High Pressure Processing Services Information
Image Credit: Avure Technologies, Inc.
High pressure processing (HPP) is used to treat foods, beverages, proteins, enzymes, and potentially other bioactive materials such as pharmaceuticals. HPP destroys food pathogens and inactivates spoilage organisms such as bacteria or mold spores.
The Process
High pressure processing services is a non-thermal process that uses extreme pressures to destroy pathogens and increase shelf life, while preserving taste, texture, color and nutrients. This is accomplished by the use of an isostatic pressure chamber which is filled with a hydraulic fluid, usually water. The product is packaged in a flexible container and placed in the chamber. Inside the chamber extreme pressures, up to 87,000 psi (600 MPa), are applied and sustained for several minutes. This is done without compromising physical and chemical properties of the product due to the use of an isostatic chamber. Inside an isostatic chamber pressure is applied homogenously, meaning it is applied omnidirectional. Without a pressure gradient physical and chemical alterations are minimalized.
Isostatic pressure chamber. Image Credit: Avure Technologies, Inc.
High pressure processing does not work with all types of perishable items and is preferably applied to acidic products. Some products still require thermal processing in order to destroy pathogens and deactivate spoilage organisms. Several companies and universities offer HPP services for product and process development, while contractual toll processing is also available.
Resources:
Avure - High Pressure Processing of Food
