Step 1: Understanding the Concept:
High Pressure Processing (HPP) is a non-thermal food preservation technology that uses extremely high hydrostatic pressure to inactivate microorganisms and enzymes. An industrial HPP setup has a few core essential components to generate and contain this pressure.
Step 3: Detailed Explanation:
The fundamental components of an HPP system are:
- (A) Pressure pump: A high-pressure intensifier pump is required to generate the massive pressures needed for the process (typically 400-600 MPa). This is the "engine" of the system.
- (C) Pressure chamber (or vessel): This is a thick-walled, high-strength steel cylinder where the packaged food, submerged in a pressure-transmitting fluid (usually water), is placed. It is designed to safely contain the immense pressure.
- (B) Pressure agitator: This is an incorrect term. According to Pascal's Principle, pressure applied to an enclosed fluid is transmitted undiminished to every portion of the fluid and the walls of the containing vessel. Therefore, pressure is instantaneous and uniform, and no agitation is necessary.
- (D) Pulse chamber: This component is associated with Pulsed Electric Field (PEF) processing, a different non-thermal technology where food is passed through a chamber and subjected to short, high-voltage electrical pulses. It is not part of an HPP system.
Step 4: Final Answer:
The essential components of an HPP setup from the list are the pressure pump and the pressure chamber. Therefore, option (C) is the correct answer.