High Pressure Equipment Designs for Food Processing Applications

Abstract

Although the effects of isostatic pressure on microorganism inactivation and on protein and polysaccharide denaturation have been known for more than a century (Hite, 1899), the food processing industry did not become interested in applying this technology until the past decade. This interest has been triggered by results of research at universities and institutes and by the efforts of equipment suppliers who recognize a promising new market in high pressure technology. A novel technology such as high pressure processing is only interesting when it reduces costs or creates new opportunities to improve food quality and safety. Although high pressure technology is currently more expensive than traditional processing technologies (e.g., high-temperature sterilization), the use of high pressure offers new opportunities for the food industry to respond to consumers’ wishes. Consumers demand high-quality, convenient food products and are concerned with food safety. Nutrients and flavors are hardly affected by the high pressures at which microorganisms and enzymes are inactivated. High pressure processing allows food manufacturers to produce high-quality food products with an extended shelf life. Consumers may be willing to pay extra costs for superior products. A company that has rapidly introduced pressure-processed food products is Avomex, a North American company with a plant in Mexico that uses high pressure to treat fresh guacamole (avocado paste). After treatment, these products can be stored for several weeks instead of a few days, which has created profitable retail opportunities (Waugh, 2000).