HPP Principles and Applications

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04/02/2025 Added

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HPP Principles and Applications by Dr. Daniela Soto, Hiperbaric. 2025 High Pressure Processing and Dehydration Workshop

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[00:00:00.000]Thank you for organizing this amazing workshop, and for the effort you have put into this,
[00:00:10.200]and also for this introduction.
[00:00:11.680]Daniela, you may have to speak up a little bit just so we can hear you better.
[00:00:15.920]Yeah.
[00:00:16.920]Can you hear me now better?
[00:00:17.920]Yes.
[00:00:18.920]Great.
[00:00:19.920]Excellent.
[00:00:20.920]So as Mary Grace mentioned, I'm part of the applications team from Hyperbaric.
[00:00:25.080]So what we do is we bring technical support to your customers or anyone who's interested
[00:00:31.360]in learning more about how high pressure processing is done or how to process with HPP your food
[00:00:36.560]products.
[00:00:37.840]So we're a team of experts in HPP.
[00:00:41.420]We are all around the world, either in Spain where our headquarters are located or in China
[00:00:46.300]where we recently opened our office in Asia and I'm based in Miami.
[00:00:52.040]So if you have any technical questions, as Mary Grace said.
[00:00:55.060]And you need any type of support, please don't hesitate in reaching out to us.
[00:01:00.600]Our email is up there in this slide, apps@hyperbaric.com, and we'll be able to help you.
[00:01:08.760]So let's start by answering the inquiry that everyone wants me to answer here, which is
[00:01:14.780]what is high pressure processing technology?
[00:01:17.960]So this technology is considered a non-thermal technology.
[00:01:21.940]So we won't be using high temperatures or heat.
[00:01:25.040]In order to obtain the different benefits that a technology can bring, we'll be using
[00:01:29.580]instead high pressure transmitted by using water as the pressurizing medium at low temperatures.
[00:01:37.140]So this process will be transmitted homogeneously throughout the already packaged product in
[00:01:42.840]its final packaging.
[00:01:44.000]So it is considered as a post-packaging technology in order to help avoid any recontamination.
[00:01:50.200]So we'll be using what we call the isostatic principle.
[00:01:54.140]So everything will be used.
[00:01:55.020]Everything will be transmitted the same without having any pressure gradients as it occurred
[00:01:59.200]with thermal treatments.
[00:02:01.640]The common temperatures used in the process are below 20 degrees Celsius and we'll be
[00:02:07.660]using water.
[00:02:09.060]So here I brought you a video where you'll be seeing how the already packaged products
[00:02:16.380]will be processed.
[00:02:17.380]Here we process guacamole packaged in cups and then we'll load this into the blue baskets,
[00:02:25.000]then be loaded into what we call the vessel, which is that metal cylinder, which will be
[00:02:29.760]placed inside the machine and safely secured with plugs.
[00:02:34.480]We'll be filling that vessel with low pressure water.
[00:02:39.220]Then we'll safely secure it with the plugs and the wedges.
[00:02:43.480]And then we'll start increasing that pressure by using what we call the intensifier.
[00:02:47.920]So the intensifiers, you can think about them as turbos in a car.
[00:02:51.060]The more you have, the faster you will increase that desired pressure level.
[00:02:54.980]We want to reach.
[00:02:56.620]So this will start pumping high pressure water into the vessel.
[00:03:00.740]So for industrial applications, we'll be using 6,000 bars for most of this, but this will
[00:03:08.120]depend on a case by case basis, depending on what you want to process.
[00:03:11.760]So this is how the intensifier works.
[00:03:13.260]As you can see, it is pumping high pressure water to help reach that desired pressure
[00:03:19.380]level we want to process our products with.
[00:03:24.960]And that desired pressure will start holding that time.
[00:03:28.500]So here we have two parameters, pressure and holding time, which will be of interest.
[00:03:33.700]These parameters will be mainly decided based on your product type and the different benefits.
[00:03:40.180]So once the products are finally processed, then they are taken out of the machine and
[00:03:46.540]the baskets will be removed from the other side in order to help avoid any mixture in
[00:03:52.140]between processed products and unprocessed products.
[00:03:54.940]So here they are.
[00:03:59.260]So as I mentioned before, there are two main parameters.
[00:04:02.320]The first one is pressure.
[00:04:03.880]So in industrial applications, we'll be using 6000 bar, 87000 PSI, which is the maximum
[00:04:10.840]pressure industrial equipment can reach and also we'll be using time.
[00:04:16.440]So the time will be the time in which that pressure is full in order to process our products.
[00:04:22.660]Usually it is below five minutes.
[00:04:24.920]Also again, will depend on the application you want to process.
[00:04:28.880]This holding time ranges between the two minutes and five minutes.
[00:04:32.140]Usually it is three minutes for most applications, but again, it will depend.
[00:04:36.620]And finally, water temperature.
[00:04:37.880]I want to say that we cannot process frozen products, so they need to be thawed and the
[00:04:43.360]minimal processing temperature in which we can process is 40 degrees Fahrenheit minimum.
[00:04:48.900]We cannot process frozen products because water activity, which I will explain furtherly,
[00:04:54.740]will be of high importance and as ice can be processed, it can create some ice and some
[00:05:02.980]components of the machine and also we won't be inactivating a lot of microorganisms.
[00:05:10.260]So just to give you an idea of how much pressure we are using, so at sea level right now we
[00:05:16.020]are at 14.7 psi equal to one bar, normal, but if we multiply that actual pressure by
[00:05:24.560]a thousand, we'll be reaching the pressure existing in the Mariana Trench.
[00:05:29.220]So the Mariana Trench is the deepest part of the ocean.
[00:05:32.840]At this point in the earth, we'll be at a thousand bars, so it's quite a lot, but now
[00:05:37.940]imagine that we multiply that pressure by six, that's the amount of pressure we'll be
[00:05:43.600]adding to your product in order to inactivate microorganisms, to extend the shelf life,
[00:05:48.740]and many other benefits we can gain with HPT.
[00:05:51.500]So we are adding 15% of activity.
[00:05:54.380]That is why it's highly important that the packaging is pretty flexible.
[00:06:04.400]So let me touch base on the principles and effect at the molecular level that HPT can
[00:06:08.920]bring so that you can understand better how, through this point, it can be seen as.
