HPP Technology or High Pressure Processing retains natural food qualities such as freshness, texture, vitamins and enzymes while inactivating most bacterial pathogens. At the same time, HPP eliminates the need for heat pasteurization, cooking and the need for chemical preservatives. HPP is a picture of the future in food manufacturing.
According to Darrell Peeden co-founder of Chips N’ Dip LLC, because “our company is dedicated to providing our customers the freshest, safest, home-style foods on the market, we have selected High Pressure Processing as a crucial method in our post-production process that provides and maintains our products' superior fresh taste, high nutritional values, no preservatives and long shelf life characteristics.”
What is High Pressure Processing?
Ohio State University’s Department of Food Science and Technology explains that HPP subjects food products to pressures of up to 87,000 psi, or about 6,000 atm (atmospheres of pressure).
Also known as UHP (ultra high pressure processing) or HHP (high hydrostatic pressure processing), HHP is highly effective at eliminating bacterial contaminants without the use of chemical additives or subjecting products to heat. The structure of foods processed at ultra high pressures is not damaged because equal pressure is applied to all surfaces of the product from all directions.
How does high hydrostatic-pressure processing benefit consumers?
At first glance, it would seem that increased pressure would result in a corresponding increase in temperature, compromising freshness and viability. However, high pressure processing can be completed at ambient or even refrigerated temperatures.
Darrell Peeden relates, “our product is at 34°F before it goes into the [pressurizing] chamber. Before the pressurizing starts the water temperature is 41°F - 44°F. Once it reaches the pressure we need, the temperature can go up to 50°F during the 2 minute hold-time.”
Because high pressure processing works best on high water-content foods, it has many applications for the avoidance of mass food contaminations such as those we have recently seen in cantaloupe and raw beef products.
What is the shelf-life of HPP products?
HPP products have a shelf-life that is comparable to heat processed pasteurized foods. Low acid foods, however, typically need to be stored and distributed under refrigeration. Refrigeration maintains microbial stability and prevents spore growth in products.
HPP: The Future of Food Processing Science
As consumers become more aware of HPP technology, they will come to prefer and demand it. High hydrostatic pressure processing poses none of the dangers inherent in irradiation or artificial chemical preservatives. HPP also avoids heat degradation of vitamins, enzymes, flavors and texture as is found in cooking and pasteurization.
While HPP equipment is not cheap, there are a few companies who have begun to out-source these services. High pressure processing is becoming a viable alternative in food manufacturing safety, with HPP services running about 30-cents per pound. Such a small price for consumers to pay when they are shopping for peace-of-mind along with quality nutrition.
Reference
- CDC. Morbidity and Mortality Weekly Report. Retrieved October 4, 2011
- Ohio State University, (nd). High Pressure Processing: Fact sheet for food processors. Retrieved October 12, 2011.
- Peeden, D. A personal interview. Conducted October 12, 2011
- Raghubeer, E, et al. (2008) The Role of Technology in Food Safety. Avure Technology
Maria Blanco - Writer/Editor, Certified Family Herbalist, Naturopath, Holistic Nutritional Consultant
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