Page 33 - FoodFocusThailand No.197 August 2022

SPECIAL FOCUS

the product before filling, so there is a risk of What is the limitation of HPP?
post-contamination after pasteurization. This Using only HPP cannot inactivate spore germination. Therefore, for low acid food,
is one of the reasons that HPP products have pH > 4.6, a producer may consider other methods to control spore bacteria, and HPP
a longer shelf-life than other pasteurization products must be stored at chill temperature. Another issue is an enzyme, HPP may not
processes. inactivate certain types of enzymes, so the color, flavor, and nutrition may change over
Secondly, HPP is the right choice for time. Sometimes, the shelf life of products is limited due to other properties rather than
producing fresh products. Other cold the pathogen. However, there are many ways to solve this problem. Mixing different fruit
pasteurization processes have some and vegetables is one of the easiest ways. Adding darker fruit and vegetables can prevent
disadvantages. For example, PEF is likely to consumers from noticing the browning effect. Fruit and vegetables with high antioxidants
have mild temperature if the producer wants can slow down the activity of the oxidative enzyme.
long shelf-life products like HPP. Microfiltration
also filters out the nutrition together with What about shelf-stable products?
pathogens; therefore, many experts call HPP Using only HPP cannot produce shelf-stable products. However, if combined with heat
a minimal process, which means the process treatment, the product can be shelf-stable. There is also a significant reduction in
of preserving food with minimal changes. temperature once it works with pressure .
1
Thirdly, HPP can use to pasteurize fruit, not
only beverages. While other non-thermal
processes are applicable for liquid food, HPP
can process solid food. Currently, there are More Information Service Info C004
several applications that you can find in the
market, such as guacamole, puree, and pure
fruit pulp. Guacamole is one of the most popular ข้้อมููลเพิ่่�มูเติ่มู / Additional Information
products as the taste of cooked avocado 1 สามารถศึึกษาข้้อมูลเพิ่่�มเติ่มเก่�ยวกับการใช้้ความดัันและความร้อน ไดั้จากน่ติยสาร ฟูู้�ดั โฟู้กัส ไทยแลนดั์ ฉบับเดัือน
becomes bitter. HPP seems to be the only ม่นาคม 2565 เรื�อง “การแปรรูปดั้วยความดัันสูงร่วมกับความร้อน เทคโนโลย่ทางเลือกในอนาคติสำาหรับการผล่ติ
process to preserve guacamole. Another HPP อาหารท่�เก็บรักษาในอุณหภููม่ห้อง” https://www.foodfocusthailand.com/eBook/192/mobile/index.html#p=47

application is for pasteurized durian pulp in the Learn more about the application of high-pressure processing and thermal treatment from Food Focus
cup packaging and the total plate count during Thailand Magazine March 2022 issue, entitled “Pressure assisted thermal sterilization (PATS): Alternative
28 days on a log scale, as shown in Figure 1. technology for future manufacture of shelf-stable food at https://www.foodfocusthailand.com/eBook/192/
It can be clearly seen that the control durian mobile/index.html#p=47
was spoiled around 7-14 days, while HPP
treated durian quality remained for more than
a month with no significant change in taste and
smell. However, the sample was enough only
for 28 days in this testing, so the exact shelf-life
of HPP treated durian still needs to study again.
This is only the example of HPP with fruit pulp.
On the other hand, fruit juice is the most popular
HPP product. The low acid juice’s shelf-life is
around 1-2 months, while the acid juices have
far beyond 2 months.

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