[00:06:16.220]So HPT's main principles will be the isostatic principle, as well as the Pascal's law, and
[00:06:24.200]the Pascal's law principle.
[00:06:25.360]So what Pascal's law and isostatic principle will say is that there will be no gradients.
[00:06:30.080]I mean, everything will be pressurized the same at the same magnitude.
[00:06:35.040]In contrast to a thermal treatment, again, we won't have any gradients, so everything
[00:06:38.380]will be processed the same.
[00:06:40.960]Le Châtelet principle will say that an increase in pressure will cause a reduction in volume.
[00:06:46.600]What does this mean?
[00:06:47.600]That we'll be reducing your product's volume in a 15%.
[00:06:50.860]So everything, everything will be compressed, pressurized.
[00:06:54.020]What will this cost?
[00:06:55.800]Well, it will cost protein denaturation, which means that the prostate, the protein, instead
[00:07:00.740]of having a certain shape, a certain confirmation, it will change after processing with HPP,
[00:07:07.480]which will help us inactivate different microorganisms.
[00:07:10.960]I mentioned previously that it's important that the packaging is flexible enough.
[00:07:15.340]So that is why most of the packaging materials need to be, they're mostly plastic made.
[00:07:20.560]There are other options.
[00:07:21.560]Still, they need to be flexible enough to recover.
[00:07:23.840]They need to recover that initial shape in which they were processed before entering
[00:07:27.500]the HPP process.
[00:07:30.460]And also water resistant, because we'll be using water as a pressurizing medium.
[00:07:34.180]Again, Le Chatelier will tell us that protease will be denatured, however, HPP won't inactivate
[00:07:41.420]or won't interact with what we call the covalent bonds.
[00:07:45.300]So covalent bonds are very small molecular interactions.
[00:07:49.260]So this will remain unaffected.
[00:07:51.060]And that is why pretty much compounds of interest, such as phenolic compounds or this compound
[00:07:56.940]called cyanidine, which is responsible of giving that red color to pomegranate juice,
[00:08:03.440]will remain unaffected.
[00:08:04.560]So that is why sensory attributes will remain the same after HPP.
[00:08:09.560]So this is just a polystyrene cup before HPP.
[00:08:13.180]You can see how big it looks and how after HPP the volume reduces because of the different
[00:08:20.740]voids of air inside of it, how HPP just compresses it and how small it looks.
[00:08:26.040]You can think that polystyrene does not recover its shape, that's why it remains like that
[00:08:29.740]after HPP, but some other plastics that I'm going to share further, they work with HPP
[00:08:35.600]and they're flexible enough to recover that shape.
[00:08:38.920]Also I mentioned previously proteins get inatured, so a perfect example to give is when you process
[00:08:44.820]raw meat, you can think that myoglobin is a protein responsible for giving meat that
[00:08:50.420]red coloration, so after HPP at high pressure levels, I mean 87,000 PSI, we will change
[00:08:57.760]that meat color because of myoglobin denaturation, we will create a more cooked appearance after
[00:09:03.380]it.
[00:09:04.380]However, the nutritional value will remain unaffected.
[00:09:07.760]I have seen that many people ask me, "Hey Daniela, but water isn't that compressible?"
[00:09:13.320]And the answer is yes, at really, really high pressures such as the ones we apply with HPP,
[00:09:20.100]water is compressible and we'll be compressing it at 15% at 6,000 bars.
[00:09:26.640]And also because of this, we'll be creating what we call adiabatic heating, which means
[00:09:31.840]an increase in temperature caused by an increase in pressure.
[00:09:36.540]Again, described because of Le Chatelier principle.
[00:09:40.560]So we'll be increasing the temperature by three degrees Celsius for each 1,000 bars.
[00:09:48.040]So now talking about different biopsies.
[00:09:49.780]Biopolymers and about covalent bonds again.
[00:09:52.980]These are low molecular weight compounds and will remain unaffected.
[00:09:56.500]And that is why the nutritional value of the food product due process, they will remain
[00:10:00.400]unaffected.
[00:10:01.400]However, different weak interactions such as hydrogen bonds or electrostatic interactions,
[00:10:09.060]which will mainly describe as well how different complex proteins are conformated will be altered.
[00:10:16.460]So we'll have an effect on this also in different proteins.
[00:10:19.460]And starches.
[00:10:20.460]Touching based on packaging, again, needs to be flexible, water resistant.
[00:10:25.340]There are a lot of packaging options, which I know we will cover in this workshop.
[00:10:29.840]But this is just an example of what you can use.
[00:10:32.680]And just to mention that in contrast to a conventional thermal treatment, HPP won't
[00:10:37.880]give rise to any concerns regarding the contact of food products with packaging materials.
[00:10:43.260]This question arose a few years ago.
[00:10:46.400]And the European Food Safety Agency in 2022.
[00:10:49.140]They released a bunch of studies on HPP processing, and they shared that HPP does not give a rise
[00:10:57.620]to passing any packaging materials into the food products which are processed and are
[00:11:03.180]in contact with those plastics.
[00:11:05.900]So it makes it even more safe, if you think it that way.
[00:11:10.920]I mentioned previously that one of the benefits is the increase in shelf life.
[00:11:15.640]But not only that, we can also help ensure food safety.
[00:11:18.820]Depending on how we apply that pressure level, those holding times, but at the same time,
[00:11:24.100]depending on the product you want to process with HPP.
[00:11:27.420]So HPP is highly, highly effective by inactivating not only this polish microorganisms at low
[00:11:32.740]pressure levels, but also parasites, which are highly sensitive to the pressure, but
[00:11:37.620]also will be inactivating different vegetative bacteria, such as salmonella, Listeria monocytogenes,
[00:11:44.340]E. coli, norovirus, Vibrio as well, which has been pretty involved.
[00:11:48.500]The reason why we will be inactivating these microorganisms is because we will be denaturing
[00:11:55.500]their key proteins responsible of their metabolism and also present in some membranes, which
[00:12:02.100]will help into the functionality of these microorganisms.
[00:12:05.000]So we will inactivate them.
[00:12:08.200]I want to mention that HPP cannot inactivate bacterial spores.
[00:12:12.260]They're highly resistant to pressure, so we need to add additional controls in order to
[00:12:18.180]intervene with them and control them.
