Food Preservation in the Industrial Revolution Epoch: Innovative High Pressure Processing (HPP, HPT) for the 21st-Century Sustainable Society

The paper presents the ‘progressive review’ for high pressure preservation/processing (HPP) (cold pasteurization) of foods and the next-generation high-pressure and high temperature (HPHT, HPT) food sterilization technologies. It recalls the basics of HPP and HPT, showing their key features and advantages. It does not repeat detailed results regarding HPP and HPT implementations for specific foods, available in numerous excellent review papers. This report focuses on HPP and HPT-related issues that remain challenging and can hinder further progress. For HPP implementations, the reliable modeling of microorganisms’ number decay after different times of high pressure treatment or product storage is essential. This report indicates significant problems with model equations standard nonlinear fitting paradigm and introduces the distortion-sensitive routine enabling the ultimate validation. An innovative concept based on the barocaloric effect is proposed for the new generation of HPT technology. The required high temperature appears only for a strictly defined short time period controlled by the maximal pressure value. Results of the feasibility test using neopentyl glycol as the barocaloric medium are presented. Attention is also paid to feedback interactions between socioeconomic and technological issues in the ongoing Industrial Revolution epoch. It indicates economic constraints for HPP and HPT developments and emerging business possibilities. The discussion recalls the inherent feedback interactions between technological and socioeconomic innovations as the driving force for the Industrial Revolution epoch.The names of the individual files correspond to the numbering of the figures in the paper: Sojecka, A.A.; Drozd-Rzoska, A.; Rzoska, S.J. Food Preservation in the Industrial Revolution Epoch: Innovative High Pressure Processing (HPP, HPT) for the 21st-Century Sustainable Society. Foods 2024, 13, 3028. https://doi.org/10.3390/foods13193028Files included in this collection:Figure 2.txt - Pasteurization curves associated with 10−5 (5-log) decay of selected bacteria, given in the plot, for tests in the Agar matrix in the pressure-temperature (𝑃–𝑇) planeFigure 4.txt - Survival of S. aureus (ATCC 6538) in human milk treated with high pressure pulses with ta maximal ‘stationary’ values 300 MPa, 400 MPa, and 500 MPa, at the temperature 50 °C, lasting t=5, 10, 15, and 20 minFigure 5.txt - The linearized plot related to Equation (11) focused on the empowered exponential Equation (9). It is related to experimental data given in Figure 4 for the decay of S. Aureus in human milk after HPP tests at 300 MPa, 400 MPa, and 500 MPaFigure 6.txt - The decay of Staphyllococcus aureus amount in human milk after different compressing times for three isotherms noted in the plot, using the double pulse HPP+ patternFigure 7.txt - The activity of selected crucial constituents of human milk after the standard ‘soft, Holder, pasteurization’, and the high-pressure processing (HPP+), compared to the native milkFigure 10.txt - Changes in water temperature upon adiabatic compression, starting from the reference temperatureFigure 11.txt - Changes of the discontinuous phase transition temperature in neopentyl glycol, determined by dielectric constant scans on compressing for subsequent isothermsFigure 12.txt - Temperature changes inside the unit shown in Figure 8 on compressing up to 𝑃=600 MPaFigure 13.txt - Changes in the number of HPP processors with the high-pressure volume chamber 𝑉>100 LFigure 17.txt - average gross salary (𝑆) in the enterprise sector in Poland from entering UE