The 5 Need to Know facts about High Pressure Processing

1 What is High Pressure Processing and why use it?

First, what is high pressure processing? High pressure processing is a pasteurization technique that is non-thermal and protects foods using extreme pressure. How much pressure? Think of the deepest known parts of the sea- the Mariana Trench, then go six times deeper. Why use this method? It’s a safe alternative to heat pasteurization that not only kills pathogens in food, but it also removes a lot of the good stuff, often resulting in lowering the vitamin and nutrient content of the food.
Heat pasteurization can also alter the flavor and aroma of the food being processed. While both methods will kill pathogens such as listeria, salmonella and E. coli and extend the shelf life of the food, only high pressure processing will maintain the flavor and nutritional profile of the foods being processed. All of this is done without using any preservatives or chemicals.

2 How does High Pressure Processing Work?

High pressure processing uses high pressure to break down the membrane of the microbial cell of pathogens, thereby killing them. The pressed used on these foods can go up to 6,000 bar or 87,000 psi. Pressure is applied in all directions uniformly (typically while being under water in a HPP Vessel) for about one to six minutes, while maintaining their original shape.

3 What kinds of foods go through High Pressure Processing?

Surprisingly, a lot. High pressure processing can do everything from tripling the shelf life of guacamole to killing dangerous pathogens in ready-to-eat meats. Some foods that are not suited for high pressure processing include foods like bread, marshmallows or other dry solids with pockets of air. With the reason being that the pockets of air would cause the product to collapse under water pressure.

4 How much does High Pressure Processing affect the shelf life of a food product?

For non-acidic foods, high pressure processing can extend the shelf-life 2–3 fold, if not more! For meats, seafood, and dairy products high pressure processing safety doubles the shelf life. For things like guacamole, wet salads, salsas, dressings, and dips the shelf life multiplies up to six times without adding any risk to the customer, although, you should still store your leftovers in the refrigerator.

5 The cost of High Pressure Processing

The current commercial price of high-pressure vessel ranges from $600,000 to $4 million dollars depending on the food equipment capacity and the extent of automation. As a fairly new processing technology, the pressure processed products may cost anywhere between 3–10 cents per pound more to process than the more traditional, thermally processed products. The cost can be outweighed by the benefits of increased shelf life, quality, and safety.

No matter if you’re using high pressure processing or not, QWerks is on the forefront of data collection and reporting for your quality team. Our team is moving the food industry forward by creating tools that work for quality professionals, made by quality professionals. Find out more about QWerks.