[00:12:21.580]I mentioned previously some benefits in this, but HPP versus pasteurizations of already
[00:12:26.720]packaged products, well, HPP, again, is a non-thermal process, so if you process an
[00:12:31.300]already cooked product, you won't overcook it because you won't be using high temperatures.
[00:12:36.080]Also, it is pretty simple to apply if you have the correct pressure and holding time.
[00:12:41.500]Also, you won't have any gradients of pressure in contrast to a thermal processing, which
[00:12:46.900]will have some temperature gradients.
[00:12:47.860]Again, it won't create any new molecules or alter the nutritional value of the food
[00:12:59.440]products you are processing, and won't give a rise by creating any ages or any food contaminants
[00:13:06.960]that could be created when processing with high temperatures.
[00:13:10.900]There are a few key parameters that you must consider when processing with HPP.
[00:13:17.540]Main one is water activity, which is different to moisture content.
[00:13:22.220]I know that we will cover it as well through the workshop, but I want you to have this
[00:13:26.480]in mind.
[00:13:27.480]Water activity is highly, highly important.
[00:13:29.320]It will help determine the efficiency of the process when inactivating microorganisms.
[00:13:33.880]It will help understand what microorganisms and also what level of inactivation we will
[00:13:38.900]get.
[00:13:39.900]We suggest our customers to have a high water activity, I mean about 0.96, 0.97.
[00:13:46.200]There are some products that are inactive.
[00:13:47.220]Such as spices and powders, also flowers, also breads, pastries, extracts because of
[00:13:55.260]their high brix and low water activity.
[00:13:58.480]These are not suitable for HPP and you won't be expecting a high microlighting activation.
[00:14:03.340]So keep in mind this.
[00:14:06.000]Also PH below 4.6, this is something we suggest in order to use it as a control against spore
[00:14:11.840]forming bacteria, mainly against C. botulina.
[00:14:16.900]Finally refrigeration, so these HPP products must remain under a cold chain so that we
[00:14:22.660]can slow down microbial growth or any microbes that could be resistant to pressure and as
[00:14:27.440]well enzymatic activity which could cause any quality degradation in your product and
[00:14:32.500]again any type of chemical reaction that can lower that quality or sensory attributes of
[00:14:38.880]your food product.
[00:14:39.880]Just to give you an idea of how water activity looks, the highest you can get is 1, which
[00:14:45.580]will be water.
[00:14:46.580]So for example, raw meat, juices, most of the food products are between 0.98 and 1.
[00:14:52.480]Then guacamole cheese, cooked meat products, hard cheeses, they range between 0.90 and
[00:14:58.760]0.98.
[00:14:59.760]And finally, the deli and cured meat products, they range between 0.80 and 0.90.
[00:15:05.040]So at this water activity level, we'll be not having a five log reduction in most of
[00:15:10.740]the cases because it is pretty low.
[00:15:13.380]We'll be reaching a two to three log reduction.
[00:15:16.260]A log reduction of pertinent pathogens in this.
[00:15:19.580]But for high water activity products, we'll be obtaining a lethal effect in it, reaching
[00:15:24.000]a five log reduction easier.
[00:15:26.960]And now jumping into the different HPP applications that exist, there are a lot.
[00:15:33.680]Starting with juices and beverages, then followed by meat products, which can help prevent against
[00:15:39.020]recalls and recontamination.
[00:15:41.640]Also guacamole and avocado products, this is one of the oldest applications, most of
[00:15:45.940]the guacamole products that you will see on the market, they have been HPP'd.
[00:15:50.060]And also it is a technology that FDA accepts for this plant-based products.
[00:15:56.900]Also salsas, plant-based and fruit products, they can easily be processed with HPP, they
[00:16:01.200]are mainly characterized by having high water activity volume, so it is easy to preserve
[00:16:05.580]a clean label.
[00:16:07.340]Then baby food and fruit purists, you know baby's, child's, like child's food, baby
[00:16:12.740]food is the hardest to do because they're so expensive.
[00:16:15.620]So incredible, sensible, and so delicate, so HPP can help protect against recalls and
[00:16:21.180]also against foodborne diseases to our little ones.
[00:16:25.680]Also ready-to-eat meals, this is something pretty trendy that right now our customers
[00:16:30.500]are looking forward into developing.
[00:16:33.440]Also seafood products, either for automating shucking or automated extraction for lobsters
[00:16:38.980]and oysters, but also for ready-to-eat meals or value-added products.
[00:16:44.200]Also different dairy products.
[00:16:45.300]And also milk, cheese, yogurts, others, they're compatible as well.
[00:16:53.460]Also pet food products in different applications.
[00:16:55.380]I know a lot of pet food manufacturers are here to see how they can implement their HPP
[00:17:00.540]or other in their products.
[00:17:03.160]And finally cosmetics and pharma, that's another thing that can be used.
[00:17:07.940]And this is just to show you how the market of HPP products of different applications
[00:17:14.980]is seen globally.
[00:17:17.320]It is led by the juices and beverage sector, followed by meat products, as opposed to lethal.
[00:17:23.420]Also the guacamole followed by it, I mentioned before it has a pretty impacted application,
[00:17:28.480]followed by tolling services such as Universal Pure, who's currently here.
[00:17:32.520]They provide the HPP service, also seafood market for shocking mainly, R&D and also pet
[00:17:40.120]food, I want to make a shout out to it because it is currently growing pretty, pretty fast
[00:17:44.660]because of the different benefits you can obtain.
[00:17:47.580]For uses and beverages, these are some examples of what you can produce.
[00:17:52.420]HPP is a highly compatible technology because of the high, high water activity value and
[00:17:58.700]also because you'll be preserving all the nutritional value of this while also preserving
[00:18:02.820]the freshness because you can create cold pressed juices without using heat.
[00:18:08.100]So it is very tasty, very fresh and preserving all that that you want to develop.
[00:18:14.340]So for example, energy drinks, we have a customer in Miami who developed a product which is
[00:18:19.260]called iso drinks with electrolytes with a clean label product and now is currently
[00:18:24.340]in the market.
[00:18:25.340]It was very easy to launch it.
[00:18:27.220]Also provided drinks are also compatible.
[00:18:30.780]Again functional beverages are highly, highly compatible with HPP because you'll be preserving
[00:18:36.420]out that functionality that you want to see in this product types.
