High Pressure Equipment Designs for Food Processing Applications

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

“…The general process-flow for both batch and/or semicontinuous HPP has been discussed by other authors and will not be considered here in detail (see Hogan et al 2005;van den Berg et al 2001;Mertens and Deplace 1993;Torres and Velazquez 2005;Hjelmqwist 2005). Batch processing is the more conventional of the two operations and was relatively easy to implement when HPP was first commercialised in the food industry, as hot and cold isostatic pressing technologies could be directly adopted from the ceramic and metal industries.…”

“…Batch processing is the more conventional of the two operations and was relatively easy to implement when HPP was first commercialised in the food industry, as hot and cold isostatic pressing technologies could be directly adopted from the ceramic and metal industries. For batch systems, advances in mechanical engineering have allowed the development of enhanced intensifier designs, advanced opening and closing mechanisms that promote efficient processing times and better prestressing techniques that allow vessels to work under higher pressures with greater fatigue resistance (van den Berg et al 2001). A semicontinuous (or in-line) system can act as an alternative to batch operations only when a pumpable product is being processed.…”

“…Consequently, over the years, their development The sudden temperature increase from nucleation temperature to the initial freezing point Urrutia-Benet et al (2004) has been specifically aimed at the food industry. Most notably, a semi-continuous operation promoted by many HP system developers couples a number of pressure systems so that most of the energy stored in a pressurised vessel can be then used to pressurise a second vessel, thus, saving energy and process time (van den Berg et al 2001). Some of the recent engineering developments and innovative concepts that have contributed to the efficiency of HPP operations will be discussed in the following.…”

Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk

“…Furthermore, HP treatment does not impair rennet coagulation or cheese-making properties of milk; in fact, it can actually reduce RCT (100 -300 MPa; Johnston et al, 1998;Lopez-Fandino et al, 1996;Lopez-Fandino, Ramos, & Olano, 1997;Needs et al, 2000;Zobrist, Huppertz, Uniacke, Fox, & Kelly, in press), increase the rate of coagulum formation and the strength of the coagulum (Landfeld, Novotna, & Houska, 2002;Needs et al, 2000;Zobrist et al, in press), and increase the rate of acidification by starter cultures (Huppertz, Fox, & Kelly, 2004d). However, the application of HP as a pretreatment of milk may limit the cost of HP processing, which is 5 -20 times higher than thermal treatment, particularly due to the high capital investment required (Van den Berg, Hoogland, Lelieveld, & Van Schepdael, 2002).…”

Efecto De Las Altas Presiones Hidrostáticas Sobre La Estructura Y Estabilidad De Tejidos Vegetales. Relación Con La Extractabilidad De Compuestos Bioactivos

“…En los sistemas semicontinuos la presión se comunica al producto de manera directa a través de un pistón móvil. Una vez presurizado el producto se envasa asépticamente (Van den Berg et al, 2002).…”