The Drip by AQUALAB: Mario Gonzalez and High Pressure Food Processing
Mario Gonzalez Angulo is the HPP Food Applications Manager at Hiperbaric High Pressure Technologies. Curious about how your guacamole stays fresh? High Pressure Processing (HPP) is a non-thermal food preservation method that harnesses oceanic-level pressures to inactivate foodborne pathogens and extend the shelf life of various products… all while preserving their nutritional and sensory qualities. We’ll explore the history, application, and potential of this revolutionary technology, as well as its effects on the molecular level.
In this episode, you’ll hear about:
In this episode, you’ll hear about:
- The journey of HPP from its first mention in 1899
- What food products are benefiting from HPP – from guacamole to baby food
- Why water activity needs to be between 0.97 and 1 for optimal HPP effectiveness
- How the method keeps your food pathogen-free AND flavorful
- How the applications of HPP extend beyond food
Jump to:
(04:43) pH and water activity determine microbial inactivation.
(06:54) How pressure affects weak bonds, not strong covalent bonds.
(12:50) Why clostridium botulinum struggles to grow in coconut water.
(16:54) The guest’s favorite artist and song
(20:30) Featured artist and song
Cheshmhaye Tameshki by Marjan Farsad, sung by Roodabeh Derakhshanian
Links mentioned in this episode:
Links mentioned in this episode: