High pressure equipment for the food industry

Un siècle de Hautes Pressions : Développements technologiques et scientifiques

“…La mise en oeuvre d'équipements de grands volumes (10 à 150 litres) pour des pressions de valeurs moyennes (200 à 500 MPa) a ouvert la voie au développement de procédés hautes pressions dans l'agro-alimentaire, l'objectif principal étant d'une part d'inactiver les micro-organismes pathogènes tout en sauvegardant les propriétés organo-leptiques des produits traités [41,42]. Ces travaux développés au Japon durant les années 80 ont conduit à la mise sur le marché de nouvelles gammes de produits dès le début des années 90 (jus de fruit, confiture.…”

Ultra High Pressure Treatments of Foods

“…Equipment for high pressure batch processing (Deplace & Mertens, 1992;Mertens, 1994;Tonello et aI., 1994) consists of three main parts: the vessel, its surrounding yoke, and the hydraulics. The actual pressure treatment takes place in the pressure vessel, which is considered to be the heart of the equipment.…”

“…Because of the rapidly increasing viscosity and relatively low-diameter tubing, pressurization through an external pump is a very slow process at high pressures. Furthermore, all external components in contact with high pressure (intensifier, valves, and tubing) must be well designed to ensure an effective number of cycles (Deplace & Mertens, 1992;Mertens, 1994).…”

“…T.) for financially supporting the research to produce this chapter. 297 early 1990s, these companies started to develop high pressure equipment based on their own expertise, and a number of articles were published about these developments (Farr, 1990;Ishii, 1991;Deplace & Mertens, 1992;Hori et aI., 1992;Kanda et aI., 1992;Triiff & Bergman, 1992;Zimmerman & Bergman, 1993;Mertens, 1994;Westerlund, 1994). Today, suppliers focus primarily on further optimization of these techniques, and developments are less pathbreaking than they were 10 years ago.…”