Education
High pressure processing is a technique with the potential to preserve food without the use of the high temperature normally employed in conventional thermal processing and therefore with considerable retention of quality attributes.
Studies of the effects of high pressures on foods date back over a century. In 1899, Bert Hite of the Agriculture Research Stations in Morganstown, West Virginia, USA, designed and constructed a high pressure unit to pasteurize milk and other food products.
Hite originally experimented with the application of high hydrostatic pressure on foods and food microorganisms. It was the first time demonstrated in the destruction bacteria. He reported that the high pressure processing of food involves the application of hydrostatic pressure typically in the order of 100 MPa and above.
He showed that the shelf life of raw milk could be extended by about 4 days after pressure treatment at 600 MPa for one hour at room temperature.
High pressure processing or pascalization is named after Blaise Pascal, a 17th century French scientist who describe how contained fluids are affected by pressure.
The drawback of this method it is costly to implement.
Scientists reactivated research on high pressure processing from the end of the 1980’s. This high pressure process consists of applying an isostatic pressure to a food place in a high pressure vessel.
Food products stabilized by high pressure were first introduced into the market by Japanese food companies in 1993.
Today, with advances in computational stress analysis and new raw material, high capacity pressure systems can be manufactured to allow reliable high pressure treatment at even high pressures.
Several high pressure foods have commercialized, including juices and beverages, vegetable products, meat products, seafood and fish.
High Pressure Food Processing in history
- Bernoulli's Principle
Bernoulli's principle which is physical principle formulated by Daniel Bernoulli states that as the speed of a moving fluid (liquid or gas) increases, the pressure within the fluid decreases. The phenomenon described by Bernoulli's principle has...
- Health Benefits, Risks And Nutritional Facts Of Bananas
We all know Bananas and we all have eaten it also..Because it is very rare if someone has not seen banana. But it is the fact that everyone doesn't know about the benefits,risks and nutritional facts of bananas.So...
- Discovery Of Electron By Discharge Tube Experiment
INTRODUCTIONGases are bad conductors of electricity. However under reduced pressure and at high potential difference gases conduct electric current.DISCHARGE TUBEDischarge tube is a glass tube fitted with two electrodes placed opposite to each other....
- Nobel Prize: Bosch, Carl
Carl Bosch was born in Cologne Germany, on August 27, 1874 and died in Heidelberg on April, 1940. He was the son of a master plumber and had received a secondary education in a Technical Oberrealschule. He studied there four semesters of metallurgy. ...
- History Of Food Processing Development
The history of chilled and/or refrigerated foods dates to very early times. The first references are to the use of natural ice used to preserve food products for extended periods of time. Natural ice was being used even by late eighteen century with salmon...
Education
High Pressure Food Processing in history
High pressure processing is a technique with the potential to preserve food without the use of the high temperature normally employed in conventional thermal processing and therefore with considerable retention of quality attributes.
Studies of the effects of high pressures on foods date back over a century. In 1899, Bert Hite of the Agriculture Research Stations in Morganstown, West Virginia, USA, designed and constructed a high pressure unit to pasteurize milk and other food products.
Hite originally experimented with the application of high hydrostatic pressure on foods and food microorganisms. It was the first time demonstrated in the destruction bacteria. He reported that the high pressure processing of food involves the application of hydrostatic pressure typically in the order of 100 MPa and above.
He showed that the shelf life of raw milk could be extended by about 4 days after pressure treatment at 600 MPa for one hour at room temperature.
High pressure processing or pascalization is named after Blaise Pascal, a 17th century French scientist who describe how contained fluids are affected by pressure.
The drawback of this method it is costly to implement.
Scientists reactivated research on high pressure processing from the end of the 1980’s. This high pressure process consists of applying an isostatic pressure to a food place in a high pressure vessel.
Food products stabilized by high pressure were first introduced into the market by Japanese food companies in 1993.
Today, with advances in computational stress analysis and new raw material, high capacity pressure systems can be manufactured to allow reliable high pressure treatment at even high pressures.
Several high pressure foods have commercialized, including juices and beverages, vegetable products, meat products, seafood and fish.
High Pressure Food Processing in history
- Bernoulli's Principle
Bernoulli's principle which is physical principle formulated by Daniel Bernoulli states that as the speed of a moving fluid (liquid or gas) increases, the pressure within the fluid decreases. The phenomenon described by Bernoulli's principle has...
- Health Benefits, Risks And Nutritional Facts Of Bananas
We all know Bananas and we all have eaten it also..Because it is very rare if someone has not seen banana. But it is the fact that everyone doesn't know about the benefits,risks and nutritional facts of bananas.So...
- Discovery Of Electron By Discharge Tube Experiment
INTRODUCTIONGases are bad conductors of electricity. However under reduced pressure and at high potential difference gases conduct electric current.DISCHARGE TUBEDischarge tube is a glass tube fitted with two electrodes placed opposite to each other....
- Nobel Prize: Bosch, Carl
Carl Bosch was born in Cologne Germany, on August 27, 1874 and died in Heidelberg on April, 1940. He was the son of a master plumber and had received a secondary education in a Technical Oberrealschule. He studied there four semesters of metallurgy. ...
- History Of Food Processing Development
The history of chilled and/or refrigerated foods dates to very early times. The first references are to the use of natural ice used to preserve food products for extended periods of time. Natural ice was being used even by late eighteen century with salmon...