Advances in Food Processing Using High Hydrostatic Pressure Technology (3…
Advances in Food Processing Using High
Hydrostatic Pressure Technology
:check: Improve food processing methods.
:check: Thermal processes are not very effective.
:check: HPP is considered one of the most promising non-thermal food preservation techniques.
2.0 Principles Of HPP Technologies
:star: Small molecules - permeation and filling, and adhere.
:star: Larger molecule chains are lengthened.
:star: Enzyme inactivation.
:star: Inactivates microorganisms.
:star: Damage microbial membranes.
:star: The effect of preservation can be improved.
:star: Do not require chemical additives.
:star: Viruses can be deactivated at a lower pressure, and bacteria, fungi, and yeast can be destroyed at 600 MPa.
:star: Easy to control.
2.1 Liquid Food
:star: Raw materials -
:star: Decreasing the pressure for delivering the items.
2.2 Solid and Semi-solid Food
:star: Raw materials - Processed in advance.
:star: Transferred into high-pressure.
:star: The pressure is decreased after the pressure process is complete.
:star: High standard method.
3.0 Characteristics Of HPP
3.1 Pasteurization And Sterilization
:black_flag: High pressure.
:black_flag: Pressure + Heat = Method
3.2 Maintaining Nutritional Value And Quality Of Foods
:black_flag: Inactive the harmful microorganism without affecting the food and improve the quality of food.
:black_flag: Enhances reaction.
3.3 Maintaining Food Flavor And Color
:black_flag: Limited effect on low molecular weight compounds of food products and can inactive enzymes.
:black_flag: Alleviate Maillard reaction, achieve sterilization and preserve original fresh flavors of food.
3.4 High-Pressure Shift Freezing
:black_flag: Smaller ice crystals and reduced tissular damage.
:black_flag: Decrease of ice point and instant transmission of pressure.
3.5 Extending Product Shelf-Life
:black_flag:Inactivation of food spoilage microorganisms and enzymes.
:black_flag: Induced hardening effect in fresh shrimp.
3.6 Improving Food Quality And Value
:black_flag: Nutrition can be preserved and the organoleptic quality can be improved.
:black_flag:Optimizing pressure-time conditions.
3.7 Energy Saving
:black_flag: Food are not directly in contact with high pressure equipment when packaged.
4.0 Application Of High Pressure In Food Processing
4.1 Fruit & Vegetable-Drived Products
:pencil2: Can preserve nutritional value and delicate sensory properties.
4.2 Egg Products
:pencil2: Extend shelf life & prevent pasteurization process disadvantage.
4.3 Dairy Products
:pencil2: Preserve flavour, texture & nutrient of milk.
:pencil2: Extend shelf life & present fresh-like product.
:pencil2: Increases safety.
:pencil2: Protect from possible pathogen contamination.
4.7 Food Biotechnologies
:pencil2: Developing healthier food product
4.6 Alcoholic Beverages
:pencil2: Control Brettanomyces & avoid its negative effect.
4.5 Meat Products
:pencil2: Improving the microbial inactivation.
5.0 Prospects Of HPP Applications And Additional Topics
5.1 Flavor Of The Food Required Improvement
:pen: Effect only in covalent bond.
:pen: No browning reaction.
:pen: Color and aroma remain same.
:pen: No specific thermal properties.
:pen: Solution - Combining with thermal process.
5.2 Stricter Requirement for sterilization
:pen: Low temperature.
:pen: Make sure for enzyme and microorganisms.
5.3 High Requirement of Materials
:pen: Agricultural products.
:pen: Be aware of "pesticide".
5.4 Limited Choices Of Food Product Containers
:pen: Packaging must good.
Low oxygen permeability
5.5 High-Cost Equipment
:pen: Difficult to manufacture.