What is the relation of HPP and Pasteurization ？

HPP (High Pressure Processing) and pasteurization are both food processing techniques used to extend the shelf life of products and ensure food safety, but they work in different ways.

HPP (High Pressure Processing) and pasteurization are both food processing techniques used to extend the shelf life of products and ensure food safety, but they work in different ways.

HPP (High Pressure Processing):
HPP is a non-thermal food preservation technique that uses high pressure to inactivate spoilage organisms and pathogens in food products.

In HPP, food is placed in a high-pressure chamber and subjected to pressures ranging from 100 to 1000 MPa.The high pressure disrupts the cell structure of microorganisms, thereby extending the shelf life of the product without the need for heat.

HPP helps retain the sensory and nutritional qualities of food products better than traditional heat-based methods like pasteurization.
Pasteurization:

Pasteurization is a thermal processing method that involves heating food to a specific temperature for a certain period to kill harmful bacteria.

There are different types of pasteurization methods, including high-temperature short-time (HTST) pasteurization and ultra-high-temperature (UHT) processing.

The goal of pasteurization is to reduce the microbial load in food products to make them safe for consumption while preserving as many of the original qualities of the food as possible.

Pasteurization is commonly used in the dairy industry for products like milk and cheese, as well as in the processing of juices and other beverages.

While both HPP and pasteurization are used to ensure food safety and extend shelf life, they differ in terms of the techniques used. HPP is a non-thermal method that relies on pressure to deactivate microorganisms, while pasteurization is a thermal method that involves heat treatment to achieve the same goal.