Industrial use of High Hydrostatic Pressure in Food Industry Realities for Food Safety

Alpas, Hami
High hydrostatic pressure (HHP) also called as ultra high pressure (UHP), high pressure processing (HPP), high pressure pasteurization (HPP) has been studied over 30 years under different names. Recently, it has been branded-patented as “pascalization” and is a “new”, “different”, “non-thermal” food processing method. Its main difference from conventional thermal processing is the addition of the third variable pressure to heat/time combination that already exists making it a 3-D process. More importantly the process is capable of producing industrial food products in a very short time making the process among the fastest food technology in terms of moving from the laboratory research to the market shelves. The process is fast, safe, effective and global producing food-edible products without any additives or preservatives ranging from meat-dairyseafood- deli to fruit/vegetable juices and even pet food. The global HHP market currently reached to 10 billon USD with over 350 commercial equipment worldwide having a value of 0.3 billion USD. Unfortunately, the products are not evenly distributed over the world map and the facts and myths about this new technology will be discussed.
Citation Formats
H. Alpas, “Industrial use of High Hydrostatic Pressure in Food Industry Realities for Food Safety,” presented at the 3rd European Food Safety & Standards Conference, (October 24-25, 2016), Valencia, Spain, 2016, Accessed: 00, 2021. [Online]. Available: