Process Expo - November 3, 2011 - (Page 10)

EDUCATION HPP offers benefits and challenges Dr. Tobias Richter, Multivac Inc., presented “The Promises and Challenges of Applying High-Pressure Pasteurization” to a packed Siemens Spotlight Theater Wednesday afternoon. High-pressure pasteurization (HPP) is the process of denaturing pathogens using up to 87,000 lbs. per square inch of water. To give audience members a point of reference as to how much pressure 87,000 psi is, he explained that the deepest location on the bottom of the ocean ﬂoor is only 16,000 psi. HPP technology can be used on a variety of meat products, seafood, ready-to-eat meals, vegetables, sauces and marinades, fruits and juices and dairy products. Richter explained the goal of treating the foods with HPP is to reduce or eliminate pathogens to extend shelf-life and enhance food safety. Richter explained the HPP process: Packaged food products are placed in a cylindrical pressure vessel; water is added to the vessel and then the contents are pressurized at levels up to 87,000 psi; once the re- quired pressure is achieved, product is held at that pressure for a predetermined time – typically three minutes. The intense pressure interrupts the cellular activities of foodborne pathogens and other microorganisms… and they die. The pressure in the vessel is known as hydrostatic pressure, which means it is applied equally in all directions, ensuring the product will not be crushed while in the vessel. After the vessel is pressurized for the required amount of time, it is decompressed and the product can be removed from the vessel. The treated food packages then go through a drying process before being sent to the ﬁnal packaging area for label application, boxing and shipping. HEAD OF THE CLASS: The Siemens Spotlight Theater on the show floor at the 2011 PROCESS EXPO stayed busy Wednesday. A full slate of presentations featuring innovative technology and tips from food processors provided attendees with plenty of information and ideas. 10 • PROCESS EXPO TODAY / Thursday, Nov. 3, 2011 • Meat&Poultry

Table of Contents for the Digital Edition of Process Expo - November 3, 2011

Process Expo - November 3, 2011