High pressure processing technology has its roots in the material and chemical process engineering industry where it has been used in sheet metal forming and isostatic pressing of materials such as turbine engine components. High pressure processed foods are commercially available in the US market, from mid 1990 onwards. A brief history of high pressure food processing is given below.
Year | Application | Reference |
1881 | Conversion of starch into sugar | Soxhlet 1881 |
1897 | Inversion of cane sugar | Stern 1897 |
1897 | Starch saccharification | Lippmann 1897 |
1899 | Experiments on milk preservation | Hite 1899 |
1900 | Homogenization for stabilization of dairy emulsion | Donsi et al. 2009 |
1909 | Experiments on compressibility | Bridgman 1909 |
1912 | Water phase diagram | Bridgman 1912 |
1914 | Coagulation of albumen | Bridgman 1914 |
1918 | Pressure effects on bacteria | Larson et al. 1918 |
1920 | Continuous manufacture of phenols | Brown 1920 |
1923 | Experiments on thermal conductivity | Bridgman 1923 |
1943 | Mutarotation of glucose | Sander 1943 |
1970 | Biological reaction ratesDecaffeinating coffee via super critical fluid extraction | Yayanus 1969
King 2014 |
1980 | Beef protein quality | Elgasim et al. 1980 |
1990 | Meidi-ya Food Co launched high pressure treated products in Japan | Mozhaev et al. 1994 |
1995 | Thermodynamic properties of water under pressure, NIST/ASME Steam database | http://www.nist.gov/srd/upload/STEAM30-2.pdf |
1997 | Pressure treated Gucagmole by Avomex (now fresherized foods) | Sizer et al. 2002 |
1998 to2002 | Spain introduced pressure treated sliced cooked hamHormel introduced pressure treated deli meat products in the US market | Tonello 2011Sizer et al. 2002 |
2005 | Cited as one of the best innovations in food processing | Dunne 2005 |
2009 | FDA issued no objection to an industry petition for pressure-assisted thermal processing (research sponsored by Army-Industry consortium) | Juliano et al. 2012 |
2012 | Introduction of pressure treated juices | http://www.starbucks.com/promo/evolution-fresh-juice |
2013 | Development of pressure-ohmic-thermal sterilization | http://tco.osu.edu/technologies/#/tech/959 |
Source: Balasubramaniam, V.M., Sergio I. Martinez-Monteagudo, Rockendra Gupta. 2015. Principles and Application of High Pressure Based Technologies in the Food IndustryAnnual Review of Food Science and Technology. Vol. 6: 435-462.