Hiperbaric - High Pressure Processing (HPP) Technology
High Pressure Processing (HPP) also known as high pressure pascalization or cold pasteurization is a non-thermal (5ºC – 20ºC) food and beverage preservation method that guarantees food safety and achieves an increased shelf life, while maintaining the optimum attributes of fresh products.
It is based on the use of high isostatic pressure transmitted by water of up to 6,000 bar /600MPa /87,000 psi, held for a few minutes. This pressure is transmitted uniformly and instantaneously throughout the product, therefore achieving an effect equivalent to pasteurization, except without the use of heat.
Nowadays, consumers demand food and beverages with very specific characteristics: higher sensory and nutritional quality, absence of additives and preservatives, ready to eat, with a long shelf life and 100% safe.
Non-thermal preservation techniques, like HPP, have experienced a boom in recent years because they perfectly adapt to these premises, unlike traditional thermal and chemical treatments. High pressure processing or cold pasteurization is the most extended non-thermal preservation techniques among industrial manufacturers due to its multiple advantages.
High pressure processing (HPP) does not affect covalent bonds, meaning the flavor or nutritional properties of the food remain intact. However, the three-dimensional structure of certain macromolecules such as proteins and polysaccharides does change. It is precisely these modifications that cause the membrane breakdown of the microorganisms, causing their inactivation. HPP is highly effective in terms of destroying germs, disruptors, and pathogens such as yeast, mold, and bacteria.
Currently, HPP is used for the processing of numerous food and beverage products that generally must be kept refrigerated until consumption.
Hiperbaric’s HPP technology is most versatile and easiest to implement
Until recently, only HPP In-Pack units were available, in which the process is discontinuous and applied to already packaged products. The only exception is the extraction of shellfish meat and opening of crustaceans; an application in which seafood is processed without packaging. In this case, pressures of 3,000 bar / 300 MPa / 43,000 psi are normally used.
Since 2019, Hiperbaric has made In-Bulk Technology (patent-pending) available for bulk liquid processing.
Hiperbaric offers two concepts of the same technology: In-Pack or In-Bulk. Customized and automated flexible solutions that adapt to any type of business can be applied.
HPP is a thermal preservation technology that has the most industrial applications worldwide and whose use is approved by the main food authorities. Numerous scientific journals and validation studies guarantee that HPP technology can achieve a 5-log reduction of relevant pathogenic microorganisms in juices, as required by the FDA in the United States.
HPP technology can extend the shelf life of food products up to 4x to 30xA freshly squeezed orange juice, processed by high pressure, maintains its original flavor and all its vitamins and nutrients for several weeks or even months, which means a shelf life extension of up to 30 times, taking into account that a fresh juice counts with a shelf life of only 2-3 days.
HPP can multiply the shelf life of ready meals and meat products up to 4 times. In the case of vegetable-based dips, with guacamole as the main protagonist, HPP maintains all the properties of the fresh product for around 45 days, depending on each particular reference.
- Food Safety Guaranteed. HPP destroys pathogens (Salmonella, E. Coli, Listeria, Vibrio, norovirus, etc.) and spoilage microorganisms (lactic acid bacteria, coliforms, etc.), meeting the requirements of food authorities.
- Minimal Processing. The nutritional and organoleptic characteristics of food products are kept intact. It provides minimally processed foods, maintaining the freshness of the original product.
- New Market Opportunities. In the case of some products such as cured ham, this is the only technology that allows its producers to enter markets safely, such as Japan or the US.
- Shelf Life Extension. Depending on the product, HPP extends the shelf life up to 3x to 30x, while still ensuring a high-quality product.
- Improve Supply Chain Operations. Thanks to an extended shelf life, it is possible to optimize production planning and scale operations.
- Reduce Food Waste. HPP prevents food waste on the retail shelf and in the consumers refrigerator since it has an extended shelf life.
- Clean Label. HPP allows to drastically reduce or eliminate the use of preservatives or additives in food.
- Wide Range of Applications. HPP can be used for a variety of food application. Discover the range of applications on our website.
- Versatile. HPP can be applied on packaged products (In-Pack), avoiding cross contamination; or directly on bulk liquids for greater productivity and having no limitations on packaging (In-Bulk).
- Innovative Products. HPP allows R&D teams to develop innovative products for the consumer and open new market niches.
- Increases the Extraction Yield of Shellfish Meat. HPP, at low pressures (3,000 bar), is used for opening bivalve mollusks and removing meat from crustaceans, increasing efficiency and minimizing labor.
- Eco-friendly. It requires electricity and water, which can be recycled.
- Does Not Inactivate Spores. To be able to achieve this, a combination of pressure (6,000 bar) and temperature (>100ºC) would be needed.
- Sterilization is a technology capable of inactivating spores. Normally, the food industry uses high temperatures, achieving shelf stable food at room temperature for months or years. The drawback is that the high temperatures that are applied alter the nutritional and organoleptic properties of the food or drink.
- Currently, the combination of different technologies, including HPP, is being investigated to ensure the inactivation of spores, while still maintaining the characteristics of fresh food.
- Not Effective on Dry Products. To ensure its effectiveness, it is recommended that the products have an Aw (water activity) greater than 0.8.
- In certain cases, it is possible to develop alternative products or even modify certain aspects such as formulation or acidity to make the process efficient, even if the Aw is less than 0.8.
- Possible Changes in Texture or Color. Macromolecules such as proteins and polysaccharides change their three-dimensional structure with HPP. This can generate changes in texture and color on some products (meat, eggs or fish). However, there is no alteration in their composition or flavor.
- This effect is not noticeable in raw marinated meats.
- When HPP is used for meat extraction in seafood products, the protein structure is not altered since lower pressures are used (about 3,000 bar / 300 MPa / 43,000 psi).