High Pressure Processing
High Pressure Processing is a method of food processing.
High Pressure Processing (HPP) is a method of food processing where food is subjected to elevated pressures (Max.100,000psi), without the addition of heat, to alter the food attributes in order to achieve consumer-desired qualities. Compared to thermal processing, HPP results in foods with fresher taste, and better appearance, texture and nutrition. High pressure processing can be conducted at ambient or refrigerated temperatures, thereby eliminating thermally induced cooked off-avors. Representative products that are produced using HPP are many kinds of fruits, juice, ham, seafood and sauce. |
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 Applications of High Pressure Processing |
• High Pressure Sterilization
• High pressure enzymatic reaction
• Fermentation in food processing
• Food property changes
• Food preservation
• High pressure extraction
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| Applications |
Effects
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| Minimally process foods |
Keep flavor, sterilization
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| Seafood, vegetables |
Shells separating, sterilization
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| Frozen foods |
Homogeneous defrost(prevent cell damage)
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| Processed meat products |
Aging, storage, improve flavor
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| Instant rice |
Improve digestion and flavor
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| Functional foods |
Extracting active ingredients
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| [Shells separating] |
[Cell damage] |
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| iochemical changes depending on pressure |
| 1.000/ |
Protein dissociation, Cell damage, enzyme reaction speed change |
| 2.000/ |
Protein dissociation, Cell damage, enzyme reaction speed change |
| 3.000/ |
Microbes and viruses destruction |
| 4.000/ |
Starch gelatinization, protein change and precipitation |
| 5.000/ |
Enzyme irreversible inactivation |
| 6.000/ |
Heat-resisting spores distruction |
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| Material |
Products |
HPP Condition
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| Bamboo |
Enzyme inactivation |
2,000/ (1~3 min)
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| Seafood |
Removing microbes and viruses |
1,000 ~ 4,000/ (5~45 min)
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| Medicine |
Starch gelatinization, protein changes |
2,000~3,000/(5~45min)
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| Rice starch |
Enzyme inactivation |
Over 1,000/ (1~300 min)
starch suspension solid-liquid separating |
| Soya bean |
Removing heat-resisting spores |
1,500/ ~High pressure micronization
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| Medicinal plant |
Extracts |
1,000~4,000/ (1~90 min) |
| Fresh ginseng |
White/red ginseng |
Hot wind drying after high pressure treatment |
| Ginseng |
Ginsenoside |
2,000 ~ 12,000/ (5~30 min) |
| Carrot |
Carrot processing(high pressure sterilization) |
4,000 ~ 8,000/ |
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| Features of High Pressure Processing |
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