High Pressure Processing Alberta

The Food Processing Development Centre now has a High Pressure Processing Machine. A 150L pilot scale unit is installed in our pilot plant and is available for research, development and commercialization activities. High pressure processing (HPP) is an emerging preservation technique and research has demonstrated that HPP is effective in inactivating vegetative cells of spoilage microorganisms and foodborne pathogens; including Escherichia coli, Salmonella spp. and Listeria monocytogenes.

High pressure processing is a method of non-thermal pasteurization that operates at a temperature that has little detrimental effect on the nutritional value, texture and taste of fresh and processed food as compared to thermal pasteurization techniques. High pressure processing maintains the food product’s fresh appearance, flavour, textural attributes, and nutrient content. These attributes are important to consumers who desire fresh, safe and minimally processed foods with high nutritive value and a clean label (preservative free).

The HPP process has been scaled up in Europe, the United States and Eastern Canada and is used in the meat processing industry to control Listeria monocytogenes in ready-to-eat meats and to extend the shelf life of ready-to-eat meats.

High pressure processing has been successfully applied to pasteurize fresh juices, fresh apple sauces, freshly chopped onion, seafood, fresh fruits and vegetables and ready-meal components. Research is being conducted to determine how HPP changes the functionality of foods.

Companies who develop products that utilize HPP can enhance their competitiveness by providing consumers with safer and longer lasting products.

More information:
http://www.hiperbaric.com/en

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