[00:18:43.420]Again you can create.
[00:18:44.020]An upcycled process by using different raw materials by rescuing different fruits and
[00:18:50.500]veggies that the market won't accept.
[00:18:52.500]We have this customer in Canada, Loop Mission, who does this and they say that they add in
[00:18:58.220]their bottles three pounds of rescued fruits and veggies per bottle.
[00:19:02.500]This is something that is very innovative and the industry currently is looking to reduce
[00:19:06.300]that food waste.
[00:19:09.780]Again probiotics are highly, highly compatible depending on the.
[00:19:13.700]Type of probiotic you want to use.
[00:19:16.660]The one that almost all of our customers use is Bacillus coagulans, which is a spore former.
[00:19:22.080]So again, spores are highly resistant.
[00:19:24.660]So they resist to pressure.
[00:19:26.720]So they withstand the high pressures we're applying and they remain pretty available
[00:19:30.640]in the product.
[00:19:32.280]Some customers also combine it with prebiotics.
[00:19:35.360]So that helps even making a symbiotic product.
[00:19:39.560]Cold Brew Coffee is an application that is growing.
[00:19:42.380]We have a customer.
[00:19:43.380]We have a customer in Korea doing it.
[00:19:45.920]Our applications team in Spain did this research where they were able to study that for 90
[00:19:51.420]days storage period, they maintain a six log reduction for different pertinent pathogens
[00:19:56.920]while preserving the sensory attributes that you'll be looking forward in a high quality
[00:20:01.960]premium Cold Brew Coffee, which hasn't been heat treated, preserving all that is of interest
[00:20:07.460]in this product.
[00:20:09.220]Also meat applications, either for raw meats, having a lethal
[00:20:13.060]intervention of a five log reduction, or as a post-lethal intervention reaching a two
[00:20:18.120]to three log reduction of pertinent pathogens, and different types of products, either cooked,
[00:20:24.220]cured, or ready to heat meals, which are pretty trendy.
[00:20:28.280]And just to mention why using HPP will be pretty relevant in the meat industry, well,
[00:20:34.060]it's a technology that has been widely accepted by the USDA as an intervention to protect
[00:20:39.300]against Listeria monocytogenes, since we will be processing in the final
[00:20:42.740]packaging.
[00:20:43.740]Also, we will be able to help extend the shelf life for over 60 days, between 60 and 90 days,
[00:20:49.340]depending on the water activity value again.
[00:20:51.140]And also, we won't be only protecting against Listeria, but also salmonella and E. coli.
[00:20:57.300]And this is just to show you how it meets mainly in cured ones, for example, salami.
[00:21:02.060]This was a Genoa salami, which was cured, where HPP was applied in different water activity
[00:21:08.420]values.
[00:21:09.420]And you can see how water activity will be of higher relevance in inactivating microorganisms.
[00:21:15.380]This was done by studying it after inoculating it with Listeria monocytogenes.
[00:21:20.460]And they monitored the shelf life for 28 days.
[00:21:24.120]You can see the unprocessed samples, the control ones at the top with the dotted lines, and
[00:21:30.520]the process HPP ones with the continued lines.
[00:21:34.540]You can see how values with low water activities didn't reach a higher inoculation.
[00:21:39.380]Inactivation level, however, still a notable reduction was obtained.
[00:21:44.880]But by increasing the water activity value, this was pretty much sustained.
[00:21:49.620]Also, in different ready-to-eat meals, I did this review, where you can see how different
[00:21:56.240]cooked, cured, ready-to-eat meats were processed with HPP and how you are able to not only
[00:22:03.580]reach a post-legal intervention of between two to three log reduction, but also surpass
[00:22:07.980]it.
[00:22:09.340]So, that's the different parameters of HPP.
[00:22:12.500]Just to mention that right now, the USDA is working on salmonella in different poultry
[00:22:19.400]products.
[00:22:20.400]Right now, it has been passed for breaded and filled poultry products, where also HPP
[00:22:26.880]is mentioned as a step that can be used as an intervention against salmonella.
[00:22:33.440]And also, it is used as a post-packaging intervention, which is also accepted by USDA.
[00:22:39.300]Jumping into the pet food applications.
[00:22:41.330]So HPP can be used in raw meat to produce safe-to-consume refrigerated and also frozen products.
[00:22:49.430]And also to create value-added products such as the freeze-dried, which will be shelf-stable.
[00:22:53.990]Again, asking why will I need to use HPP in my pet food products?
[00:22:59.290]Well, HPP can be used in pet food in order to create safer products.
[00:23:04.350]But also, remember that in 2011, the Food Safety Modernization Act was updated,
[00:23:09.250]and they said that pet food will be processed only to be treated as human-grade food.
[00:23:16.170]So, it's important to apply and intervene with killing steps in these pet food products.
[00:23:21.630]So, HPP can achieve pretty easily a 5-log reduction in protein and pathogens of concern.
[00:23:28.290]And again, extend the shelf life.
[00:23:33.030]So, this is just to show you how current pet food manufacturers are implementing that technology
[00:23:39.170]in their products.
[00:23:39.950]First, they formulate and blend different raw materials, and then they package into
[00:23:45.850]big jobs with HPP or in the final packaging.
[00:23:48.610]Then they process with HPP as a post-packaging intervention or as a lethal step.
[00:23:54.010]Then they either sell it frozen or refrigerated in the final packaging, or they process these
[00:24:01.270]products in a clean room.
[00:24:02.510]Into bite-sized shapes.
[00:24:04.030]And then they either sell it refrigerated or frozen, or they either freeze-dry and create
[00:24:10.810]a shelf-stay product.
[00:24:11.930]Again, HPP won't impact nutrients.
[00:24:15.490]This was a study done by one of our customers, Steve's Real Pet Food.
[00:24:19.230]And they analyzed different nutrients of interest in raw pet food.
[00:24:23.530]And you can see how you don't only preserve these nutrients which were of interest, they
[00:24:28.750]can also increase this.
[00:24:30.130]And there are a few that were...
[00:24:32.290]that show that decrease in them, in the content.
[00:24:35.890]However, they were able to reformulate, but I think some liver or other organ types to
[00:24:41.470]help recover what was lost with HPP.
