1. Proceedings
  2. I3M
  3. 2022
  4. FOODOPS
  5. 10.46354/i3m.2022.foodops.006

Environmental impact analysis of HPP and PCT
decontamination technologies: an LCA comparison

  • a Arianna Paini ,
  • b Roberta Stefanini, 
  • c Giuseppe Vignali
  • a CIPACK Centre, University of Parma, Parco Area delle Scienze, Parma,43124, Italy
  • a Department of Engineering and Architecture, University of Parma, Parco Area delle Scienze 181/A, Parma, 43124, Italy
Cite as
Paini A., , Stefanini R., and Vignali G., (2022).,Environmental impact analysis of HPP and PCT decontamination technologies: an LCA comparison. Proceedings of the 8th International Food Operations and Processing Simulation Workshop (FoodOPS 2022). , 006 . DOI: https://doi.org/10.46354/i3m.2022.foodops.006
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Abstract

High Pressure Processing (HPP) and Pressure Change Technology (PCT) are two non-conventional food stabilization technologies that guarantee high quality products with longer shelf lives. This study analyses whether these two technologies are also able to give benefits in terms of environmental impact. A Life Cycle Assessment (LCA) is applied to the case of pineapple juice packaged in two different types of plastic bottles. The packaging material is a parameter that can influence the properties of the food product, its shelf life and the environmental impact. The results confirm that both technologies have a reduced environmental impact, especially when the most sustainable packaging material is used. Therefore, HPP and PCT are proved to be sustainable solutions in the production of high-quality food, with PCT better than HPP in this preliminary study in all the considered LCA impact categories. Moreover, they can play an important role in the reduction of food waste.

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