High-Pressure Processing Equipment for the Food Industry

Balasubramaniam, V. M.; Barbosa‐Cánovas, Gustavo V.; Lelieveld, Huub

doi:10.1007/978-1-4939-3234-4_3

Cited by 40 publications

(56 citation statements)

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“…The HP technology is a non-thermal processing technique by which products, already sealed in their package, are introduced into a vessel and subjected to a high level of isostatic pressure, which is transmitted by water. This technology is widely used in the food industry (Norton and Sun 2007;Balasubramaniam et al 2016). According to our preliminary experiments, there are five distinct advantages in using this technology for densification of wood: 1) A much higher range of 100 to 600 MPa isostatic hydrostatic pressure can be employed, more than the traditional compressed pressure; 2) There is no need for thermal treatment, saving a lot of energy; 3) The process time is very short, as the complete cycle time is not more than 20 min; 4) Densification occurs uniformly from all sides, rather than the unilateral compaction used in most traditional cases, and the density is uniform; and 5) There is a low set-recovery rate for densified wood.…”

Section: Introductionmentioning

confidence: 99%

High-Pressure Treatment of Chinese Fir Wood: Effect on Density, Mechanical Properties, Humidity-Related Moisture Migration, and Dimensional Stability

Li¹,

Zhang²,

Ramaswamy³

et al. 2016

BioResources

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A new densification technique for industrial uses of plantation wood was studied. Chinese fir wood was treated by high pressure (HP) at 50 to 200 MPa for 5 min. The density and mechanical properties, moisture sorption isotherm (MSI), and dimensional changes of the pressure-treated wood under various relative humidity (RH) storage conditions were evaluated. The densities of HP-treated wood ranged from 0.79 ± 0.01 g/cm 3 after treatment at 50 MPa to 0.92 ± 0.02 g/cm 3 at 200 MPa, which was significantly higher (p < 0.05) than that of the control (0.35 ± 0.01 g/cm 3 ). Hardness values in radial and tangential fiber alignment faces also significantly increased by 370% to 470% and 350% to 460%, respectively, as compared with the control. The modulus of elasticity and the modulus of rupture of pressure-treated wood increased by 48% to 88% and 89% to 170%, respectively. The equilibrium moisture content varied with RH, decreasing slightly at 33% and 52% while significantly increasing (p < 0.001) at 86% and 93% RH. Radial, tangential, and volumetric dimensions of densified wood were relatively stable at 33%, 52%, and 67% RH, while remarkable swelling occurred at 86% and 93% RH.

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Section: Introductionmentioning

confidence: 99%

High-Pressure Treatment of Chinese Fir Wood: Effect on Density, Mechanical Properties, Humidity-Related Moisture Migration, and Dimensional Stability

Li¹,

Zhang²,

Ramaswamy³

et al. 2016

BioResources

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“…115,[118][119][120][121] The basic design of HP equipment is mainly composed of the following components: a treatment vessel, closures or plugs, a yoke/wire-wound steel frame, a pressure pump, and a control system. 122 The HP processing occurs by filling the vessel with a liquid (usually water) that transmits the pressure to the product (Fig. 11).…”

Section: High Pressure Processingmentioning

confidence: 99%

A review of sustainable and intensified techniques for extraction of food and natural products

et al. 2020

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“…48) VI. Cost of HHP food processing 49) Initial investment costs of HHP equipment may be estimated from 0.6 to 4 million US dollars. The capital cost of the equipment dominates the investment (75-80%), and operating costs must be considered: labor (5-10%).…”

Section: Hhp Food Processing Equipmentmentioning

confidence: 99%

Food processing by high hydrostatic pressure

Yamamoto

2017

Bioscience, Biotechnology, and Biochemistry

138

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High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm 2) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension). The characteristics of HHP food processing are reviewed from viewpoints of nonthermal process, history, research and development, physical and biochemical changes, and processing equipment.

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High-Pressure Processing Equipment for the Food Industry

Cited by 40 publications

References 2 publications

High-Pressure Treatment of Chinese Fir Wood: Effect on Density, Mechanical Properties, Humidity-Related Moisture Migration, and Dimensional Stability

High-Pressure Treatment of Chinese Fir Wood: Effect on Density, Mechanical Properties, Humidity-Related Moisture Migration, and Dimensional Stability

A review of sustainable and intensified techniques for extraction of food and natural products

Food processing by high hydrostatic pressure

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