The Working Principle and Use of High Pressures in the Food Industry
High pressure in the food industry, as a new non-thermal method, is applied in many phases of food processing. This new non-thermal technology was developed in the 1990s. The main advantages of high-pressure processing are in the short time of processing which is between a few seconds and 30 minutes...
Main Authors: | , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Croatian Society of Chemical Engineers
2010-11-01
|
Series: | Kemija u Industriji |
Subjects: | |
Online Access: | http://pierre.fkit.hr/hdki/kui/vol59/broj11/539.pdf |
id |
doaj-162405b2821e4b8fb546018851295ec2 |
---|---|
record_format |
Article |
spelling |
doaj-162405b2821e4b8fb546018851295ec22020-11-24T21:09:51ZengCroatian Society of Chemical EngineersKemija u Industriji0022-98301334-90902010-11-015911539545The Working Principle and Use of High Pressures in the Food IndustryKarlović, S.Brnčić, M.Ježek, D.Tripalo, B.Bosiljkov, T.High pressure in the food industry, as a new non-thermal method, is applied in many phases of food processing. This new non-thermal technology was developed in the 1990s. The main advantages of high-pressure processing are in the short time of processing which is between a few seconds and 30 minutes. Processing of solid or liquid food products with or without packaginghappens in the temperature interval 5 – 90 °C, and pressures 50 – 1000 MPa. The driving pressure is distributed uniformly through the whole product independently of its quantity and shape. These processing characteristics combined with improved food microbiological safety, less energy expenditure, low concentration of waste products and longer shelf life make high-pressure processing a very promising novel food technology. Combined with lower cost of treatment (but unfortunately higher initial cost of equipment) compared to traditional processing technologies, it is also economically profitable. The main purpose of such treated food products are in preservation of sensory, nutritive and textural properties. As the temperature increase is very low, there are no significant changes in sensory properties, in contrast to conventional thermal processing (sterilization, pasteurization). However, with the combination of heating or cooling and high pressure, modification of existing and creation of new food products is possible. Today, high pressure is used for the treatment of meat products (inactivation of microorganisms), freezing and defrosting of foodstuffs, production of fruit juices (pasteurization), processing of oysters, modificationof milk characteristics (foaming) etc. The main purpose of this work is to present the working principle and application of high pressure in the food industry. http://pierre.fkit.hr/hdki/kui/vol59/broj11/539.pdfFood Industry |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Karlović, S. Brnčić, M. Ježek, D. Tripalo, B. Bosiljkov, T. |
spellingShingle |
Karlović, S. Brnčić, M. Ježek, D. Tripalo, B. Bosiljkov, T. The Working Principle and Use of High Pressures in the Food Industry Kemija u Industriji Food Industry |
author_facet |
Karlović, S. Brnčić, M. Ježek, D. Tripalo, B. Bosiljkov, T. |
author_sort |
Karlović, S. |
title |
The Working Principle and Use of High Pressures in the Food Industry |
title_short |
The Working Principle and Use of High Pressures in the Food Industry |
title_full |
The Working Principle and Use of High Pressures in the Food Industry |
title_fullStr |
The Working Principle and Use of High Pressures in the Food Industry |
title_full_unstemmed |
The Working Principle and Use of High Pressures in the Food Industry |
title_sort |
working principle and use of high pressures in the food industry |
publisher |
Croatian Society of Chemical Engineers |
series |
Kemija u Industriji |
issn |
0022-9830 1334-9090 |
publishDate |
2010-11-01 |
description |
High pressure in the food industry, as a new non-thermal method, is applied in many phases of food processing. This new non-thermal technology was developed in the 1990s. The main advantages of high-pressure processing are in the short time of processing which is between a few seconds and 30 minutes. Processing of solid or liquid food products with or without packaginghappens in the temperature interval 5 – 90 °C, and pressures 50 – 1000 MPa. The driving pressure is distributed uniformly through the whole product independently of its quantity and shape. These processing characteristics combined with improved food microbiological safety, less energy expenditure, low concentration of waste products and longer shelf life make high-pressure processing a very promising novel food technology. Combined with lower cost of treatment (but unfortunately higher initial cost of equipment) compared to traditional processing technologies, it is also economically profitable. The main purpose of such treated food products are in preservation of sensory, nutritive and textural properties. As the temperature increase is very low, there are no significant changes in sensory properties, in contrast to conventional thermal processing (sterilization, pasteurization). However, with the combination of heating or cooling and high pressure, modification of existing and creation of new food products is possible. Today, high pressure is used for the treatment of meat products (inactivation of microorganisms), freezing and defrosting of foodstuffs, production of fruit juices (pasteurization), processing of oysters, modificationof milk characteristics (foaming) etc. The main purpose of this work is to present the working principle and application of high pressure in the food industry. |
topic |
Food Industry |
url |
http://pierre.fkit.hr/hdki/kui/vol59/broj11/539.pdf |
work_keys_str_mv |
AT karlovics theworkingprincipleanduseofhighpressuresinthefoodindustry AT brncicm theworkingprincipleanduseofhighpressuresinthefoodindustry AT jezekd theworkingprincipleanduseofhighpressuresinthefoodindustry AT tripalob theworkingprincipleanduseofhighpressuresinthefoodindustry AT bosiljkovt theworkingprincipleanduseofhighpressuresinthefoodindustry AT karlovics workingprincipleanduseofhighpressuresinthefoodindustry AT brncicm workingprincipleanduseofhighpressuresinthefoodindustry AT jezekd workingprincipleanduseofhighpressuresinthefoodindustry AT tripalob workingprincipleanduseofhighpressuresinthefoodindustry AT bosiljkovt workingprincipleanduseofhighpressuresinthefoodindustry |
_version_ |
1716757309359652864 |