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Related Experiment Video

Updated: Mar 6, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Food processing by high hydrostatic pressure.

Kazutaka Yamamoto1

  • 1a Food Research Institute, National Agriculture and Food Research Organization , Ibaraki , Japan.

Bioscience, Biotechnology, and Biochemistry
|March 17, 2017
PubMed
Summary

High hydrostatic pressure (HHP) processing inactivates microbes without significant chemical reactions, preserving food quality. This nonthermal method offers an alternative to thermal processing, enhancing safety and shelf life for various food products.

Keywords:
food processinghigh hydrostatic pressurereview

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Food Engineering

Background:

  • Conventional thermal processing causes undesirable chemical reactions, damaging food's color, flavor, and nutritional value.
  • High hydrostatic pressure (HHP) is a nonthermal food processing method that inactivates microbes while minimizing detrimental chemical changes.
  • HHP processing offers a way to produce high-quality, safe foods with extended shelf life.

Purpose of the Study:

  • To review the characteristics of High Hydrostatic Pressure (HHP) food processing.
  • To explore the history, research, and development of HHP technology.
  • To examine the physical and biochemical changes induced by HHP in food products.

Main Methods:

  • Application of high hydrostatic pressure, typically 100 MPa or higher, to food products.
  • Microbial inactivation through pressure-induced cellular damage.
  • Minimization of chemical reactions compared to thermal processing methods.

Main Results:

  • HHP processing effectively inactivates microbes while preserving food quality attributes.
  • Commercialization of HHP-processed foods began in the 1990s with fruit products.
  • Examples of commercialized HHP foods include retort rice, cooked meats, soy sauce, and beverages.

Conclusions:

  • HHP processing is a viable nonthermal technology for producing safe and high-quality foods.
  • The method minimizes damage to food components, unlike conventional thermal processing.
  • HHP technology has a growing range of applications in the food industry, enhancing shelf life and enabling novel product development.