Overview
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ABSTRACT
The "gentle technique" called high hydrostatic pressure, has become a technology with high potential in the agri-food industry due to its extremely low cost and lack of additives. However it is not distributed at low cost to insustrials and private individuals. Nonetheless, this innovation has several varied food applications such as pasteurisation, sterilisation, texture modification, freezing and thawing, in continuous treatment. The actions of pressure on matter, cells and microorganisms complete this presentation. The high pressure technologies used in the food sector, including the equipment and packaging which can be used at high pressures, are also detailed.
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Read the articleAUTHORS
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Jean-Marie PERRIER-CORNET: University Professor, University of Burgundy ENSBANA
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Marwen MOUSSA: Doctor of Science, University of Burgundy ENSBANA
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Patrick GERVAIS: University Professor, University of Burgundy ENSBANA
INTRODUCTION
In the food industry, the use of high hydrostatic pressure represents a potential innovation comparable to those brought about by pressure cookers or microwaves. However, this revolution is still greatly hampered by the inability to supply this low-cost technology to manufacturers, let alone the general public.
The applications of high hydrostatic pressure in the food industry are many and varied. They cover unit operations such as pasteurization, sterilization, blanching, freezing/thawing, texturing, forming, extraction, emulsification, confisage and ripening, and new applications are regularly proposed.
The contribution of this technology to these transformations is quite original, as the products obtained by high pressure often cannot be reproduced by other techniques.
The key to the successful application of this technology lies in a good understanding of pressure and its effects on matter, particularly food. These two fundamental points will be addressed in turn in the first two paragraphs of this dossier. The action of pressure on microorganisms, which remains the major effect of pressure for food applications, will then be considered, before exploring all the food applications of high pressure identified to date.
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High hydrostatic pressure applications in the food industry
Global context
Websites
French high pressure network, http://www.reseauhp.org/
European High Pressure Research Group, http://www.ehprg.org/
Regulations
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Legislation on the use of high pressure in the food industry.
In Europe, since 1997, EC directive 258/97, known as the "Novel Food" law, has made the marketing of products using new processes subject to prior approval by the European Commission.
To date, only high-pressure fruit processing has been validated (2001/424/EC). However, a simplified procedure (art. 5)...
Manufacturers – Suppliers – Distributors
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High-pressure piping and accessories – Laboratory enclosures – Low-flow pumps
Autoclave France http://www.autoclave-france.fr/
Harwood Engineering Company, Incorporated(users.rcn.com/harwood.ma.ultranet)...
Organizations – Federations – Associations
Laboratoires
GPMA Laboratory, Microbiological and Food Process Engineering, University of Burgundy, ENSBANA, Dijon http://www.le-bourgogne.fr/GPMA
GEPEA, ENITIAA, Nantes
Périgourdine...
Economic data
In view of the technologies and materials used, and in the face of reduced productivity, the high-pressure process is still costly, despite the constant evolution of techniques.
An example of the cost calculation for a 300 L batch chamber processing a 600 MPa, 7.5 min packaged product is given in table 1 . This table shows the importance...
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