Mar 28 2014

High Pressure Processing

I have posted information on High Pressure Processing (HPP) before covering the process, linking to a factsheet and describing a product. HPP is a relatively new process that has advantages in the consumer preference for freshness and health that have been developing recently.

 

Food safety and quality drive demand for high pressure processing

click image to visit site

 

This article gives a few of the major points found in a recent market investigation.

  • The USA is the leading market for HPP products
  • The East, although an attractive market, has certain constraints based on consumer habits
  • Equipment sales are projected to reach $600 million by 2018
  • Product sales are expected to reach 2,2 billion in the same year
  • Beverages, ready to eat meals, raw proteins and raw pet food have been the successful products to date.

Is this the next big thing in African Food Processing? – I doubt it is likely to become a widely used technology. We still need to catch up with more standard capital intensive technologies as our middle class develops and demands more quality.

However, where we are developing new markets for the indigenous plants of Africa, there is surely an opportunity for HPP to retain flavours and beneficial chemicals tahtt will appeal to wealthy consumers.

Comments Off on High Pressure Processing

Sep 12 2013

High Pressure Processing – Free Factsheet

This is clear, concise and brief information on all aspects of the technology.

Ohioline osu edu fse fact pdf 0001 pdf

click image to dowload pdf

 

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Feb 18 2013

High Pressure Technology

Another juice produced using the pressure pasteurization technology.

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Besides the beautiful colours and look the flavours put the juice in a different class and presumably give the procurement manager grey hair.

How do you ensure the availability of fresh Raspberry, Passion Fruit, Melon, Mango and orange throughout the year?

You can't say this is the closest thing to hand squeezed juice and then use concentrates.

 

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Nov 18 2011

High Pressure Processing

A few days ago, I came across the first product that I have seen that was marketed on the fact that it was High Pressure Processed. The brand name of these juices is ColdPress and the fact that they are produced using High Pressure Processing (HPP) is explained on their web page. HPP is claimed to “retain the pure taste, nutrition and antioxidants of fresh fruit”.

click the image to visit the website

One of the leaders in the commercial application of this technology is Avure who claim to have supplied over a half of all the commercial HPP equipment installed in the world.

click the image to visit the website

HPP is usually run as a batch process where the material in a sealed container is placed in a pressure vessel which is filled with water and pressurized to 600 MPa (87,000 psi) for a few minutes. Avure does note that it is possible to develop semi continuous systems using bulk pasteurization and aseptic packaging. I have always been a fan of the concept of filling and sealing a bottle, before sterilising the closed unit in a fail safe way. This is what has made the in bottle pasteurisation of beer such a successful process.

What is clear is that HPP is a costly process and that the product needs to have characteristics that make the consumer able to pay the premium price.

The Avure website has some good technical information on processing as well as a white paper that addresses the less technical business and quality issues in some detail.

click the image to visit the website

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Jul 14 2009

Practical Information on High Pressure Processing (HPP)

Published by under Food Processing,Technology

This article in Food & Beverage Reporter, gives more practical information on HPP than I’ve seen for a long time.

 

Food & Beverage Reporter _ DevTech - Big extensions in the shelf lives of perishable foods.jpg

from: Food & Beverage Reporter
(click image for full story online)

 

The article described Avure’s HPP technology that generates the extreme pressures (up to 600 MPa/87,000 psi) which improves food safety and extends shelf life through the inactivation of foodborne pathogens and spoilage organisms in packaged foods. However, it retains the fresh or just-prepared characteristics without causing changes in nutrition, colour or texture.

Product is packed in its final consumer package or a bulk package, and loaded into a cylindrical load basket. The basket is placed in a water-filled pressure vessel where temperature and pressure are controlled.On an amortised basis, HPP processing is likely to cost around R1/kg of food product.

 

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