Avure Technologies - March 2018 - 4

System Spotlight: The AV-M Expandable High Pressure Pasteurization Machine

oday's operating realities have led to
a greater need for versatility among
food processors, who often ramp down
production depending on product lines and
customer needs. To meet demand for such
versatility, JBT Avure Technologies has
introduced a new scalable HPP machine.

T

The recently-launched AV-M allows a food
manufacturer to buy the machine size that
fits their current production needs and, as
their needs grow, expand to keep up with any
increased production. The expandable AV-M
can upgrade from 20M to 30M to 40M

for increasingly higher throughputs, without
the need to buy an additional machine or
expand much floor space. The efficient AV-M
expandable machine reduces energy costs by 50
percent and also offers lower maintenance costs,
with features like advanced cylinder design.
In addition to the new AV-M, Avure offers the
AV-10, the AV-S and the AV-X machine, the first
scalable HPP machine that let producers begin
high pressure processing in a cost-effective way.
"The AV-M has an even more efficient footprint
that delivers greater capacity and very quick
scalability," says Lisa Pitzer, marketing director.

Talking with...Dr. Errol Raghubeer,
Senior Vice President, HPP Science and Technology
Q: How do pathogens get into foods
and beverages?
Dr. Raghubeer: Pathogens are in
almost all foods. They get into food
supplies from contamination in the
production environment or from
processing equipment. While there
are industry standards like HACCP
and good management practices,
companies still need processes to
intervene to reduce the risk of certain
health hazards.
Q: Can HPP prevent foodborne illness?
Dr. Errol Raghubeer,
Senior Vice President,
HPP Science and Technology

4

Dr. Raghubeer: Yes, it can prevent
foodborne illness. HPP is a process

that is has been well researched and scientifically
proven to eliminate foodborne pathogens such
as Salmonella, Listeria, E. coli and Campylobacter.
It's proven and it's been approved by government
agencies to produce foods that are safer.
Q: How does HPP compare to other food safety
measures?
Dr. Raghubeer: HPP kills microorganisms
similar to other processes, such as thermal
pasteurization and other antimicrobial
interventions. However, HPP is superior to
these technologies, in that it has no effect on
the vitamins and minerals, so there is no need to
add preservatives to your products. The major
advantages, then, are nutrition, clean label and all
natural product profiles.



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