The Food Processing Center’s
High Pressure Laboratory

High pressure processing (HPP) uses pressure instead of thermal energy (heat) to inactivate harmful pathogens and microorganisms that promote food spoilage. HPP uses intense pressure in the range of 400 to 600 MPa to inactivate most pathogens.  Process temperatures can be set for chilled or near ambient conditions for temperature sensitive foods, therefore preserving the food’s texture, taste, appearance, or nutrition value.  The Food Processing Center’s High Pressure Laboratory provides an opportunity for food processors to develop value-added food products. HPP offers the following basic benefits to food processors:

• SAFETY - HPP provides an effective means for the inactivation of food-borne pathogens.
• QUALITY - HPP preserves the quality without impacting the sensory characteristics and nutrition of most food. HPP also reduces food waste by extending the refrigerated shelf life of many perishable products.
• CONSUMER-FRIENDLINESS – Commercial acceptance of HPP continues to grow and consumers are demanding high quality food products without the use of irradiation or chemical preservatives.

The manager for the HPP Laboratory is Steve Stephens (402-472-2901; sstephens2@unl.edu). Please contact Steve for questions about packaging, process parameters, lead time, non-disclosure agreements, shelf-life studies, and other details or topics.