Increasing Preservation Efficiency and Product Quality through Control of Temperature Distributions in High Pressure Applications

Inactivation of Clostridium botulinum nonproteolytic type B spores by high pressure processing at moderate to elevated high temperatures

“…Renewed interest in the use of high pressure processing (HPP), as an alternative method for preservation of foods, can be attributed to increased consumer demand for minimally processed, fresh-tasting, additive-free, and microbiologically safe shelf-stable foods and advancements in HPP equipment design, construction, and a greater understanding of the process (Balasubramanian & Balasubramaniam, 2003;De Heij, Van Schepdael, Van den Berg, & Bartels, 2002;De Heij et al, 2003;Leadley & Williams, 1997;Meyer, Cooper, Knorr, & Lelieveld, 2000;Ting, Balasubramaniam, & Raghubeer, 2002). HPP offers the potential of producing foods with the characteristics desired by consumers, such as natural sensory and quality attributes, while extending shelf-life through control of microorganisms and enzymes.…”

Protein-based indicator system for detection of temperature differences in high pressure high temperature processing

“…This calls for re-evaluation of the HP equipment design (Barbosa-Canovas & Juliano, 2008;de Heij et al, 2002). In literature, different modifications to maximize the process temperature and its uniformity in the context of HPHT have been put forward: (i) choice of pressure medium, (ii) use of an insulator, (iii) independent control of the temperature of the incoming pressure medium, the vessel wall and/or the incoming product.…”

“…Since the inactivation of spores under HPHT is clearly temperature dependent (Balasubramanian & Balasubramaniam, 2003;Bull, Olivier, van Diepenbeek, Kormelink, & Chapman, 2009;de Heij, Van Schepdael, Van den Berg, & Bartels, 2002;Margosch et al, 2006;Mathys, Kallmeyer, Heinz, & Knorr, 2008), the temperature of these different steps needs to be controlled in order to evaluate if the overall process performance concerning product safety is met. Temperature non-uniformity during a conventional heating step (e.g.…”

“…Today, food industry has insight in the temperature non-uniformity in reactors used in thermal processing and how to cope with it in the context of process design, evaluation and optimization. Contrarily, gaining insight in the temperature distributions inside a HP vessel and its consequence for process design, evaluation and optimization is a main challenge in HPHT processing (de Heij et al, 2002;Knoerzer, Juliano, Gladman, Versteeg, & Fryer, 2007;Shao, Songming, Ramaswamy, & Marcotte, 2008).…”

Can qualitatively similar temperature-histories be obtained in different pilot HP units?

“…Nevertheless, these processing methods still need further research because the implementation of uniform processing conditions to ensure an appropriate pasteurisation or sterilisation impact still poses a challenge in the field of high-pressure processing of foods (Rastogi, Raghavarao, Balasubramaniam, Niranjan, & Knorr, 2007). Several studies have been conducted to evaluate pasteurisation effects and predict process uniformity for a given pressure process Innovative Food Science and Emerging Technologies 12 (2011) 226-234 (Carroll, Chen, & Fletcher, 2003;Denys, Van Loey, & Hendrickx, 2000;Torrecilla, Otero, & Sanz, 2005 or De Heij, Van Schepdael, Van den Berg, & Bartels, 2002;Grauwet, Van der Plancken, Vervoort, Hendrickx, & Van Loey, 2010a,b).…”