPP MWH PEF
91%
HPP is used on:
RTE ProteinsRTC ProteinsMeat TenderizationFast Marinating MeatsSalsaHummusBeveragesDressingsRaw Pet FoodAvocado/GuacamoleDips and SidesWet/Spoonable SaladsPrepared MealsSeafood
Positive Impact of Top Types of Pasteurization
Top-ranked Benefits of HPP
Make food safer by killing pathogens
Pasteurize products within their packaging
Preserve nutrients
Develop cleaner-labels
Reduce food waste
Extend shelf lifeSELL BY:
THE GROWINGENTHUSIASM FORHIGH PRESSURE PROCESSING (HPP)
100
200
300
400
500
600
700 690
High-pressure processing
High temperature/short time
pasteurization
Low temperature/long time
pasteurization
Ultra-high temperature pasteurization
Ultraviolet radiation
Membrane filtration
Pulsed electricfield radiation
Food Quality Food Safety Food Waste
Favorability ratings from refrigerated and frozen food industry workers concerning three benefits (top score would be 915)
Food Quality Food Safety Food Waste1st 2nd 3rd
High-pressure processing
High temperature/short time
pasteurization
Low temperature/long time
pasteurization
Ultra-high temperature pasteurization
Ultraviolet radiation
Pulsed electricfield radiation
UHT HTST LTLT PEFHPP UV
1
2
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