Special topic on application of ultrahigh pressure sterilization technology
Principles of ultrahigh pressure sterilization technology
Ultra-high pressure processing (HPP): A natural method of preserving food and beverages, ultra-high pressure processing (HPP), also known as ultra-high pressure preservation, ultra-high pressure processing, ultra-high pressure sterilization or cold sterilization, etc.; uses clean, fresh cold water to generate ultra-high pressure, This inactivates foodborne pathogens and extends the refrigerated shelf life of food and beverages without the need for high temperatures, preservatives, or high osmotic pressure (added salt or sugar, etc.) to preserve the food.
HPP works by placing packaged food and beverages into a sterilization chamber, filling the sterilization chamber with pure water, and then using a specially designed booster pump to pressurize the water and contents to a pressure of 87,000 psi ( 600MPa).
This pressure is omnidirectional, allowing for even and immediate distribution throughout the product, regardless of product size, volume or packaging material. Therefore, a 10g package will be subject to the same pressure treatment effects as a 50kg package, which is different from heat treatment or other treatments. Therefore, HPP has become the preferred process among non-thermal food processing technologies. Post-sterilization processes effectively inactivate foodborne pathogens, allowing food and beverage manufacturers to confidently provide consumers with safe and high-quality food
1. The sterilization process with excellent capabilities can inactivate many food pathogens of concern and can also slow down the growth of spoilage bacteria, thereby extending the refrigerated shelf life of fresh ingredients by 2-10 times.
2. Most traditional food processing methods, such as heat treatment and/or chemical additives, have negative effects on health and nutrition. Consumers want foods with high nutritional value, especially those that are fresh or minimally processed. Mainly due to the fact that HPP has no effect on the covalent bonds between atoms, HPP products can well retain vitamins and bioactive substances in food and basically will not affect the nutritional content of food.
3. Manufacturers using HPP can remove chemical preservatives used to control microbial growth from formulas, reduce the frequency of food safety inspections, meet customer demand for preservative-free foods, and at the same time reduce operating costs, thereby achieving higher company value.
Quality products with fresh flavors – some just taste better
Clean label products – eliminates the need for chemical preservatives
Higher nutritional value – bioactive components and covalent bonds are largely unaffected
Extend refrigerated shelf life by 2 to 10 times – expanding market reach
More flexibility in production planning, raw material procurement and logistics
Opportunities for new products – special effects on hydrocolloids
Reduce the frequency of food safety testing – post-sterilization process
Food ultra-high pressure sterilization (HPP) technology involves food technology, microbiology, physics, automation technology, engineering and other disciplines; it is a high-tech product that integrates many disciplines. The principle is to put food under ultra-high pressure for several minutes. In a low temperature or room temperature environment, this pressure can kill microorganisms in the food, mainly destroying the cell membrane of the microorganisms and killing some important enzymes. , making it inactive.
HPP is used commercially in a wide range of foods and beverages such as ready-to-eat deli meats, fruit, vegetable and dairy beverages, children's foods, dairy products, pet foods, convenience dishes, pre-cured meats and meals, seafood, and a variety of plant-based products, including guacamole, hummus, salsas, ready-to-eat salads, tofu and plant-based meat products.