[00:24:44.290]Also, cooked meat products with HPP are highly compatible as a post-lethal intervention
[00:24:49.630]while creating a clean label without any preservatives.
[00:24:52.930]Also, it can be used as a post-lethal intervention against pertinent pathogens and
[00:24:59.530]prevent any recontamination.
[00:25:01.290]Again, in the protein side, but jumping into seafood, it can be either used as a shocking
[00:25:06.670]and meat extraction in crustaceans and vivos by applying not at high pressures at 87,000
[00:25:12.750]PSI, but between the 29 and 50 PSI for short holding times below the three minutes, while
[00:25:19.010]automating those pretty highly intensive labor processes.
[00:25:23.270]On the other side, we have the application for the cooked seafood and raw seafood for
[00:25:28.010]shelf life extension and food safety.
[00:25:30.290]For these ones, for the cooked seafood, we'll need to reach high pressure levels and the
[00:25:34.510]low pressure levels only for shelf life extension.
[00:25:37.830]This is just to summarize the different applications we can have with HPP from shocking crab loss
[00:25:44.650]survivals, also from processing different ready-to-eat meals, such as this future one,
[00:25:50.610]fish salad, salgue, cooked crab meat, and also the salted cod, which is pretty trendy
[00:25:56.050]right now in Europe, and our customers are doing it as well.
[00:25:59.470]This is to show you a video of how easy vivals get shocked with HPP.
[00:26:07.250]You can see different mussels, clams, scallops, how we can automate the process.
[00:26:12.650]This usually comes out of the HPP like that, and we can help reduce labor-intensive times.
[00:26:19.630]Also, lobster.
[00:26:22.010]This was a lobster claw that I processed at the pilot plant recently, and I was able to
[00:26:28.170]recover 100% of the meat from the lobster.
[00:26:31.230]Also, you can see this was processed raw, and for sure, it helped really extract the
[00:26:38.470]meat completely without affecting its quality.
[00:26:40.550]Talking about food safety, we will be able to inactivate Vibrio anerovirus, meeting what
[00:26:46.590]the ISSC standards will ask for.
[00:26:49.110]So we'll be not only able to automate this process, but again, we'll create a safer product.
[00:26:54.830]Also, all the products are highly compatible.
[00:26:58.010]With the technology, this product of seaweed salad was from a Korean customer who sold
[00:27:04.310]the product in Costco and was able to reach an 180-day shelf life when stored refrigerated.
[00:27:09.730]You can see here how total aerosols in the left were analyzed and ion activations were reached.
[00:27:17.490]Also, talking about different bioactive compounds, total phenolics, which are compounds pretty,
[00:27:25.670]pretty important for our health.
[00:27:27.450]Because they have a high antioxidant capacity, they were highly preserved, and also their
[00:27:34.610]antioxidant capacity was as well, even after processing with HPP.
[00:27:39.150]Again, with baby food, just to show you different commercial examples, either in cups, in pouches,
[00:27:46.310]which are currently in the market, jumping into the dairy product, we can either process
[00:27:52.050]raw milk, fresh cheese, cured and semi-cured cheeses, also different
[00:27:56.890]sauces and spreads.
[00:27:58.030]This one from Good Foods is pretty, pretty interesting.
[00:28:00.990]It is a yogurt-based deep ranch, which is pretty, pretty good, and also dairy-based
[00:28:07.310]beverage.
[00:28:07.790]So the application in the dairy sector will be mainly applied differently.
[00:28:13.170]For raw milk, it will be used as a lethal step.
[00:28:15.550]For fresh and tender cheeses, it will be used also as a lethal step, reaching high inactivation
[00:28:22.110]levels for listeria control, but also will be able to extend the shelf life.
[00:28:26.330]And for hard cheeses, we will be only using it mostly as an intervention against listeria,
[00:28:31.970]not very much for shelf life extension.
[00:28:34.530]Just to share with you how currently HPP processors are commercializing milk, these are some examples
[00:28:42.930]of different conditions they are using.
[00:28:44.590]I know in the US it's quite tricky for some states.
[00:28:47.570]I know some states let commercialized raw milk for pet food.
[00:28:51.390]HPP can be used as a lethal intervention to make it safer to consume.
[00:28:55.770]Just to share how baby food and dairy products can be mixed
[00:29:00.390]and create this functional smoothie made with A2A2 whole milkshake
[00:29:05.730]by one supona farm by preserving a clean label product,
[00:29:08.570]which is pretty innovative.
[00:29:10.270]Also here, different salsas and plant-based products,
[00:29:14.290]which can be processed with HPP from hummus, dips, salad dressings,
[00:29:17.990]different clean label salads, ready-to-eats, and also guacamole,
[00:29:22.010]where we can reach a 40-day shelf life by preserving all the
[00:29:25.210]sensible attributes that we want to have with this product.
[00:29:28.430]Just to share with you different commercial examples where they are
[00:29:32.610]listeria-free after HPP while preserving a clean label,
[00:29:36.090]while meeting also with current trends.
[00:29:38.490]This is a product that is currently in the market.
[00:29:41.790]Overnight oats and chilled bars, currently mush,
[00:29:44.270]and once upon a farm are developing these product types,
[00:29:48.530]would also help as a shelf life extension,
[00:29:51.110]protect against pertinent pathogens.
[00:29:53.130]Again,
[00:29:54.650]ready-to-eat plant-based,
[00:29:56.010]you know,
[00:29:56.990]all the trends that are going on after the pandemic.
[00:29:59.230]All the ready-to-eat meals,
[00:30:01.230]they're highly compatible with HPP.
[00:30:03.730]This is a customer from Colombia who does this rice mixed with proteins and vegetables,
[00:30:10.250]which helps increase the shelf life for over 40 days.
[00:30:14.890]And also it is a ready-to-heat food product.
[00:30:18.470]Also plant-based eats,
[00:30:20.750]good foods have a whole line of these type of products,
[00:30:24.090]which are pretty of high quality, pretty fresh,
[00:30:27.990]and also with a clean label,
[00:30:30.890]which is pretty appreciated by current customers.
[00:30:33.690]Also plant-based meat, in reference to meat by itself,
[00:30:38.370]it will remain the same
[00:30:39.630]because we won't be affecting cobalt imbalance.
[00:30:41.710]So all that attributes that you want to have
[00:30:46.650]in this type of like impossible meats
[00:30:48.710]will be preserved as well with HPP.
