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7. Conclusion
High-pressure technology has great potential in the food industry. It is already an industrial reality, even if the market is still small compared with the reported potential. Major technological hurdles remain:
the constraints imposed by certain regulations;
process costs ;
the absence of continuous processes;
processing of dry products ;
non-destruction of spores...
The partial removal of these barriers should speed up the introduction of these technologies on everyday consumer products.
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Conclusion
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
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