Utilization of Intense-Pressure Methods in Food Production Sector
High-pressure processing (HPP) is making waves in the food industry as a revolutionary pasteurization method. This technique, which alters food attributes and inactivates harmful and spoilage microorganisms, is gaining popularity for its ability to extend food shelf life without compromising quality.
Guidelines and Manufacturing
HPP equipment for high-pressure vessels is manufactured under boiler and pressure vessel code guidelines established by the American Society of Mechanical Engineers (ASME). This ensures safety and reliability in the production of HPP-treated food products.
Research and Development
Several research facilities throughout the United States and Europe offer food processors the opportunity to evaluate HPP technology for product development. The Ohio State University Center for Clean Food Process Technology Development, for instance, conducts laboratory and pilot-scale research using batch HPP and ultrashear technology equipment.
Cost and Commercial-Scale Equipment
Costs for HPP processing range from $500,000-$4,000,000 USD, depending on vessel volume and extent of automation. Commercial-scale equipment for HPP is available with vessel volumes ranging from 35 to 525 liters. Notable HPP equipment manufacturers include Quintus Technologies, Hiperbaric, Avure Technologies, and ThyssenKrupp.
Process and Applications
The HPP process involves pressurizing the product, holding it under pressure for a specific time, and then depressurizing. This process, also known as high hydrostatic pressure processing (HHP) and ultra-high-pressure processing (UHP), offers a versatile pasteurization method for a variety of value-added liquid, semi-solid, and solid foods.
HPP treatment has a limited effect on low-molecular-weight compounds such as flavor compounds, vitamins, and pigments, resulting in similar quality to fresh food products. It provides an alternative means of killing bacteria, preventing thermally induced off-flavors, and retaining quality attributes, especially in heat-sensitive products.
Beyond food preservation, HPP has a variety of applications such as meat tenderization, protein denaturation, nutrient infusion, freezing and thawing, extraction, and lipid crystallization. Bulk HPP equipment option is introduced for large volume beverage processing, using large, pre-sanitized polymer bags up to 500 liters.
Efficiency and Cost Reduction
As demand for HPP equipment grows, the capital cost and operating cost will continue to decrease. HPP products that are currently marketed worldwide need to be refrigerated during their distribution. A recent study estimated the cost for HPP pasteurization to be 10.7 cents/L for a processing capacity of 3,000 L/h (792.5 gal/h). The cost for comparable thermal treatment is 1.5 cents/L, making HPP a cost-effective solution in the long run.
Technology Advancements
Ultrashear Technology (UST) is a continuous high-pressure processing method for treating liquid foods, offering desirable quality changes such as particle size reduction and changes in rheological, emulsification, and homogenization characteristics.
It's important to note that while Dynamic Ultrasharp Technology Processing involves advanced ultrasound techniques, it is not related to HPP and is used primarily in medical imaging and industrial applications.
In conclusion, HPP is a promising technology in the food industry, offering a safe, cost-effective, and quality-preserving pasteurization method. Its versatility and potential for continuous processing make it an attractive option for food processors seeking innovative solutions for food preservation and product development.
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