How High Pressure Processing works to give food a longer shelf life

[@MisterMotel]

happy to have learned this today. Found HPP on a bottle of orange juice and wondered what it was

[@BlueGreyWolf]

Me too! I had a bottle of orange juice that had the same thing!

[@w.c.rivero3790]

That was super informative, thanks for sharing!

[@etornamtsyawo6407]

Thanks a lot for this important demonstration!

[@thiranbatagoda7395]

Thank you so much for sharing this 👍🏼

[@kavindiprabodha8414]

Very helpful...thank you.......

[@jeanotinianocaceres6784]

Excelente información 👍🏻

[@dattaterylalagepatil1432]

Thanks for giving informatiom

[@leonasampson3965]

Is the shape of the pressure vessel customise avalble?

[@SaurierDNA]

Howcome under this enormous pressure, why are plastic bottles not just completely destroyed??? What about Bysphenol A and other chemicals.. due they leak from the plastic into the product due to this process?

[@ganesant512]

actually the pressure applied from all the sides, hence the bottles are not crushed.

[@Julo133]

@@ganesant512 But there is some air in the bottle right? And even if You put pressure on lets say plastic round ball in 600 MPa plastic should be destroyed right? Is plastic in a standard bottle cap is capable to withstand 600 MPa if pressed from both sides?

[@dancingcalcium]

So does this damage the plastics and lead to plastics leaching into juices?

[@arande3]

I understand that high pressure is actually how they start the polymerization of some plastics, you put ethylene under high pressure, and it starts to polymerize to become polyethylene

[@subh_yatra]

Nice Video

[@Resist4]

How it is that the bottles aren't crushed, they have air in them so it seems to me the plastic bottles would crush a bit.

[@raulozuna7675]

That was my question. Any air under that pressure should look for least amount of resistance and gravity should direct it upward in the chamber. This should blow the cap/tops off the bottles. Confused

[@timstirrup6948]

HPP is a post-packaging solution: already-packaged products like PET bottles of juice or vacuum-packed meats are processed under evenly-distributed pressure which ensures that the packaging is never crushed/distorted. Glass packaging will not work with HPP.

[@Julo133]

@@timstirrup6948 But the air in bottles is compressible so it should allow bottle to distort a little? And plastic bottle cap can withstand 600 MPa if pressed under "evenly-distributed pressure"? I mean its like a milimeter or 2mm of plastic....will it not crush a little?

[@piotrjarzabek7355]

@@Julo133 I'm not an expert but I was looking into this too and this is how I belive it works. In order for this technology to work you need bottles filled with fluid to almost max capacity. The air trapped in bottles get compressed causing deformation on the bottles yes. But bottles will be deformed in its weakest point which is the side, where wall thickness is around 0,6mm, not the cap which is thicker. Once air is compressed to its max compression value, the pressure outside and inside of the bottle is uniformed and there is no reason for further deformation of the bottle or the cap. I hope someone with experience or sufficient knowledge can explain better or correct me if I'm wrong.

[@AnhPham-vu3zq]

the food products are not crushed due to the "isostatic principle". It means that all the food products after being loaded into the chamber, they are filled with water. Then the pressure inside the chamber is distributed evenly and uniformly. Imagine if you have an egg submerged in the water, you can apply high pressure to it but it won't be crushed or destroyed.

[@danielscheive7619]

wow that's 5 times greater pressure than the deepest part of the ocean!

[@bushgreen260]

how come it only kills the bacteria and not the nutrients

[@Resist4]

+bushgreen Some of the nutrients are killed, but far less than pasteurizing. But then again cooking food kills the nutrients too.

[@khalifa1111]

@@Resist4 some ? lol

[@khalifa1111]

@@Resist4 HPP (short for High Pressure Pasteurization) is a process that many juice companies use to add shelf life to their juice, and preserve it for longer periods of time (usually up to 45-60 days). Which means you are drinking juice that is as much as 2 months old (and believe us, you can taste the difference). While HPP'd juice stabilizes the bacteria and can preserve some nutrients, the quality of the juice is noticeably diminished, and many great things that are in fresh juice are completely killed off. The molecular structure of the juice is changed, and is no longer considered raw. In fact, the FDA actually made it illegal to use the word 'FRESH' on any labeling of a juice that has gone through the HPP process. Meat Pressure pasteurization strips away naturally-occurring probiotics, proteins, enzymes, vitamins, and minerals. There is no good bacteria left to protect against bad bacteria. After the HPP process, meat is reground, due to the cooked appearance. Regrinding can contaminate meat with harmful bacteria, and further have a deteriorating impact on the chemical composition of the meat; including grinding, mixing, vacuum stuffing and freezing. You see, I could go on and on but people like you pretend to be doctors, pilots, engineers, architects and so on when In all reality you just a keyboard warrior with a pea brain. Do proper research then come back to me little peety.

[@khalifa1111]

@@Resist4 exactly what I thought, a 2 year old rebuttal. Run along now

[@danielscheive7619]

Cooking actually allows one to gain more nutrients from the food by making it easier to digest@@Resist4

[@Resist4]

You'd think they could have given this woman a coat that actually fit her.

[@MrPeterHandke]

maybe this woman is trying to tell you about HPP and not to distract you with her clothing style Dan... total disaster (-;

[@Resist4]

Maybe :)

[@khalifa1111]

Dan how about you focus on what’s being taught smh. Don’t worry about her clothes

[@Resist4]

@@khalifa1111 okay. lol