Tatiana Koutchma - Adapting High Hydrostatic Pressure

1. Tables in Chapter 2
2. Tables in Chapter 4
3. Tables in Chapter 5
4. Tables in Chapter 8

1. Figures in Chapter 4
2. Figures in Chapter 6
3. Figures in Chapter 7
4. Figures in Chapter 8

Tatiana Koutchma, PhD

Agriculture and Agri-Food Canada, Guelph Food Research Center, Guelph, ON, Canada

Novel Technologies in the Food Industry

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First published 2014

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The publication targets a broad audience of food industry professionals, government scientists, academia personnel, regulators, and graduate students, who are interested in exploring high hydrostatic pressure technology or HPP for food applications. The benefits of HPP for nonthermal treatment of different groups of raw and finished products in the different categories of juices, fruits and vegetables, meat and fish products are presented. After introduction of the basic principles of HPP technology, the focus has been made on discussing specific pressure-induced effects on foods properties and packaging that need to be known before specifying HPP process and equipment. This will include the discussion of phenomena of adiabatic temperature increase, HPP in-container principle and requirements for plastic materials, critical process and product parameters, and how they can affect microbial efficacy of HPP treatments. The brief reviews of reported studies for HPP treatments of commercially produced foods are presented followed by the detailed information regarding manufacturers of HPP processing equipment and consideration to take into account when installing HPP unit. Development of HPP preservation process, energy savings, environmental aspects and regulatory status around the globe in North America, EU, New Zealand, and Australia are discussed in order to assist the end users to learn about recent trends and to give practical recommendations to accelerate the transfer of accumulated HPP knowledge in commercial operations.

The benefits of hydrostatic pressure processing (HPP) technology are briefly introduced for the range of food applications. Geography of HPP products market and products categories are discussed along with the perspectives of the HPP equipment manufacturing. The need in practical recommendation and steps is justified to accelerate the HPP technology transfer.

High hydrostatic pressure; novel technologies; non-thermal; preservation; shelf-life extension; natural products

The benefits of hydrostatic pressure processing (HPP) technology are briefly introduced for the range of food applications. Geography of HPP products market and products categories are discussed along with the perspectives of the HPP equipment manufacturing. The need in practical recommendation and steps is justified to accelerate the HPP technology transfer.

High hydrostatic pressure processing (HPP) is a novel technique that emerged in food production within the last decade and more recently for pharmaceutical and medical applications. Key advantages of HPP such as instant and homogenous transmittance of pressure in the treated product and the possibility of processing at ambient temperatures represent an attractive powerful tool to implement mild postpackaging processing for a broad range of foods. Pathogens inactivation and shelf-life extension in ready-to-eat (RTE) meats are, apparently, the HPP applications that have made the technology known and accepted in the food industry. Theoretically pressuretemperature operational conditions for HPP treatment of foods may range from 300 to 1000 MPa at 20C to 121C, depending on the process and the nature of the food resulting in the processes such as sterilization, pasteurization, or shelf-life extension with added value.

HPP as a clean label technology has found a growing acceptance in the food industry for producing high-quality foods. The recent market research study reported that by 2013 the global HPP products market has achieved $3 billion. Fruit and vegetable products are the largest product market for HPP, followed by meat products and then seafood and fish products. North America dominates the global HPP products and equipment market, with the United States as the largest market. United States as a leading adaptor of the technology is followed by parts of Europe (Spain, Germany, France, The Netherlands, Great Britain, and Italy), Asia (Japan, China, Taiwan), Australia, and New Zealand. In 2013, the estimate of HPP equipment market was $350 million and is projected to grow at 11% Compound Annual Growth Rate (CAGR) for the next 5 years.