Discussion 4 – Hot and cold
pastuerization
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Rationale
Pasteurization is an every day process that uses heat to kill micro organisms that
cause spoilage or disease. The time and temperature to which the product is heated
depends on the product itself. For example, in case of milk, heating to 72 o C and
holding for 15 seconds destroys pathogenic bacteria. Pasteurized products are not
sterile, which means that they cannot be held at room temperature and need
refrigeration. However, heat pasteurization is not suitable for all products. For
example, dips like guacamole, hummus when heated, turn brown. Preservatives
have garnered a negative connotation and consumers are demanding
“cleaner” products with less preservatives. The answer to some of these problems
seems to High Pressure Processing.
High Pressure Processing uses pressures from 87000 to 10000 pounds per square
inch at low temperatures (<45 o C) to process a food. The foods are packaged in
flexible pouches and subjected to high pressures. While this pressure is lethal to
microorganisms, there is minimal effect on taste, texture, appearance and nutritional
value of the product itself.
The Prompt: What You Need to Do
Read the two assigned papers that discuss high pressure processing and some of
the barriers. Find one more journal article on high pressure processing. Based on
your research, discuss the advantages and barriers to expanding High pressure
processing to all pasteurized products. Once you have written your post, respond to
at least one of your classmates post and post a meaningful reply.
1. HPP- Food Technology 2008
2. High pressure is rising
Details and Requirements: How to Get the Full Grade
for This Discussion
Please take into account the following.
? What are the most commonly pasteurized products?
? Of these, which ones are currently processed using HPP?
? Is it possible to process fruits using HPP so that they can have a longer shelf life
?
? Give at least 3 reasons why using HPP would be more advantageous than
traditional heat pasteurization ?
? Explain at least 3 main barriers to using HPP universally?
