Hpp

HPP is a non thermal process which is widely used in food processing.It is becoming a promising technique.High Pressure Processing (HPP) technology is gaining remarkable presence in the seafood
industry as a non-thermal technology for controlling microorganisms and improving the
processing of shellfish and crustaceans. The conventional application of the technology was
primarily for the inactivation of microorganisms for food safety and shelf-life extension benefits.

1. WELCOME SEMINAR ON High Pressure Processing Presented by Reshma C 2015-06-019 11/24/2019 HPP 1

2. Why HPP Non thermal pasteurization Since 19th century and most prominent from 2000. Not only inactivation of micro organisms but also value addition. Retension of natural colour , flavour and texture without no loss of vitamins and minerals. 11/24/2019 HPP 2

3. Contents 11/24/2019 HPP 3 1.Introduction 2.HPP : Principles/Mechanism 3.Techniques & Equipment 4.Working of HPP 5.Effect on micro organisms 6.Applications 7.Advantages 8.Limitations 9.Case studies 10.Summary

4. Introduction 1895 –killing bacteria Kimura Ketal :450Pa or more improve milk quality HPP=HPT=UHP 100-800Mpa for second to minutes Little effect on covalent bonds 21 st century used to separate shell from shell fishes 11/24/2019 HPP 4

5. HPP Principles Simply it’s a method of preserving and sterilization of food. Processing done at high pressure inactivation of microbes and enzymes. 11/24/2019 HPP 5 Equlibrium condition Decrease in volume Increase in pressure Volume change Non covalent bonds break Modification of compounds Instantaneous & uniform Independent of shape, size, composition 45-50 ⁰c:inactivation of pathogens & spoilage microbes 90-110⁰C+500-700Mpa: inactivation of spore forming bacterias log phase of bacteria most sensitive to pressure

6. Cntd …… Le- Chatelier principle Relationship between pressure and volume Iso static principle Compression in uniform pressure Mass & time dependence Moisture content 11/24/2019 HPP 6

7. Techniques and equipment Similar to conventional batch heat processing It requires: Pressure vessel Pressure generating valve Pressure medium: soluble oil (bottom) Iso static process Pressure : (300-700Mpa) for 15 min 10,000 fold reduction in food poisoning bacteria 11/24/2019 HPP 7

8. Working 11/24/2019 HPP 8

9. Generation of High pressure 11/24/2019 HPP 9 2.Indirect compression 3. Heating of th e pressure medium 1.Direct compression

10. In direct compression Direct compression 11/24/2019 HPP 10

11. HPP Packaging Requires For best pressure transmission within the product : No gas inclusions No head space in the packages Increased moisture content Suitability of packaging material Flexible materials Vacuum packed 11/24/2019 HPP 11

12. Ctnd ……….. Packaging materials: Stomacher bags ,sterile tubes, polyester tubes, pouches ,flexible systems. They should have the ability to prevent deterioration Small head space 11/24/2019 HPP 12

13. Effect on micro organisms Pressure of 400-600Mpa for 2 min can reduce 4 log units or greater Also inactivates enzymes Small change in organo- leptic property of food Gram positive organisms are higher resistant than gram negative organisms HPP kill organism by interrupting cellular function 11/24/2019 HPP 13

14. C ntd …. Effectiveness depends on: 1.Pressure applied 2.Holding time 3.Temperature 4. Type of food matrix 5.Target organism 11/24/2019 HPP 14

15. Microbial inactivation Its by increasing permeability of cell membrane Inhibition of enzymes vital for bacterial survival and reproduction of bacterial cells Also dependent on organism Water activity and pH 11/24/2019 HPP 15

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17. Applications of HPP 11/24/2019 HPP 17 1.Fruits and vegetable industry 2.Meat and fish industry 3. Dairy and egg industry

18. Fruits and vegetable industry Does not depreciate the nutritional & sensory characteristics Maintains shelf life Potassium leaching is reduced 20% Ascorbic acid retained 90% 11/24/2019 HPP 18

19. Meat & Fish industry Inactivation of micro organisms Pressure range:200-400Mpa Total inhibition @400-500Mpa Pseudomonas species not by HPP ,HPP plus other technology needed Meat dis- colouration at HPP : whitening effect by globin denaturation , heam displacement or release or oxidation 11/24/2019 HPP 19

20. Dairy & egg industry Pressure applied before homogenization Inverse relation ship between emulsifying efficiency and applied pressure and time Improved microbial quality without modifying lactoperoxidase activity Beta lactalbumin and BSA pressure resistant (400Mpa+60min) 11/24/2019 HPP 20

21. Advantages Characteristics of fresh product are retained, sensorial and nutritional properties Destroys pathogens Extends product shelf life Reduces drastically the overall microbiological spoiling flora . Reduce the need of food preservatives Able to shunk molluscs or extract crustacean meat without boiling Only needs water (which is recycled) and electricity. 11/24/2019 HPP 21

22. Limitations Capital cost for commercial scale Substantial economic losses Complex machinery is needed. 11/24/2019 HPP 22

23. 11/24/2019 HPP 23 Case Study

24. HPP for safety Paper was presented at the International Review Conference on Biotechnology, Vienna, Austria, November 2004. M.FonbergBroczek,B.Windyga,J.Szczawiński,M.Szczawińska,D.Pietrzak and G.Prestamo 11/24/2019 HPP 24 CASE STUDY:1

25. Aim: Inactivation of L.monocytogens , A.hydeophilae , E.hirae in artifically contaminated ham, cheese, and fruit juices all containing 10 ‸6 microbes/gram. Influence of HPP treatment on microbial quality & shelf life prolongation of pork ham & loin 11/24/2019 HPP 25

26. Materials Required: Different stains of L.monocytogens , A.hydeophilae , E.hirae Sample preparation: L.monocytogens : contaminated the apple and pork ham A.hydeophilae , E.hirae : contaminated ripened hard cheese 11/24/2019 HPP 26

27. Results and discussions L.monocytogens – causative organism of listeriosis Dairy products, raw meat, cheese A.hydrophila – Rapid growth @5⁰C Lack of thermal treatment(or inadequate cooling) Prolonged storage under refrigeration Ready to eat foods E.hirae - Indicator of GMP Growth range :7-45⁰C(thermo vegetative bacteria) Salt tolerant Excessive growth in increased content of histamine and thyramine 11/24/2019 HPP 27

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29. Cntd ………… Number of bacteria decreased proportionally with pressure and time E.hirae is more resistant than L.monocytogens and A.hydrophila . A.hydrphila is more sensitive to HPP E.hirae 6 log reduction Samples are investigated : Decreased bacterial count HPP increased shelflife 11/24/2019 HPP 29

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32. Case study 2: A predictive modelling study for using high hydrostatic pressure, a food processing technology, for protein extraction Done by : Ergin Murat ALTUNER 11/24/2019 HPP 32

33. HPP 100-800Mpa or 1000Mpa is used. Cold isostatic Super high pressure Also used for extraction of active ingredients bio materials Solubility increases on increasing pressure and increasing solvent 11/24/2019 HPP 33

34. Aim Fit a response model to one response , extracted protein concentration by using HPP , as function of two particular controllable factors of extension procedure. Procedure: Solvents: PBS , Tris HCl,TCA -acetone Factors used: Pressure and extraction solvent Pressure:100MPa-300Mpa centre pressure 200MPa 11/24/2019 HPP 34

35. Predictive Analysis According to the analysis, protein concentration response can be defined by the equation given below: U= 0.008442>Pressure@ 0.85425>Extraction Solvent@ 34.29753 11/24/2019 HPP 35

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37. Summary HPP is a promising technique Only predictable changes in proteins , complex carbohydrates Pressure , time & temperature : parameters Time is mainly seconds More dependent up on food to be processed Packaging material also have a role After processing product should be vacuum packed 11/24/2019 HPP 37

38. References 1. Lopez FR, Carrascosa AV, Olano A (1996) The effect of high pressure whey protein denaturation and cheese making properties of raw milk. J Dairy Sci 79: 929-936. 2. Lopez FR, Carrascosa AV, Olano A (1996) The effect of high pressure whey protein denaturation and cheese making properties of raw milk. J Dairy Sci 79: 929-936. 3. Tauscher BK (1999) High pressure and chemical reactions effects on nutrients and pigments. Emerging food Sci Tech Tempere Finland 58: 22-24. 4. Cheftel JC (1995) Review: High pressure microbial inactivation and food preservation. Food SciTechnolInt 1: 75-90. 5.Erkmen O, Karatas S (1997) Effects of high hydrostatics pressure on Staphylococcus aureus in milk. J Food Eng 33: 257-262. 11/24/2019 HPP 38

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40. 11/24/2019 HPP 40 Thank you