High Pressure Processing vs Thermal Processing

Heat & Pressure are two physical quantities which can be used for preserving the food products.

Which is more advantageous???

This is decided by the mechanism and its effectiveness in preserving the food product. 

Advantages of HPP over TP:

• Fresher taste, better appearance, texture and quality of food.
• Processed at ambient or refrigerated temperatures. So no cooked off-flavors.
• Heat sensitive foods can be preserved.
• Diverse functional properties like gelation, emulsification, water-binding observed.
• Very low processing time (2-10 min) and high shelf life. (3- 12 months)
• No need to use food preservatives - Free from Chemical Additives.

Advantages of TP over HPP:

• Low-acid food products can be preserved.
• Bacterial Spores can be killed.
• Microbial Enzymes not only can inactivated but also destroyed.

Combinations:

Pressure processing has more benefits than thermal processing. So, new technologies are coming up to combine pressure with radiation, UV Light, ionization etc.,

Combination of Heat & Pressure: High Temperature & Pressure Processing

This technology uses high pressure and heat to kill the microbes and preserve the food. Currently, this is the preferred method (which uses heat along with pressure) than other non-thermal methods (along with pressure) as this is considered safe and cost-effective.