Processing Parameters - High Pressure Processing Lab

Typical High Pressure Processing Parameters

The range of HPP processing is 100-1000 MPa. The choice of processing pressure is extremely dependent upon the product to be treated and the processing equipment available for the job, as well as upon the desired result. Are you looking to inactivate microbes or enzymes? Which microorganisms are you hoping to reduce? Do you wish to germinate spore formers or inactivate them? Would you like to extend the shelf life of your product or increase the extraction of desirable compounds? Do you want to thaw your fish fillet or cause your fish mince to gel? Are you looking to use HPP processing alone or in combination with elevated temperatures or irradiation? Do you want the processed product to have a raw or a cooked appearance?

Because the desired results vary from product to product, the table below includes wide ranges of processing pressures for each product. These processing pressures are ones commonly found in the HPP literature, and are meant only to be guidelines in helping you determine where to begin your investigations. Your product will have to be evaluated on an individual basis to determine the most appropriate processing parameters for your goals.

Food Item	Processing Pressure
Food Item	MPa	Psi
Fruit
Fruit juices
Orange juice	100-800	14,504-116,030
Apple juice	150-621	21,756-90,068
Peach juice	600	87,023
Jam/Jelly	100-400	14,504-58,015
Apple cubes	400	58,015
Strawberry coulis	200-500	29,008-72,519
Banana puree	500-700	72,519-101,526
Vegetables
Fresh raw vegetables
Lettuce	200-400	29,008-58,015
Tomato	200-400	29,008-58,015
Asparagus	200-400	29,008-58,015
Onion	200-400	29,008-58,015
Cauliflower	200-400	29,008-58,015
Green peas	400-900	58,015-130,534
Crushed/Liquid extract of vegetables
Carrot	600	87,023
Tomato	335-600	48,588-87,023
Broccoli	600	87,023
Salsa	545	79,046
Tofu	400	58,015
Olive and seed oils	700	101,526
Sprout seeds	250-400	36,259-58,015
Dairy products
Eggs	100-400	14,504-58,015
Fresh cheese	50-1000	7,252-145,038
Milk	100-600	14,504-87,023
Yogurt	200-800	29,008-116,030
Meat
Beef	50-1000	7,252-145,038
Fatty duck liver	550	79,771
Frankfurters	300-700	43,511-101,526
Ham	300	43,511
Lamb	200	29,008
Luncheon meats	600	87,023
Pork	200-827	29,008-119,946
Poultry	350-500	50,763-72,519
Rabbit	<200	<29,008
Sausage	400-550	58,015-79,771
Turkey	200-400	29,008-58,015
Seafood
Fish	200-700	29,008-101,526
Minced fish gels	200-375	29,008-54,389
Octopus	400	58,015
Oyster shellstock	207-345	30,000-50,000
Prawns	400	58,015
Salmon	150	21,756
Squid mantle	150-400	21,756-58,015
Surimi	100-600	14,504-87,023
Beer	300	43,511
Vegetative bacterial cells	300-700	43,511-101,526