6. High-pressure technology for the food industry

• (1) - AERTSEN (A.), VAN HOUDT (R.), VANOIRBEEK (K.), MICHIELS (C.W.) -  An SOS response induced by high pressure in Escherichia coli  -  J Bacteriol. 186, p. 6 133-41 (2004).
• (2) - ALPAS (H.), KALCHAYANAND (N.), BOZOGLU (F.), RAY (B.) -  Interactions of high hydrostatic pressure, pressurization...

Websites

French high pressure network, http://www.reseauhp.org/

European High Pressure Research Group, http://www.ehprg.org/

Regulations

• 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

• 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