ABSTRACT
High pressure processing (HPP) is a novel method of food
processing wherein the food is subjected to elevated pres-
sures (pressures up to 900 MPa or approximately 9000 atm)
with or without the addition of heat to achieve microbial
inactivation or to alter the food attributes in order to achieve
desired qualities. Pressures used in HPP are almost ten times
greater than in the deepest oceans on earth. HPP-processed
foods are reported to have better flavor, texture, nutrient
retention, and color compared to thermally processed foods.
Pressure can be applied at ambient temperatures, thereby
eliminating thermally induced cooked off-flavors. This
benefits heat-sensitive products such as citrus juices. The
effectiveness of HPP in combination with temperature is
also being studied, providing an extended opportunity for
the HPP from the freezing and thawing of foods to the
processing of low-acid foods. High pressure processing
may also be described as high hydrostatic pressure proces-
sing (HHP) or ultra high pressure processing (UHP). HPP
can be used to process both liquid and solid foods. HPP
retains food quality and natural freshness, and extends
microbiological shelf life. The technology has its roots in
the material and process engineering industry where it has
been commercially used in sheet metal forming and isostatic
pressing of advanced materials such as turbine components
and ceramics. The effect of HPP on food microorganisms
was demonstrated by early 1900.[1]
