High-pressure Food Processing

2008 ◽  
Vol 14 (5) ◽  
pp. 413-418 ◽  
Author(s):  
V.M. Balasubramaniam ◽  
D. Farkas
Keyword(s):  
High Pressure ◽  
Thermal Conditions ◽  
Nutrient Content ◽  
Elevated Pressure ◽  
High Pressure Processing ◽  
Heat Processing ◽  
Bacterial Inactivation ◽  
Indicator Organisms ◽  
Heat Pasteurization ◽  
Shelf Stable

High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods. This paper outlines research needs for further advancement of high pressure processing technology. Kinetic models are needed for describing bacterial inactivation under combined pressure-thermal conditions and for microbial process evaluation. Further, identification of suitable surrogate organisms are needed for use as indicator organisms and for process validation studies. More research is needed to evaluate process uniformity at elevated pressure-thermal conditions to facilitate successful introduction of low-acid shelf-stable foods. Combinations of non-thermal technologies with high pressure could reduce the severity of the process pressure requirement. Likewise, processing equipment requires improvements in reliability and line-speed to compete with heat pasteurization lines. More studies are also needed to document the changes in animal and vegetable tissue and nutrient content during pressure processing, from types of packaging, and from storage.

scholarly journals The effect of high pressure treatment on the quality of chicken breast meat

2020 ◽  
Vol 14 (3-4) ◽  
pp. 76-81
Author(s):  
Nives Marušić Radovčić ◽  
Damir Ježek ◽  
Ksenija Markov ◽  
Jadranka Frece ◽  
Duška Ćurić ◽  
...  
Keyword(s):  
High Pressure ◽  
Treatment Time ◽  
Elevated Pressure ◽  
Quality Parameters ◽  
High Pressure Processing ◽  
Chicken Breast ◽  
Moisture Uptake ◽  
Breast Meat ◽  
Chicken Breast Meat ◽  
Cooking Yield

In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high hydrostatic pressure resulted in a modification of quality parameters of chicken breast meat. By increasing pressure and time of the treatment the moisture uptake was reduced: samples treated with 300 MPa for 10 min had the lowest moisture uptake values. Cooking yield was not affected by HPP treatments. Increased pressure affected the colour by increasing L*, a* and b* values (only HPP treatment of 100 MPa in duration of 5 and 10 minutes did not affect colour of chicken breast meat). Lower pressures (100 and 200 MPa) tenderized, whereas elevated pressure (300 MPa) increased hardness in chicken breast fillets. Higher level of pressure (300 MPa) reduced bacteria count by about 3.0 – 5.3 log (CFU/g), depending on the microorganism and duration of the process.

scholarly journals High-Pressure Processing for Sustainable Food Supply

2021 ◽  
Vol 13 (24) ◽  
pp. 13908
Author(s):  
Brera Ghulam Nabi ◽  
Kinza Mukhtar ◽  
Rai Naveed Arshad ◽  
Emanuele Radicetti ◽  
Paola Tedeschi ◽  
...  
Keyword(s):  
High Pressure ◽  
Food Supply ◽  
Nutrient Content ◽  
Food Samples ◽  
High Pressure Processing ◽  
Thermal Processes ◽  
Sustainable Food ◽  
Improve Energy Efficiency ◽  
Food Industries ◽  
Balanced Approach

Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

Influence of kinetic parameters of high pressure processing on bacterial inactivation in a buffer system

2006 ◽  
Vol 106 (3) ◽  
pp. 324-330 ◽  
Author(s):  
N. Chapleau ◽  
M. Ritz ◽  
S. Delépine ◽  
F. Jugiau ◽  
M. Federighi ◽  
...  
Keyword(s):  
High Pressure ◽  
Kinetic Parameters ◽  
High Pressure Processing ◽  
Buffer System ◽  
Bacterial Inactivation

Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation

2001 ◽  
Vol 66 (3) ◽  
pp. 482-484 ◽  
Author(s):  
J. Yuste ◽  
R. Pla ◽  
M. Capellas ◽  
E. Sendra ◽  
E. Beltran ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Poultry Meat ◽  
Bacterial Inactivation

Production of Shelf-Stable Ranch Dressing Using High-Pressure Processing

2009 ◽  
Vol 74 (2) ◽  
pp. M83-M93 ◽  
Author(s):  
J.G. Waite ◽  
J.M. Jones ◽  
E.J. Turek ◽  
C.P. Dunne ◽  
A.O. Wright ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Shelf Stable

scholarly journals High-Pressure Crystallization of iPP Nucleated with 1,3:2,4-bis(3,4-dimethylbenzylidene)sorbitol

