High-pressure processing (HPP) technology for food production

Summary

The novelty proposed is the non-thermal food processing technologies as alternative to conventionally heat treatments in high quality foods with fresh-like sensory and additive-free characteristics. As the most successfully commercialized non-thermal processing technology, HPP eliminates food pathogens at room temperature and extends the shelf life. HPP is officially approved as a non-thermal pasteurization technology that can replace traditional pasteurization in the food industry (US Food and Drug Administration).

Pasteurization effects of HPP is not affected by the packaging form and volume of the food, and thus foods of different volumes can be processed in the same batch. HPP is performed at room temperature, reducing energy consumption associated with heating and subsequent cooling. In addition, the food is in packaged form and does not directly contact the processing devices, preventing the secondary contamination of food after pasteurization. Additionally, the pressure transfer medium can be recycled after processing. With the advantages of low energy consumption and low contamination risk, HPP technology is an environmentally friendly processing technology. Therefore, HPP technology is recognized as a minimal processing technology that ensures both food safety and quality.

Type

Technological innovation

End users

Food manufacturers deal with fruits, vegetables, meat and dairy products, sea food, juices and beverages, salads and dips, ready to eat meals

Countries

Worldwide

Support

Avure HPP