High pressure processing for food
High Pressure Processing (HPP) preserves a food’s natural flavor, nutrients, and other sensory properties while extending the shelf life of foods through the inactivation of microorganisms. The uniform application of this non-thermal food processing technology also provides the food industry with new products and new product development opportunities that can fully exploit the functional properties of food ingredients such as hydrocolloids, proteins, etc. Some of the successful food applications include dressings, sauces, salsas, packaged meats, seafood, cut fruit, purees, juices, chilled ready-to-serve desserts, soups, yogurt, neutraceuticals, pharmaceuticals and other food products.

The many advantages of using high pressure processing (HPP) in food production have been known for over a century. However, the technology and equipment required to efficiently and reliability generate the extreme pressures (up to 600 MPa/87,000 psi) used in HPP have only recently become commerciably viable.
Avure’s unique HPP technology benefits food processors around the world by improving food safety and extending shelf life through the inactivation of foodborne pathogens and spoilage organisms in packaged foods. High pressure treated products retain their fresh or just-prepared characteristics without sacri-ficing quality or causing changes in nutrition, color or texture. High pressure processing (HPP) also enables the introduction of new previously unrealizable products. Some of the successful HPP food applications include ready-to-eat meats, seafood, fruit chunks, salsa, nutraceuticals, pharmaceuticals and other heat-sensitive products.
Before it is high pressure processed, the product is packed in its final consumer package or a bulk package, and loaded into a cylindrical load basket. The basket is placed in a water-filled pressure vessel and the vessel is closed. The temperature and pressure are then controlled by pumping in filtered water at the preset temperature. After holding the pressure for a predetermined period of time, the vessel is decompressed, opened, and the load basket is removed. The process parameters (pressure, temperature and hold time) can be controlled precisely and recorded for each cycle – meeting or exceeding nearly all food processing safety requirements. Avure’s team of world-class food technologists can work with you to determine the specific process parameters which are dependent on the product being processed and the desired results.

QFP 35L–600 High Pressure Food Processing System

PRODUCT SPECIFICATION QUINTUS® Type QFP 35L-600
Production rate/Cycle time
The 35L can process up to 25 kg per cycle, depending on product size and packaging. Cycle time to maximum pressure, excluding hold time, loading and unloading is approximately 5 minutes.
Maximum operating pressure
600 MPa (87,000 psi)
Maximum vessel temperature
50° C (122° F)
Pressure vessel volume
35 litre (9.25 gal)
Internal dimensions
Diameter: 190 mm (7.5”)
Height: 1,220 mm (48”)
Total vessel and frame weight on foundation
8,000 kg (17,600 lbs)
System dimension, LxWxH
3.5 x 3.4 x 3.5 m (137.8 x 133.9 x 137.8”)
Height to hook (for loading/unloading of the basket)
3.9 m (12.8’)
Recommended input water temperature range
4°-16° C (39°-60° F)
Cooling water supply
20 l/min (5.3 gal/min) at 16° C water temperature
Power requirements
80 kVA, 95 amp power supply for 3-phase, 480V, 60 Hz
80 kVA, 115 amp power supply for 3-phase, 400V, 50 Hz
Air supply
Minimum 5 bar (72 psi) oil-free air with
capacity of 15m3/hr (550 ft3/hr)
Designed, manufactured and tested in accordance with
ASME Boiler and Pressure Vessel Code, Section VIII,
Division 3.

More info at: www.avure.com