an introduction to high pressure processing
TRANSCRIPT
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An Introduction to High Pressure Processing
Its Role and Potential in the Meat Industry
Created by Austin Lowder ([email protected])
For the American Meat Science Association
December 17th, 2014
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Agenda
• Define and distinguish
• The equipment and process
• What actually happens under pressure
• How pressure is used in the meat industry
• Considerations for making an HPP product
• Novel uses of pressure
• Questions
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HPP Talking Points
• Effective as a food safety intervention
• Extends shelf life
• Non-chemical
• Non-thermal
• Minimal nutritional impact
• Clean label
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HPP? HHP? HPLT? PATP? HPSF? HPAT?
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Basic definitions
• High pressure processing (HPP) – basic, catch-all definition
• High hydrostatic pressure (HHP) – pressure applied submersed in liquid
• High pressure pasteurization (HPP) – specific application for food safety
• These phrases should be considered identical in a food processing context• Hydrodynamic pressure (HDP) is a different process
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Other definitions
• Pressure Assisted Thermal Processing (PATP) • HPP using heated medium
• Also called high pressure high temperature (HTHT) or pressure assisted thermal stabilization (PATS)
• High Pressure Low Temperature (HPLT)• HPP at subfreezing temperatures (solid-solid phase transitions)
• HPP used to freeze/thaw products• High pressure shift freezing (HPSF)
• High pressure assisted thawing (HPAT) or high pressure induced thawing (HPIT)
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Components of an HPP system
• Vessel• Contains product and liquid• Must withstand pressure/temperature desired
• Intensifier pump• Forces liquid into chamber to increase pressure• Larger volumes require multiple intensifiers
• Medium• Most modern systems use water
Image from Avure
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Components of an HPP system
• Input/output system• Moves product in/out of the vessel
• Basket-conveyor is most common
• Yoke• Holds system together, secures plug
• Chilling/heating units – optional• Maintain process temperature
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HPP Systems (antique)
Vessel
Pump
Oregon State 20 L HPP system
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Equipment (modern)
Photos from NC Hiperbaric & Avure, respectively
Avure AV-10 system
NC Hiperbaric 55 system
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High Pressure Principles
• How high is the pressure?
Atmospheric pressure 14.7 psi 0.101325 MPa1 atm
10 M (33 ft) under sea surface 29.4 psi 0.202650 MPa2 atm
Pre
ssu
re Challenger deep (35,827 ft) 16,100 psi 111 MPa1,100 atm
Typical HPP run 87,000 psi 5,920 atm 600 MPa
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High Pressure Principles
• pH is decreased under pressure• Meat, poultry, fish have increased pH
following pressurization (~0.1 units)
• Temperature rises – adiabatic heating• 2-3 °C/100 MPa for meat, 8 °C/100 MPa for fat
a
b
c
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High Pressure Principles
• The behavior of water/ice changes due to pressure
• Freezing point of water is -22 °C at 210 MPa
• Ice forms under pressure have greater density than water
c
d
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High Pressure Principles
• Protein structure may change• Secondary, tertiary and quaternary structure
are affected
• Enzymes may be activated or inactivated
• Protein filaments may be dissolved
• Protein crosslinking may be induced
e
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High Pressure Principles
• Free radicals are formed directly by pressurization >400 MPa
• Cell membranes may be disrupted• Selective diffusivity is degraded/lost
• Exposure of long chain unsaturated fatty acids
• Pressure transmission is instantaneous
f
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What is HPP used for in the meat industry?
• Food safety• Listeria monocytogenes control on ready to eat (RTE) meats
• Clean label alternative to antimicrobial additives
• Ensure food safety in alternatively cured products
• Salmonella/E. coli control in fresh poultry
• Salmonella control in pet food
• Oyster/lobster shucking/yield
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HPP and food safety
• Effect is based on multiple factors• Pressure level – higher is more effective
• Dwell time at pressure – greater is more effective
• Temperature – depends on the organism
• Product water activity (aW) – greater is more effective
• Product pH – lower is more effective
• Product salt & nitrite level
• Bacterial characteristics
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HPP and food safety
• Most common process to combat Listeria is 600 MPa for ~3 minj
• HPP conditions for HACCP plans need to match HPP conditions and product parameters in validation literature• If similar conditions can’t be found then a validation study should be carried
out
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Is HPP right for my product?
• What is your organism of concern?
• Is your product raw or cooked?
• What species is it?
• How is it packaged?
• What is the pH? Water activity?
• Are there any baroprotectants in the formulation?
• Is there room in the price for an increase?
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Is my product right for HPP?
HPP - 551 MPa, 4 minUntreated
Beef semitendinosus (eye of round) w/ 30 minutes bloom time at 4 °C
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Is my product right for HPP?
• The package and product must withstand a 15% volume decrease at 600 MPa
• Vacuum bags and skin packaging work best• Some packaging companies offer dedicated materials for HPP
• Modified atmosphere packaging (MAP) can work with a controlled decompression rate
Image from Avure
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Is my product right for HPP?
Q: How much does it cost? A: That depends.
• How much product do you want to pressurize?
• How much can fit in a basket?
• What pressure level? What dwell time?
• What temperature?
• Any further processing or repackaging?
• Shipping to a toll processor? Storage at the toll processor?
• Does a validation study need to be done?
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How can I use HPP?
• Option 1: Buy/build your own HPP system• http://www.hiperbaric.com/en (NC Hiperbaric, Spain)
• http://www.avure-hpp-foods.com/ (Avure Technologies, USA)
• http://www.uhde-hpt.com/ (UHDE High Pressure Technologies/Multivac, Germany/USA)
Hiperbaric 525, NC Hiperbaric AV-60, Avure TechnologiesPhotos from NC Hiperbaric & Avure, respectively
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How can I use HPP?
• Option 2: Toll processors• http://www.avure-hpp-foods.com/tolling-centers/find-a-tolling-center/
• http://www.hiperbaric.com/en/hpp-toll-processing
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What about spore-forming organisms?
• C. perfringens & C. botulinum are very pressure resistant
• PATP is a potential solution• 600 MPa, >90 °C (194 °F)
• Drawbacks• Higher energy cost, more expensive equipment, not as thoroughly researched
as conventional HPP
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What are other potential uses of HPP?
• Enzyme inactivation/tenderization
• Minimize quality deterioration during freezing/thawing
• HPP of uncooked frozen products to protect quality (HPLT)
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Enzyme inactivation/tenderization
• Low pressure levels (~200 MPa) on pre-rigor meat can positively influence tenderness and water holding capacity
• Drip loss, purge and cook loss may be decreased
g
Pre-rigor pressurized pork (215 MPa,
15s, 33 °C) – from Souza et al., 2011
g
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Conclusions
• HPP is a potential solution for Listeria control on most RTE meat products• An increase in shelf life may be expected compared to other post-lethality
treatments
• PATP (given further research) may provide an alternative means for commercial sterilization and shelf stable products
• Development of commercial equipment and a growing number of machines in operation should continue to reduce the cost of HPP
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Conclusions
• Pre-rigor HPP may improve quality of hot-boned meat
• Other applications of hydrostatic pressure are probably years away
• Thanks:
• Matthew Morris, Pressure Safe LLC, Portland, OR
• Joy Waite-Cusic, Oregon State University, Corvallis, OR
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References
a. Mujica-Paz, Valdez-Fragoso, Samson, Welti-Chanes & Torres. 2011. High-pressure processing technologies for the pasteurization and sterilization of foods. Food & Bioprocessing Technology, 4, 969-985
b. Ransanayagam, Balasubramaniam, Ting, Sizer, Bush & Anderson. 2003. Compression heating of selected fatty food materials during high pressure processing. Journal of Food Science, 68, 254-259
c. Fernandez, Sanz, Molina-Garcia, Otero, Guignon & Vaudagna. 2007. Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat. Meat Science, 77, 616-625.
d. Chaplin, Water Structure and Science. http://www.lsbu.ac.uk/water
e. Messens, Van Camp & Huyghebaert. 1997. The use of high pressure to modify the functionality of food proteins. Trends in Food Science & Technology, 8, 107-112.
f. Bolumar, Skibsted & Orlien. 2012. Kinetics of the formation of radicals in meat during high pressure processing. Food Chemistry, 134, 2114-2120.
g. Souza, Boler, Clark, Kutzler, Holmer, Summerfield, Cannon, Smit, McKeith & Killefer. 2011. The effects of high pressure processing on pork quality, palatability, and further processed products. Meat Science, 87, 419-427.
h. Otero & Sanz. 2003. Modelling heat transfer in high pressure food processing: a review. Innovative Food Science & Emerging Technologies, 4, 121-134.
i. Lowder, Waite-Cusic & DeWitt. 2014. High pressure-low temperature processing of beef: Effects on survival of internalized E. coli O157:H7 and quality characteristics. Innovative Food Science & Emerging Technologies, 26, 18-25.
j. FSIS Compliance Guideline: Controlling Listeria monocytogenes in post lethality exposed ready to eat meat and poultry products. January 2014. Available at: http://www.fsis.usda.gov/wps/wcm/connect/d3373299-50e6-47d6-a577-e74a1e549fde/Controlling_LM_RTE_Guideline_0912?MOD=AJPERES
Other recommended references:
a. Bajovic, Bolumar, Heinz. 2012. Quality considerations with high pressure processing of fresh and value added meat products. Meat Science, 92, 280-289. (Quality/shelf life)
b. Simonin, Duranton, Lamballerie. 2012. New insights into the high pressure processing of meat and meat products. Comprehensive Reviews in Food Science and Food Safety, 11, 285-306. (Food safety/pathogen inactivation)