Pascalization And Cold Pasteurization

HPP High Pressure Processing – Cold Pasteurization

Better known as cold press processing or cold pasteurization for the healthy fruit and vegetable juice market, this process could change the situation in the food industry. This process extends the shelf life without the use of chemical preservatives or additives. The machines are now affordable and their use and dimensions are really convenient.

Basics about High Pressure Processing – Cold Pasteurization

HPP stands for High Pressure Processing. That is the generic name of High Hydrostatic Pressure Technology for food preservation. It is an industrial food process that preserves food and extends its shelf life. The process uses high pressure machine to eliminate bacterias such as e-coli, norovirus, listeria or salmonella.

Products are processed in their packaging. It works for vacuum and modified atmosphere packs and for plastic bottles.

This is a gentle preservation of food by high pressure – without additives or heat.

Why High Pressure Processing is different of pasteurization process ?

High pressure treatment is a non-thermal process. That is to say, food and beverages are not modified by heating. Almost all treatments that extend food shelf life use heating to kill pathogens, this is true with pasteurization and sterilization except HPP Cold Pasteurization.

A non-thermal treatment. Without preservatives.

We sometimes hear about “cold pasteurization”. It’s a language mistake. Pasteurization is a thermal process that heats food and beverages to 70 degrees Celsius. HPP process him, is a cold process. It’s better to talk about “cold pascalization” Anyway, people still talk about cold pasteurization to talk about HPP. Google Adword too :).

What’s about Huge Pressure ?

How to understand high pressure?

Imagine a large wall brick on an ant’s shoulder. And the ant still works. Unbelievable! The same pressure is exerted on foods processed with HPP. The pressure is uniformly distributed, the food retains its shape.

The products undergoing this treatment must contain sufficient water to allow, by translation of pressure, the complete destruction of microorganisms. It is therefore not suitable for all products, especially products containing air pockets such as fruit, as they would be completely crushed at the end of the treatment.

So, what are the advantages of HPP treatment?

As just mentioned, HPP is a non-thermal treatment for food and beverages. That’s a good news for fresh and premium producers.

Although heating food is useful because it makes preserved foods safer, heating changes the true taste of food and its nutritional qualities.

Key BenefitsHeating Process
Cold Process
Energy ConsumptionHighLow
Pathogenics Bacterias NeutralizationYesYes
Vitamins PreservationNoYes
Original Taste PreservationNoYes
Extension of the Shelf LifeYesYes

In Short

  • Cold Pasteurization process extend much longer shelf life with maximum product safety.
  • The HPP treatment allows energy savings (and money). This is the most environment-friendly process for food preservation.
  • As pasteurization and sterilization, this process neutralize all pathogens and deadly bacterias.
  • As HPP is a non thermal process, vitamins and original taste are kept.

Learn More About HPP : How does it work ?