Case study no.1
Fruits based products
Consumers expect fruit products not only to be safe, but also fresh natural. HPP processing not only achieves these expectations, but also increases the distribution market of fresh fruit products.
By reducing the level of harmful pathogens as well as minimising enzymatic activity, fruit products retain the sensory qualities, texture, color and nutritional content of the fresh fruit products, which adds great consumer value.
Strawberries
Pressure Inactivation of Molds, Yeast and Lactics Acid Bacteria
| Mold | Yeast | Lactics | ||
|---|---|---|---|---|
| Process | CFU/g | |||
| Inoculated | Non-HPP | 220,000 | 120,000 | 460,000 |
| HPP – 87,000 psi (600 MPa), 3 minutes | <1 | <1 | <1 | |
| Non-inoculated | non-HPP | 850 | 400 | 35 |
| HPP – 87,000 psi (600 MPa), 3 minutes | <1 | <1 | <1 | |
Data source: S.S.I.C.A., Parma, Italy
Texture profile
Fresh Diced Apple – A texture profile shows that diced apple will not change texture after pasteurization at 87,000 psi (600 MPa).
- % Relative Hardness
Data source: S.S.I.C.A., Parma, Italy / Avure Technologies, Västerås, Sweden
Vitamin C Retention
Valencia Orange Juice – After 20 weeks storage
- Thermal Processing 98°C / 10 Sec.
- High-Pressure Processing 72,500 psi (500 MPa) / 90 Sec.
Data source: S.S.I.C.A., Parma, Italy / Avure Technologies, Västerås, Sweden
