High Pressure Processing HPP

High pressure processing (HPP) is becoming a popular tool in food industry not only to reduce microbial load but also to induce physical changes in the... 

FIG. 10 Pressure-density relation for (A) instant nonfat milk, (B) spray-dried coffee, and (C) freeze-dried coffee all at different particle-size ranges with two water activities (dashed line aw = 0.20 solid line aw = 0.44) after 5-minute high pressure processing (HPP) treatment at different pressures (from Yan et al., 2001). 

Ramirez-Saurez, J.C. and Morrissey, M.T. 2006. Effect of high pressure processing (HPP) on shelf-hfe of alhacore tuna (Thurmus alalunga) minced muscle. Innovative Food Science and Emerging Technologies 1 19-27. 

High pressure processing (HPP) at 340,400,480, and 550 MPa has been shown to inactivate T. gondii oocysts imder experimental conditions (Lindsay et al., 2005). T. gondii in tissue cysts and oocysts are also killed by exposure to 0.5 krad of y-irradiation (Dubey, 1998a,b. Dubey and Thayer, 1994). 

FIGURE 5.1 Mean total aerobic bacteria (a, c), yeast and mold (b, d) CFU/mL of high-pressure (600 MPa, Imin), and thermally processed Valencia (65°C, Imin) and navel orange juice (85°C, 25 s). HPP 4 or HPP 10 refers to high-pressure-processed juice stored at 4°C or 10°C Thermal 4 or Thermal 10 refers to thermally processed juice stored at 4°C or 10°C Fresh 4 or Fresh 10 refers to unprocessed juice stored at 4°C or 10°C. ( Initial, week 1, S week 2 week 4, B week 8, S week 12). (From Bull, M.K. et ah, Innovat. Food Sci. Emerg. TechnoL, 5, 135, 2004. With permission.)... 

Anon, (2007c). www.hpp.vt.edu. Virginia Tech high pressure processing weh site. 

Bayindirli et al. (2006) studied the effect of high hydrostatic pressure with mild heat treatment on Staphylococcus aureus 485 in apple, orange, apricot, and sour cherry juices. The results showed that commercially practicable pressure processes can be used to inactivate even the most pressure-resistant microorganisms. The use of HPP (350 MPa) at 40°C could be considered... 

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