High-Pressure Processing Pathways to Commercialization

Nonthermal Processing Technologies for Food

Volumn , Issue , 2011, Pages 28-35

  Farkas, Daniel F ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Cost of high pressure processing per unit of packaged product, determined by two factors; Cycle time of high pressure food processing system optimized, minimizing time required to accomplish each of the nine steps making up a typical cycle; Decision to use high pressure as commercial preservation method, based on a technical and business plan; High pressure, causing protein unfolding between 0 and 40 C; High pressure food treatment pilot plant facilities at universities, through equipment suppliers, and tolling facilities; High pressure processing of foods finding its place in commercial food processing; High pressure processing pathways to commercialization; Marketing criteria, developed through pilot plant production of focus samples determining consumer acceptance, price points, storage shelf life; Product manufacturing specifications affecting high pressure food preservation equipment selection; Volumetric efficiency, determined by volume of packages treated in each cycle divided by volume of pressure vessel

Indexed keywords

EID: 84872755703     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470958360.ch3     Document Type: Chapter

References (2)

1. De Heij,W.B.C., Van Schepdael, L.J.M.M.,Moezelaar, R., Hoogland, H., Matser, A.M., and Van Den Berg, R.W. 2003. Highpressure sterilization: maximizing the benefits of adiabatic heating. Food Technology 573:37-41.
2. Sizer,C.E., Balasubramaniam,V.M., andTing, E. 2002.Validating high pressure processes for low-acid foods. Food Technology 56(2):36-42.