High Pressure Processing Ensures Food Safety and Quality
Finding a safe and effective method to sterilize and extend the shelf life of packaged food has always been a topic of concern for food manufacturers. The Hong Kong Productivity Council (HKPC) has developed a High Pressure Food Processing System which utilizes ultra-high pressure at room temperature for sterilization to ensure food safety and preserve food nutrition.
“High Pressure Processing” is a cold sterilization technology for packaged food. By applying ultra-high pressure (300 to 600 MPa) to packaged food at room temperature, it disrupts the cell membranes of microorganisms, killing or inactivating the bacteria on the food for sterilization or growth prevention. High pressure processing also leads to protein denaturation and inactivation of food enzymes, preventing food spoilage. The absence of reheating can lessen the losses in both food quality and nutrition, and preserve the original nutritional values and taste.
Another benefit of the technology is that it can extend the food’s shelf life, lessen the operation risks of food manufacturers and reduce the use of preservative. While meeting the market trend for healthy eating, this is also in line with the European Union’s Clean Label movement for food. The cost of processing one litre of fruit juice is less than $1, about 20 per cent cheaper than thermal sterilization.
A demo high pressure food processing system is now available at HKPC. To learn more about the technology or HKPC’s consultancy services on food safety technologies and management, please contact us.