How does HPP work?
Most processed foods today are heat processed to kill bacteria. Heat oftentimes diminishes the quality of a product. High pressure processing provides an alternative means of killing bacteria which can cause spoilage or food-borne disease without a loss of sensory quality or nutrients. In a typical HPP process, the product is packaged in a flexible container (pouch or plastic bottle) and is loaded into a high pressure chamber filled with a pressure transmitting (hydraulic) fluid. The hydraulic fluid in the chamber is pressurized with a pump and this pressure is transmitted through the package into the food itself. Pressure is applied for a specific time, usually 3-5 minutes. The processed product is then removed and stored/distributed in the conventional manner. Because of the uniform manner in which the pressure is transmitted (in all directions simultaneously), food retains its shape, even at extreme pressures. And because no heat is needed, the sensory characteristics of the food ar