[00:30:51.470]Again, clean label,
[00:30:54.030]will be pretty easy to reach with this technology
[00:30:56.950]because we won't need to add any preservatives or additives.
[00:31:01.170]And also we'll be able to preserve all that freshness
[00:31:04.130]of those high quality ingredients
[00:31:05.890]that we'll be incorporating in our products.
[00:31:08.050]This is a customer which I love,
[00:31:10.050]which is Itaca Hummus in Rochester, New York.
[00:31:12.310]You can see how they were able to develop
[00:31:14.150]this clean label product
[00:31:15.350]and how they use lemon juice vinegar
[00:31:17.610]to reduce the pH below 4.6
[00:31:19.790]to create even safer food product.
[00:31:22.550]Also,
[00:31:23.970]there's refrigerated salsa,
[00:31:25.470]which they use fresh ingredients
[00:31:27.830]and they package it in a cup
[00:31:30.610]with a filament top
[00:31:31.470]and they can reach a really high shelf life
[00:31:35.850]for even 100 days in this case.
[00:31:37.850]Again, combining the seafood sector
[00:31:41.590]with the ready-to-eat.
[00:31:42.950]So we can create high quality products
[00:31:46.390]with the technology.
[00:31:47.630]You can see how our customer Fuchsia here,
[00:31:50.430]what they do is they combine carbs,
[00:31:53.910]with different proteins,
[00:31:55.250]which are already cooked,
[00:31:56.670]so that they can preserve also all the texture,
[00:31:59.630]all the quality, all the value of this.
[00:32:01.670]And they combine it and they place it on a tray,
[00:32:05.270]a plastic tray,
[00:32:06.110]and then they place a vacuum sealed
[00:32:08.250]room form on top,
[00:32:09.710]and then they pass it through HPP.
[00:32:11.450]These products reach 45 days of shelf life,
[00:32:16.630]stored under refrigerated conditions.
[00:32:18.290]Also, what they do is they use HPP
[00:32:20.790]as a post-lethal intervention,
[00:32:22.610]because they have the
[00:32:23.850]cooking step as a lethal intervention.
[00:32:25.770]So for these products,
[00:32:27.210]they usually validate for a
[00:32:28.990]two to three log reduction
[00:32:30.730]to make it listeria-free
[00:32:32.090]and comply with their ready-to-eat
[00:32:34.490]laws that FDA will ask for.
[00:32:37.930]Also, this is another customer from Miami.
[00:32:40.910]They process already cooked crab meat in cups,
[00:32:44.050]and they are able to obtain
[00:32:46.210]28 days shelf life fresh
[00:32:48.250]under refrigerated conditions.
[00:32:49.850]Also, this Acme Deep salad
[00:32:53.790]is great.
[00:32:54.930]What they do is they lower the pH
[00:32:56.910]by using...
[00:32:57.790]Daniella, I think we lost you.
[00:33:11.590]Yes, I think I'm still on.
[00:33:19.770]Let me see what happened with Daniella.
[00:33:21.930]She's still on, but I think she's
[00:33:23.730]frozen.
[00:33:24.310]Let's give her a few minutes.
[00:33:30.310]Grace, I think we had a...
[00:33:33.170]There was a power surge here at the university.
[00:33:35.230]Yeah, I also had to flicker.
[00:33:37.530]So, let's see.
[00:33:41.450]Let me pause recording at this moment.
[00:33:43.310]Great.
[00:33:48.070]Yeah, so go ahead and share your screen
[00:33:50.310]and pick up where you left off.
[00:33:54.470]Yeah, let me.
[00:33:55.570]I think I was explaining this one,
[00:33:58.350]but I'll go here.
[00:34:00.570]You went through that one.
[00:34:02.930]Great.
[00:34:03.890]Excellent.
[00:34:04.370]Thank you, Chris.
[00:34:05.390]Yeah, so we have this customer called Sandwich.
[00:34:09.670]So, this customer is pretty interesting.
[00:34:11.610]What they do is they package already cooked products
[00:34:14.970]ready to eat in bags.
[00:34:17.070]And what they do is they provide this clean label
[00:34:19.930]value-added products with HPP.
[00:34:22.070]And they...
[00:34:23.610]Leverage it for the food service industry.
[00:34:26.290]This is something that also Chick-fil-A
[00:34:30.350]and also Chipotle is doing
[00:34:33.150]for different ready-to-eat meals.
[00:34:36.450]And they are making them listeria-free
[00:34:39.390]to help protect them against any recalls.
[00:34:42.310]Also, we're currently working a lot
[00:34:44.910]with Esco Seafood Company.
[00:34:46.450]Recently, we did a presentation in Boston
[00:34:49.530]in Seafood Expo.
[00:34:50.530]And we shared how different...
[00:34:53.550]products ready-to-eat could be leveraged,
[00:34:55.930]mostly for salmon bites
[00:34:59.650]and also for this type of ready-to-eat,
[00:35:02.050]such as Fuchsia is doing,
[00:35:03.590]leveraging not only clean-labeled product,
[00:35:07.430]but product with an extended shelf life,
[00:35:09.470]which can help protect against any recalls.
[00:35:12.310]So now, touching base finally
[00:35:16.150]into what HPP can bring
[00:35:19.350]as a non-thermal technology.
[00:35:21.230]Well, since it is, again,
[00:35:23.490]a non-thermal technology,
[00:35:24.610]we'll help preserve all those quality attributes,
[00:35:27.850]those premium characteristics
[00:35:30.370]that a technology can bring
[00:35:32.430]preserving a clean labeled product.
[00:35:35.090]Also, we will help protecting against recalls.
[00:35:38.830]We've seen in the last years
[00:35:40.930]how a lot of recalls occurred
[00:35:45.150]and how if those companies
[00:35:47.830]will have intervened with HPP,
[00:35:50.150]maybe we'll be able to reduce
[00:35:51.710]all those foodborne,
[00:35:53.430]outbreaks that existed
[00:35:54.810]because many of those products
[00:35:56.470]were highly compatible.
[00:35:57.530]Again, we'll be able to control
[00:36:00.030]against pathogens
[00:36:01.650]and spoilage my current
[00:36:02.630]essence of interest.
