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Prepared by: Nur Farahiyah binti Ashar
Executive Officer 4
Department of Food Technology,
Faculty of Food Science and Technology,
Universiti Putra Malaysia
Introduction
High-Pressure Processing (HPP) is a non-thermal food and beverage preservation method commonly carried out at refrigerated or ambient temperatures. It is also known as high-pressure pasteurisation or cold pasteurisation.
HPP uses high isostatic pressure, transmitted by water, of up to approximately 6,000 bar (600 MPa, 87,000 psi). The pressure is typically held for a few minutes, depending on the type of food product, target microorganisms, and processing conditions. During HPP, the pressure is transmitted uniformly and almost instantaneously throughout the packaged product. This allows HPP to inactivate vegetative microorganisms and achieve a pasteurisation-like effect without direct heat. The mechanism of HPP is illustrated in Figure 1.
Figure 1. HPP Processing Mechanism
HPP treatment can inactivate harmful and spoilage microorganisms, improve food safety, extend product shelf life, and retain the natural freshness and quality of food products. Since HPP is commonly performed at ambient or chilled temperatures, it is generally ineffective against bacterial spores. Therefore, HPP-treated products are usually distributed and stored under refrigerated conditions to maintain safety and quality.
The Applications of HPP
The main categories of food products commonly preserved using HPP include:
HPP is also used in some non-food applications, such as pharmaceutical and cosmetic products.
However, HPP is generally not suitable for low-moisture or dry products because the technology works most effectively in foods with sufficient free water. Examples of products that may not be suitable or may require special consideration include spices, powders, dry nuts, dried fruits, cereals, bread, pastries, leafy salads, and some whole fruits or vegetables. Products without sufficient surrounding liquid or dressing may also experience undesirable texture changes after processing.
In addition, conventional HPP is generally not applied to fully frozen foods for microbial inactivation. Products are usually thawed before HPP treatment because liquid water plays an important role in pressure transmission and microbial inactivation. During HPP, the compression and decompression of liquid water can disrupt microbial cell membranes and destabilise essential cellular components, including enzymes and proteins. In frozen products, water exists mainly as ice, which is less compressible than liquid water. This can reduce the effectiveness of pressure transmission and microbial inactivation.
Conclusion
High-Pressure Processing (HPP) is an effective non-thermal preservation technology that can improve food safety and extend the shelf life of food products while maintaining their natural freshness, sensory quality, and nutritional value. HPP is especially suitable for high-moisture, minimally processed foods such as juices, ready-to-eat meals, seafood, meat products, and fruit-based products. However, its effectiveness depends on the type of product, processing conditions, target microorganisms, and storage temperature. Since HPP does not effectively inactivate bacterial spores under normal chilled or ambient conditions, refrigerated storage is usually required after treatment. Overall, HPP provides an important opportunity for producing high-quality, safe, and minimally processed foods for modern consumers.
References
Date of Input: 01/07/2026 | Updated: 01/07/2026 | nurulizzah
UNIVERSITI PUTRA MALAYSIA
43400, SERDANG,
SELANGOR MALAYSIA
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