High Pressure Processing Alberta

The Food Processing Development Centre now has a High Pressure Processing Machine. A 150L pilot scale unit is installed in our pilot plant and is available for research, development and commercialization activities. High pressure processing (HPP) is an emerging preservation technique and research has demonstrated that HPP is effective in inactivating vegetative cells of spoilage microorganisms and foodborne pathogens; including Escherichia coli, Salmonella spp. and Listeria monocytogenes.
High pressure processing is a method of non-thermal pasteurization that operates at a temperature that has little detrimental effect on the nutritional value, texture and taste of fresh and processed food as compared to thermal pasteurization techniques. High pressure processing maintains the food product’s fresh appearance, flavour, textural attributes, and nutrient content. These attributes are important to consumers who desire fresh, safe and minimally processed foods with high nutritive value and a clean label (preservative free).
The HPP process has been scaled up in Europe, the United States and Eastern Canada and is used in the meat processing industry to control Listeria monocytogenes in ready-to-eat meats and to extend the shelf life of ready-to-eat meats.
High pressure processing has been successfully applied to pasteurize fresh juices, fresh apple sauces, freshly chopped onion, seafood, fresh fruits and vegetables and ready-meal components. Research is being conducted to determine how HPP changes the functionality of foods.
Companies who develop products that utilize HPP can enhance their competitiveness by providing consumers with safer and longer lasting products.
More information:
www.hiperbaric....
More videos:
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[@hosseinghaffari378]

Hi,I enjoyed very much .Thank you for your detail explanations.Let me to say in the 3:52 out of 10:09 this clip 87000 psi considered to be equal about 60,000 Mpa, I think may be is about 600 Mpa. Best wishes

[@Hiperbaric]

Hello Hossein, You are right, but is impossible to change. Once uploaded we cant to edit. However, is an old customer video and we are not owners to change it. Thank you for your comment

[@sebastians.8275]

Hi Hiperbaric Team, Quick question - Can I use HPP with bottles that are labeled already, if yes whats the best label material?? Or is it recommended to do HPP without product labeling? Regards Sebastian

[@Hiperbaric]

Hi there! Of course you can HPP bottles that are already labeled. Keep in mind that paper or other non-water proof materials will not resist the process. Depending on the design of the label it may be better to attach it before or after HPP. You can contact us for more details: www.hiperbaric.com/en/contact

[@arkrishna90]

Hi Hiperbaric, I had spoken with David Flores, Application and Sales (Hiperbaric) regarding the purchase of HPP machine. Therefore was wondering is there any video for the minimum capacity one i.e. 35 Liter if I am not wrong. The one in the video was 155 Liter I guess. TIA

[@mariafernandavillarreal9855]

Arjun Krishna how much are they?

[@miltrading1051]

55Litre is minimum.

[@sebastians.8275]

Hello again Hiperbaric Team, Is it possible to use HPP for juices which are already pasteurized? Could any problems occur?

[@jorgemarraud4160]

Yes you can, of course, the only issue would be that the Juice quality is affected during thermal pasteurization and thus the resulting juice will not score very high organoleptically speaking against a HPP juice made from fresh/unpasterized ingredients.

[@Niraj-NS3A]

I CAN HANDLE THIS MACHINE EASILY ALL PARTS AND INTENSIFIER

[@mahoganyfur4975]

she's cute... why do I think the HPP girl is cute?

[@DenverParaFlyer]

Mahogany Fur I thought the same....

[@yjh6509]

Good information

[@mariafernandavillarreal9855]

How much is this equipment?

[@terrydoble1468]

Does it destroy beneficial enzymes and probiotics as well? If so, might as well stick with pasteurization or irridication. It's all about preserving ALL the good nutrition at the end of the day. If it doesn't we're just eating dead food.

[@Hiperbaric]

Hello! High Pressure Processing (HPP) is not a sterilization technique. This means that pressure-resistant microorganisms will survive. Some probiotics (such as lactic acid bacteria) are very pressure resistant and in many cases remain viable after HPP. Same goes for enzymes, which only suffer a decrease in their activity but remain active. Do not hesitate to contact us for more information: www.hiperbaric.com/en/contact

[@jorgemarraud4160]

What are the beneficial probiotics from juices? E.coli? Listeria? Salmonella perhaps? About enzymes, most enzymes remain unaffected by HPP and indeed are the limiting factor in the shelf lives of HPP juices as their reactions cause waste of the product despite the product is still microbiologically safe. There is a huge difference between an HPP juice and a pasterized or irradiated juice just to begin with in terms of antioxidants and vitamin C content.

[@Niraj-NS3A]

I CAN CHANGE INTENSIFIER ANS SEELS EASILY