Page 43 - FoodFocusThailand No.163 October 2019

SMART PRODUCTION

phases. Some study reported that PEF cannot inactivate spores. increased by approximately 3 ํC per 100 MPa (8-9 ํC per 100 MPa for
PEF is suitable for pumpable foods such as fruit juice, smoothie, fat-based products) during compression and decreased during
drinking yoghurt, fruit sauce, salad dressing, milk, liquid egg and depressurization. Mechanism of microbial inactivation of HPP is
soup but inappropriate for high conductive foods such as high acid associated with the destruction of cellular membrane and enzyme
foods. PEF is commercially applied for microbial inactivation in involving replication and transcription of DNA (Patterson, 2014). In
continuous flow in piping system. Pumpable food is fed into PEF addition, HPP has the same concept of the inactivation of yeasts, molds
system prior to aseptic packaging system without holding tube and microorganisms as PEF. For example, larger microorganisms are
resulting in high throughput. Since there is no heat in PEF and the sensitive to HPP.
PEF treatment is applied in a very short, the points of concern Commercial HPP machine with pressure chamber up to 600 L is
involve whether PEF can inactivate target microorganisms; and available and higher than 150 commercial facilities are operational
whether microbial contamination are effectively controlled. Besides around the world. HPP shows a high throughput; for example, 2 tons/h
preservation, PEF can be applied for extraction or PEF pre-treatment of poultry products with a 350 L capacity (Patterson, 2014). HPP is
and freezing as well as drying. widely used to preserve and extend shelf life of various products
• High Pressure Processing (HPP) including meat product, vegetable, ready-to-eat meals, dairy products,
High pressure processing (HPP) also called high hydrostatic fruit juice and beverage, sauce, seafood and fish products. HPP products
pressure (HHP) or ultra-high pressure processing (UHP) is cold are currently marketed in North America, Europe, Australia, New
pasteurization which is used to inactivate and reduce the level of Zealand, and Asia including Thailand.
pathogenic microorganisms, extend shelf life and preserve liquid
and solid foods (except dry foods). High pressure processing (HPP)
is the application of pressure between 100-1,000 MPa (1,000-10,000
bar) (Koutchma, 2014). Commercial HPP is batch processing where เอกสารอ้างอิง/References
foods (with or without package) are first placed in a pressure Koutchma, T. 2014. Chapter 2 - Fundamentals of HPP Technology. pp. 5-10.
chamber. The pressure transmitting liquid, generally water, is In Koutchma, T., ed. Adapting High Hydrostatic Pressure for Food Processing
pumped into the system. The pressure was generated by water Operations, Academic Press.
pump or piston, held at the target pressure and time and finally Patterson, M.F. 2014. Food Technologies: High Pressure Processing. pp. 196-201.
In Motarjemi, Y., ed. Encyclopedia of Food Safety. Academic Press, Waltham.
depressurized. Pressure is isostatically and uniformly transmitted Ravishankar, S., Zhang, H. and Kempkes, M.L. 2008. Pulsed Electric Fields.
to the products. Temperature of the transmitting liquid and foods Food Science and Technology International 14(5):429-432.

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