Chapter 15 HP 2.pptVIP

Chapter 15 High Hydrostatic Pressure Technology in Food Preservation Outline 15.1 Introduction 15.2 Principle and equipment 15.3 Effect of HP on microorganisms 15.4 Effect of HP on quality-related enzymes 15.5 Effect of HP on nutritional value and color quality 15.1 Introduction Thermal processes are mostly used in food industry Consumer’s higher requirement for food More convenient, fresher, less heavily processed, natural, healthier, less preservatives… High pressure has the potential to meet such requirement 15.1 Introduction Preliminary research about HP in foods A century ago Pressure sensitivity of micros in milk, fruit and vegetables Conclusion: shelf life could be extended by HP Early application encumbered by equipment Unique advantages of HP Inactivating enzymes microorganisms Minimal deleterious effects on food quality Independent of product size, geometry Effect is uniform instantaneous Unlikely to replace conventional thermal processing High pressure processes:0.1-0.2€/L Thermal treatment : 0.02-0.04€/L Novel food with improved functional properties Commercial Application First product in the world 1990, Japan, Fruit-based jam First product in Europe Fruit juice, France United States Guacamole, oysters, hummus 15.2 Principles Equipment 1. Principles Pressure Deepest point in the oceans: 100MPa Center of the earth: 360GPa Diamond grit production: 5-6GPa Principles of isostatic processing At given point, hydrostatic pressure is same at all directions Pressure is transmitted uniformly and immediately through pressure transferring medium Food compressed by uniform pressure from every direction Return to original shape when the pressure released Independent on product size geometry 2. Equipment Pressure vessel Pressure generation system Temperature control device Materials handling system 15.3 Effects of High Pressure on Microorganisms Pressure temperature resistance Intrinsic stability of macromolecules Ribonucleic acid/RNA Ribosomes Nuc