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BENEFITS OF HPP  Since HPP does not use heat, which is damaging to vitamins and nutrients, it is able to maintain and even improve the food’s nutritional value.  The extremely high pressure that the food is subjected to during HPP is very effective in eliminating microbials and pathogens in the food.  Due to elimination of bacteria, yeasts, and molds, HPP extends the product’s shelf life anywhere from 3 to 10 times as long at the same temperature.  HPP does not require the addition of any preservatives or additives, which can be harmful to the consumer, making the product more “natural.”  With the removal of pathogens due to the high pressure, HPP significantly decreases incidents of foodborne illnesses.  HPP reduces food allergenicity by increasing the solubility of the proteins that cause the allergen, which in turn decreases the allergenicity.  Because HPP does not use heat, which can alter the food’s physical properties, it is able to maintain the product’s original taste and appearance.  HPP is very versatile and can be applied to a variety of food types as long as they contain moisture. BENEFITS OF HPP  Since HPP does not use heat, which is damaging to vitamins and nutrients, it is able to maintain and even improve the food’s nutritional value.  The extremely high pressure that the food is subjected to during HPP is very effective in eliminating microbials and pathogens in the food.  Due to elimination of bacteria, yeasts, and molds, HPP extends the product’s shelf life anywhere from 3 to 10 times as long at the same temperature.  HPP does not require the addition of any preservatives or additives, which can be harmful to the consumer, making the product more “natural.”  With the removal of pathogens due to the high pressure, HPP significantly decreases incidents of foodborne illnesses.  HPP reduces food allergenicity by increasing the solubility of the proteins that cause the allergen, which in turn decreases the allergenicity.  Because HPP does not use heat, which can alter the food’s physical properties, it is able to maintain the product’s original taste and appearance.  HPP is very versatile and can be applied to a variety of food types as long as they contain moisture. THE PROCESS OF HPP 1.Food is packaged in its final container 2.Food is loaded onto a conveyor belt that leads into the high pressure chamber 3.High pressure chamber is sealed and filled with a hydraulic pressure transmitting fluid 4.Hydraulic fluid is pressurized with a high pressure intensifier pump 5.Fluid transmits the pressure through the package and into the food in simultaneous, uniform directions 6.After 3-5 minutes, the chamber is decompressed by releasing the pressure transmitting fluid 7.Chamber is unsealed 8.Processed product is removed HOW HPP WORKS The packaged foods are subjected to pressures up to 87,000 pounds per square inch. This extreme pressure inactivates the bacteria in the food product. This is due to Le Chatlier’s principle, where an increase in pressure results in a decreased volume, which prevents the formation of harmful pathogens. THE PROCESS OF HPP 1.Food is packaged in its final container 2.Food is loaded onto a conveyor belt that leads into the high pressure chamber 3.High pressure chamber is sealed and filled with a hydraulic pressure transmitting fluid 4.Hydraulic fluid is pressurized with a high pressure intensifier pump 5.Fluid transmits the pressure through the package and into the food in simultaneous, uniform directions 6.After 3-5 minutes, the chamber is decompressed by releasing the pressure transmitting fluid 7.Chamber is unsealed 8.Processed product is removed HOW HPP WORKS The packaged foods are subjected to pressures up to 87,000 pounds per square inch. This extreme pressure inactivates the bacteria in the food product. This is due to Le Chatlier’s principle, where an increase in pressure results in a decreased volume, which prevents the formation of harmful pathogens. SUSTAINABILITY  In HPP, the only materials needed for operation are water and electricity.  HPP has a filtering mechanism that filters the water after each cycle, which allows the water to be continually reused.  Electricity can come from sustainable sources, such as wind power, solar power, and hydroelectric power, which will not create green house gas emissions.  Compared to other methods, such as irradiation, which uses radioactive materials that harm the environment, HPP is very environmentally friendly.  By eliminating pathogens and bacteria and reducing food allergenicity, HPP provides a safer product for the consumer, which makes HPP a more sustainable process.  Although HPP is currently more expensive than traditional food processing methods, the price is steadily decreasing with time. This is due to the increased demand for HPP as more people become aware of the many benefits HPP has to offer.  The operating cost per cycle is significantly decreasing each year, making this method more economically feasible and sustainable. SUSTAINABILITY  In HPP, the only materials needed for operation are water and electricity.  HPP has a filtering mechanism that filters the water after each cycle, which allows the water to be continually reused.  Electricity can come from sustainable sources, such as wind power, solar power, and hydroelectric power, which will not create green house gas emissions.  Compared to other methods, such as irradiation, which uses radioactive materials that harm the environment, HPP is very environmentally friendly.  By eliminating pathogens and bacteria and reducing food allergenicity, HPP provides a safer product for the consumer, which makes HPP a more sustainable process.  Although HPP is currently more expensive than traditional food processing methods, the price is steadily decreasing with time. This is due to the increased demand for HPP as more people become aware of the many benefits HPP has to offer.  The operating cost per cycle is significantly decreasing each year, making this method more economically feasible and sustainable. Emily Connor Kelly Schreiber Table displaying initial count of pathogens in juices compared to the amount after HPP A figure showing a simplified version of the steps of HPP Bar graph illustrating the decrease cost per cycle (in cents) of HPP from 1996 to 2008