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What is HPP? All the relevant information about High Pressure Processing

1. What is High Pressure Processing (HPP)?
High pressure processing allows gentle preservation of food by high pressure without additives or heat. To achieve this a pressure of 6,000 bar – which equals roughly the weight of three jumbo jets acting on a smartphone-sized area - is applied to the products.The food is conveyed in special baskets into a high-pressure vessel. It then moves into the machine and is filled with water.Pumps increase the pressure in the vessel, which is applied both immediately and evenly spread leaving no evident crushing effecton the products. Once finished the pressure is reduced and your product has a much longer shelf life and maximum product safety.

HPP is a non thermal sterilization method that uses ultra-high pressure to sterilize food. It utilizes the characteristic that bacteria and microorganisms will become inactive in an ultra-high pressure environment for a few minutes, and because it is not heated, it retains the original taste and texture of the food to the greatest extent possible.

Ultra high pressure technology refers to the technique of processing food under high hydrostatic pressure (100-1000 MPa)
conditions. Under ultra-high pressure, large molecules in food such as protein molecules undergo changes in their hydrogenbonding, ionic bonding, hydration, and hydrophobic interactions. The tertiary and quaternary structures are destroyed, and theprotein structure expands and loosens, exposing more enzyme cleavage sites and improving the catalytic efficiency and in vitrodigestion rate of enzymes towards proteins. Another mechanism by which ultra-high pressure treatment improves protein digestion
may be by disrupting non covalent and disulfide bonds in trypsin inhibitors, thereby reducing their activity. It should be notedhat the increase in processing pressure and the extension of time should also be within a moderate range. For example, whenpapain is combined with ultra-high pressure to tenderize camel meat, collagen and muscle cells will be damaged when the pressure time exceeds 20 minutes, resulting in an increase in the maximum shear force of camel meat; What are the foods suitable for HPP sterilization? Juice puree, meat and secondary processed products (sausages, meat sauce), milk and pre made pickled vegetables,
alcoholic beverages, etc. (excluding soaked food), theoretically, videos with a moisture content of not less than 72% can be sterilized under ultra-high pressure.