High-pressure processing

Definition

High-pressure processing (HPP) is a method used to preserve and sterilize food by applying high levels of hydrostatic pressure. This process inactivates microorganisms without the need for heat, maintaining food quality.

5 Must Know Facts For Your Next Test

1. HPP can achieve pressures up to 600 MPa, effectively inactivating bacteria, viruses, and parasites.
2. The process is effective at room temperature, reducing thermal damage to food products.
3. HPP disrupts cellular functions of microorganisms, leading to their inactivation.
4. It is commonly used for preserving juices, seafood, and ready-to-eat meats.
5. HPP can extend the shelf life of products while maintaining nutritional value and sensory qualities.

Review Questions

• What pressure levels are typically used in high-pressure processing to inactivate microorganisms?
• How does HPP differ from traditional thermal pasteurization methods?
• What are some types of food products that commonly undergo HPP?

Related terms

Pasteurization: A process that uses heat to kill harmful microorganisms in food and beverages.

Sterilization: The complete elimination or destruction of all forms of microbial life.

Hydrostatic Pressure: Pressure applied equally in all directions on a substance when it is submerged in a fluid.