[00:36:03.550]We'll be creating
[00:36:04.970]minimal process products,
[00:36:06.470]which will help create
[00:36:08.390]clean label products
[00:36:09.770]with freshness and premium ones.
[00:36:13.010]And finally, we'll be able
[00:36:14.810]to open new opportunities
[00:36:16.730]to different markets
[00:36:17.910]while complying with current trends,
[00:36:21.150]which will be of high importance
[00:36:23.370]and make sense.
[00:36:23.770]So that was my presentation.
[00:36:30.450]And thank you so much
[00:36:31.570]for joining us today
[00:36:33.650]and hearing me as well.
[00:36:35.370]I think we have enough time
[00:36:36.550]also for inquiries right now.
[00:36:38.770]Yes, definitely.
[00:36:40.610]Thank you so much, Daniela.
[00:36:42.290]For anybody who has questions,
[00:36:43.610]go ahead and just chime in
[00:36:44.850]or type in your question on chat
[00:36:47.090]and I'll do my best to get them read.
[00:36:49.650]Seth.
[00:36:52.050]Hi, Daniela.
[00:36:53.310]Daniela, good to be introduced earlier.
[00:36:56.350]I had a quick question.
[00:36:58.590]I heard you very early in your presentation,
[00:37:01.810]you made mention of the fact
[00:37:03.150]that packaging materials are typically made,
[00:37:05.510]you know, using things
[00:37:07.230]that we would come to expect,
[00:37:08.490]you know, the polyethylenes, PET, polypropylene,
[00:37:11.510]so on and so forth.
[00:37:12.370]My question is,
[00:37:14.270]and this is more for somebody else
[00:37:15.710]because I'm not really a packaging guy,
[00:37:17.310]is there like a minimum standard specification
[00:37:23.250]for package design
[00:37:24.850]if you decide to send your product through HPP?
[00:37:27.930]Like, is there a lamination or a film thickness
[00:37:31.790]or like material selection,
[00:37:34.750]you know, restriction on what you can have?
[00:37:37.270]Yes.
[00:37:38.910]So I can share with you also a packaging guideline.
[00:37:41.290]I can share it with Mary Grace too
[00:37:42.710]so that everyone can have it as well
[00:37:44.190]to have you, to guide you on that.
[00:37:46.630]But yeah, they need to be not rigid
[00:37:49.350]because if they're pretty, pretty rigid,
[00:37:51.230]you can present packaging malfunctions.
[00:37:53.190]Because they won't be flexible enough.
[00:37:54.750]So either they can dent
[00:37:56.510]or they can break under the pressure.
[00:37:57.950]Also, multi-layered films tend to delaminate
[00:38:03.030]based on what I've seen.
[00:38:04.390]They need to be previously validated
[00:38:07.570]just to see that they work.
[00:38:08.970]Also, aluminum-based films,
[00:38:12.590]they tend to delaminate.
[00:38:14.570]Again, they aren't that compatible.
[00:38:16.370]Also, glass, paper-based, carton,
[00:38:20.650]that doesn't work because...
[00:38:23.130]Glass is inflexible.
[00:38:24.230]And also, carton-based, paper-based
[00:38:27.250]aren't water-resistant.
[00:38:29.050]There are a few, if you want to say,
[00:38:31.550]sustainable options.
[00:38:32.610]I have on top of my mind one that is...
[00:38:35.890]I don't remember exactly the name right now.
[00:38:37.530]I can share it later in the chat.
[00:38:38.950]But for example, recycled materials,
[00:38:42.050]they do work with HPP.
[00:38:43.410]Also, another thing I didn't mention,
[00:38:46.790]but I can say that air content
[00:38:50.370]inside the packaging is of high interpretation.
[00:38:53.070]So for example,
[00:38:55.250]if you add any modified atmosphere,
[00:38:56.950]it will also need to be validated.
[00:38:59.450]You have UNL here.
[00:39:01.590]They have the food processing plant
[00:39:03.810]who can help you pass your products through.
[00:39:06.330]Also, we have a power plant in Miami
[00:39:08.430]who can help.
[00:39:09.170]But yeah, I suggest always validating
[00:39:12.330]your packaging first or ask the supplier.
[00:39:14.850]But for example, modified atmosphere,
[00:39:16.870]if you have a lot of it inside your packaging,
[00:39:19.050]you can think that that gas
[00:39:21.530]that you're adding not only matters,
[00:39:23.010]but also air inside of it.
[00:39:25.130]If it is too much under high pressure processing,
[00:39:28.330]that gas will occupy a volume of zero
[00:39:31.310]because it is highly compressible.
[00:39:33.150]So you can think that it will dent
[00:39:35.110]or it will implode.
[00:39:37.730]So if there's a lot of it,
[00:39:39.610]when the pressurizing,
[00:39:41.090]that depressurization will be pretty, pretty abrupt.
[00:39:43.910]So it can burst the packaging and can break it.
[00:39:47.450]So those will be my main suggestions on packaging.
[00:39:50.910]Okay, thank you.
[00:39:52.330]And then just real quick on that last one.
[00:39:53.730]So you're saying that whatever the,
[00:39:55.450]like if there's headspace or nitrogen gas
[00:39:59.890]or like some appreciable volume,
[00:40:01.650]that's to be avoided or at least validated prior?
[00:40:05.130]If you had headspace,
[00:40:07.570]you can use as a reference that we suggest
[00:40:10.390]based on different trials
[00:40:11.790]that to have a headspace between 8% and 10%.
[00:40:14.530]If you have more, you can validate it.
[00:40:16.790]Still, I've seen products that have even 15%
[00:40:19.230]and they do work.
[00:40:20.150]But you can have it as,
[00:40:22.310]as reference as well.
[00:40:23.730]Also, yeah, mostly, mostly that.
[00:40:27.290]Okay, cool.
[00:40:28.810]Yeah, thank you, Daniela.
[00:40:29.790]Appreciate it.
[00:40:30.430]Thank you, Syd.
[00:40:31.510]All right.
[00:40:32.810]We do have a question on chat right now
[00:40:34.830]from Sue Smith.
[00:40:35.950]Sue, do you want to like ask your question
[00:40:38.570]or do you want me to read it?
[00:40:39.610]I think it's a great question.
[00:40:42.870]Okay, I'll read it for you.
[00:40:47.470]Just this first one.
