High pressure food processing
From WikiCover
Consumer demand for freshness in products such as ready-to-eat meats, wet salads, dressings, juices, and packaged fruits and vegetables has led to a four-fold increase in High Pressure Processing (HPP) production capacity in North America from mid-2006 to mid-2007. Food manufacturers are increasingly evaluating the potential of ultra-high pressure for the pasteurization of packaged foods and the development of new products and preparation methods. Nearly two decades of research has proven HPP to be effective in preserving a food's natural flavor, nutrients and appearance without heat or chemicals and little or no change in organoleptic properties. HPP inactivates food-borne pathogens and spoilage agents, resulting in a safer product and an extension of microbiological shelf life.
To meet the research and feasibility testing needs of processors, universities and R&D labs, Avure Technologies offers the QFP 2L-700 Laboratory Food Processing System. It is a compact yet highly functional unit that closely replicates a high-volume production environment. The water pressure medium in the two-liter vessel can be pressurized up to 100,000 psi, with temperature control from 10 degrees to 90 degrees C. This broad processing range allows for both microbiological and food functionality studies where the effects of direct and adiabatic heating can be evaluated. Results obtained are directly scalable to all of Avure's larger commercial food processing systems.
The QFP 2L-700 features precise computer control of the full range of pressure and temperature parameters, with data acquisition for test cycle analysis and comparisons. Safety is enhanced with leak-before-break pressure vessel technology and threadless end closures. The complete system is available at an affordable price making it a justifiable investment for most food R&D activities.