Polymers ◽  
2021 ◽  
Vol 13 (1) ◽  
pp. 145
Author(s):  
Przemyslaw Sowinski ◽  
Ewa Piorkowska ◽  
Severine A. E. Boyer ◽  
Jean-Marc Haudin
Keyword(s):  
Grain Size ◽  
High Pressure ◽  
Isotactic Polypropylene ◽  
Thermal Conditions ◽  
Elevated Pressure ◽  
Lower Pressure ◽  
Effect Of Pressure ◽  
Cooling Crystallization ◽  
Polycrystalline Aggregates ◽  
Pressure Crystallization

1,3:2,4-bis(3,4-dimethylbenzylidene)sorbitol (DMDBS) is highly effective in nucleation of the α- form of isotactic polypropylene (iPP). However, its role in high-pressure crystallization of iPP, facilitating the formation of the γ- polymorph, has not been explored. The present paper focuses on the influence of DMDBS on nucleation of high-pressure crystallization of iPP. iPP with 0.2–1.0 wt.% of the DMDBS was crystallized under elevated pressure, up to 300 MPa, in various thermal conditions, and then analyzed by PLM, WAXD, SEM, and DSC. During cooling, crystallization temperatures (Tc) were determined. It was found that under high-pressure DMDBS nucleated crystallization of iPP in the orthorhombic γ- form. As a consequence, Tc and the γ- form content increased for the nucleated iPP, while the size of polycrystalline aggregates decreased, although the effects depended on DMDBS content. The significant increase of Tc and the decrease of grain size under high pressure of 200–300 MPa required higher content of DMDBS than the nucleation of the α-form under lower pressure, possibly due to the effect of pressure on crystallization of DMDBS itself, which is a prerequisite for its nucleating activity.

scholarly journals Effect of High Pressure Processing and Water Activity on the Survival of Listeria Monocytogenes on Ready-to-Eat Shelf-Stable Turkey-Based Meat Bars

2018 ◽  
Vol 2 (2) ◽  
pp. 134-134
Author(s):  
B. R. Bullard ◽  
R. J. Delmore ◽  
I. Geornaras ◽  
D. R. Woerner ◽  
J. N. Martin ◽  
...  
Keyword(s):  
High Pressure ◽  
Listeria Monocytogenes ◽  
Water Activity ◽  
High Pressure Processing ◽  
Shelf Stable

scholarly journals Impact of Thermal and High-Pressure Treatments on the Microbiological Quality and In Vitro Digestibility of Black Soldier Fly (Hermetia illucens) Larvae

Animals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 682
Author(s):  
Mairead Campbell ◽  
Jordi Ortuño ◽  
Alexandros Ch. Stratakos ◽  
Mark Linton ◽  
Nicolae Corcionivoschi ◽  
...  
Keyword(s):  
High Pressure ◽  
Large Scale ◽  
Microbiological Quality ◽  
Nutritional Composition ◽  
High Pressure Processing ◽  
Heat Processing ◽  
In Vitro Digestibility ◽  
Black Soldier Fly ◽  
The Impact

Black soldier fly larvae (BSFL) are gaining importance in animal feeding due to their ability to upcycle low-value agroindustry by-products into high-protein biomass. The present study evaluated the nutritional composition of BSFL reared on brewer’s by-product (BBP) and the impact of thermal (90 °C for 10/15 min) and high-pressure processing (HPP; 400/600MPa for 1.5/10 min) treatments on the microbial levels and in vitro digestibility in both ruminant and monogastric models. BBP-reared BSFL contained a high level of protein, amino acids, lauric acid, and calcium, and high counts of total viable counts (TVC; 7.97), Enterobacteriaceae (7.65), lactic acid bacteria (LAB; 6.50), and yeasts and moulds (YM; 5.07). Thermal processing was more effective (p < 0.05) than any of the HPP treatments in reducing TVC. Both temperature of 90 °C and pressure of 600 MPa reduced the levels of Enterobacteriaceae, LAB, and YM below the detection limit. In contrast, the application of the 400 MPa showed a reduced inactivation (p < 0.05) potential. Heat-treated samples did not result in any significant changes (p > 0.05) on any of the in vitro digestibility models, whereas HPP showed increased and decreased ruminal and monogastric digestibility, respectively. HPP did not seem to be a suitable, cost-effective method as an alternative to heat-processing for the large-scale treatment of BSFL.

scholarly journals Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content

2020 ◽  
Vol 66 ◽  
pp. 102490
Author(s):  
Fabiola S. Gouvea ◽  
Olga I. Padilla-Zakour ◽  
Randy W. Worobo ◽  
Bruno M. Xavier ◽  
Eduardo H.M. Walter ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Soluble Solids ◽  
Soluble Solids Content ◽  
Bacterial Inactivation ◽  
Solids Content
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