[00:40:48.450]Okay, during the end of shelf life,
[00:40:50.850]what processes begin to occur
[00:40:53.070]that can actually cause
[00:40:54.670]the HPV processed foods to degrade?
[00:40:56.830]Yes, so yeah.
[00:40:59.450]Thank you for this.
[00:41:00.710]So as any other product
[00:41:03.190]that is processed with any technology,
[00:41:04.770]once you open it,
[00:41:05.830]the next shelf life will need to be validated.
[00:41:08.790]Also, you'll be exposing your product
[00:41:11.270]to air, to oxygen.
[00:41:12.650]So oxidative reactions could occur
[00:41:15.750]which can change
[00:41:17.050]the sensory attributes of your product.
[00:41:20.150]I'm going to give an example,
[00:41:22.370]a silly example,
[00:41:23.010]like for example, guacamole.
[00:41:24.210]If I process a guacamole product,
[00:41:26.390]if you do a homemade guacamole
[00:41:29.010]and you place it in the fridge,
[00:41:30.490]it will turn out dark, pretty brown
[00:41:33.050]because of oxidative reactions,
[00:41:34.810]because of contact with oxygen
[00:41:36.870]and then start to degrade.
[00:41:38.210]If I process it through HPP vacuum seal
[00:41:41.290]without contact with air,
[00:41:43.810]I will start delaying
[00:41:46.250]those browning reactions
[00:41:48.150]because of oxidation.
[00:41:49.830]What happens?
[00:41:51.510]If I open guacamole,
[00:41:53.730]which has been processed with HPP,
[00:41:55.370]I will be exposing it
[00:41:57.170]to oxidative reactions
[00:41:58.770]and it will start to turn brown
[00:42:00.610]after some time.
[00:42:01.550]Still, HPP will still help
[00:42:03.590]reduce that enzymatic activity
[00:42:06.050]that will be causing it.
[00:42:07.150]But some enzymes,
[00:42:08.430]mostly those ones,
[00:42:09.590]will be highly resistant.
[00:42:10.790]So that type of deterioration
[00:42:12.650]will be seen mostly.
[00:42:14.730]Daniel, Anthony here.
[00:42:18.290]I think there are
[00:42:19.810]the question reads
[00:42:20.810]not post-opening the package,
[00:42:23.590]more what happens
[00:42:25.450]in already packaged products
[00:42:27.910]that have not been opened
[00:42:28.950]towards the end of the shelf life.
[00:42:30.770]Oh, thank you, Anthony.
[00:42:32.350]Yeah, well,
[00:42:33.230]most shelf lives are determined
[00:42:35.150]after validating
[00:42:36.430]against pertinent pathogens of concern.
[00:42:38.850]So usually the microbial point of view
[00:42:43.370]will be of interest in this.
[00:42:45.110]But yeah, still,
[00:42:47.510]if there is some enzymes
[00:42:49.270]that are
[00:42:49.790]resistant to high pressure,
[00:42:51.010]they can still degrade the product.
[00:42:53.510]But yeah.
[00:42:55.350]All right.
[00:42:58.070]Another question.
[00:42:59.070]This one was sent to me,
[00:43:00.650]but a great presentation.
[00:43:01.990]Curious how pet food can be frozen,
[00:43:04.410]but CPG products cannot.
[00:43:06.730]Is this because the pet food
[00:43:08.550]is frozen post-HPP?
[00:43:10.110]CPG is,
[00:43:13.910]what does CPG mean?
[00:43:15.730]Sorry.
[00:43:19.770]Consumer packaged goods, yeah.
[00:43:22.030]Consumer packaging.
[00:43:23.010]Yeah, so is this
[00:43:26.010]because the pet food is frozen?
[00:43:27.710]Yes.
[00:43:28.210]So the pet food needs to be processed
[00:43:30.490]fresh without being frozen
[00:43:33.510]because of the importance
[00:43:34.790]of the water activity.
[00:43:35.930]If it is frozen,
[00:43:36.890]water activity won't be high.
[00:43:38.870]So that is why we want it
[00:43:41.170]to be fresh before HPP.
[00:43:42.830]Usually what customers do
[00:43:44.430]is they pass it through HPP fresh
[00:43:46.590]and after it is frozen with HPP,
[00:43:49.750]they freeze this.
[00:43:50.850]Either they transform the product
[00:43:53.850]which was processed
[00:43:54.790]into patties and freeze this
[00:43:57.190]and they pass this in a clean room
[00:44:00.150]or either they package this
[00:44:02.630]into the final packaging format
[00:44:04.610]and then they freeze this product.
[00:44:06.950]Anthony, did you want to
[00:44:11.350]quickly add to that or?
[00:44:13.350]Nope.
[00:44:14.930]Okay, yeah.
[00:44:15.970]And then one last question
[00:44:17.170]before we move on
[00:44:17.910]to the next presenter.
[00:44:18.750]Why do some,
[00:44:19.730]some of the nutrients
[00:44:20.470]increase during HPP?
[00:44:22.050]Does HPP freeze some nutrients
[00:44:24.510]and make them more bioavailable?
[00:44:26.230]Yeah, what happened in this case
[00:44:29.530]was that,
[00:44:30.110]but also some different
[00:44:32.010]biological reactions occurred
[00:44:35.110]during that study,
[00:44:36.210]which helped increase
[00:44:38.010]the content of these nutrients.
[00:44:39.870]So yeah,
[00:44:41.110]that's exactly what happened.
[00:44:42.490]It can help also make it
[00:44:43.630]more bioavailable.
[00:44:44.490]In fact, there's a study
[00:44:45.550]on pet food,
[00:44:47.450]which was processed raw
[00:44:49.190]after HPP,
[00:44:49.710]and you know raw pet food
[00:44:51.630]not only is more digestible
[00:44:53.610]for pets when doing that study,
[00:44:56.090]so after HPP,
[00:44:57.770]they were able to see
[00:44:58.810]how viability was also increased.
[00:45:01.370]I want to add on
[00:45:03.670]that I left in the chat
[00:45:04.910]a link to the direct study
[00:45:06.670]that Studio Food conducted
[00:45:08.310]into what was going on
[00:45:10.990]throughout the study.
[00:45:12.170]Okay.
[00:45:13.090]Thank you.

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HPP Principles and Applications

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