2. High-Pressure Processing Equipment Fundamentals

  1. Howard Q. Zhang2,
  2. Gustavo V. Barbosa-Cánovas3,
  3. V.M. Balasubramaniam4,5,
  4. C. Patrick Dunne6,
  5. Daniel F. Farkas7 and
  6. James T.C. Yuan8
  1. Edmund Ting

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch2

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Ting, E. (2010) High-Pressure Processing Equipment Fundamentals, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch2

Editor Information

  1. 2

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 3

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 4

    Department of Food Science and Technology, USA

  4. 5

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 6

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 7

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 8

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. Pressure BioSciences Inc., 23642 123rd PL SE Kent, WA 98031, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360

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Keywords:

  • high-pressure processing equipment fundamentals;
  • food processors, interested in use of high-pressure processing (HPP) - understanding technology, operating high-pressure systems in cost-effective and safe manner;
  • high-strength material, and poor cracking resistance - the ceramic alumina;
  • resistance to wear - important materials and design factor;
  • corrosion, important factor in components - subject to water contact;
  • monolithic or “monoblock” vessel - simplest to make;
  • pressure vessel material, coming into direct contact - with food acids or corrosive food products;
  • HPP vessels, in food processing - rapid closing and opening systems, rapid loading and unloading of vessels;
  • pump intensifier systems - using an electric motor, driving a lower pressure pump to compress hydraulic fluid;
  • use of HPP systems, food preservation - and other preservation technologies, as steam retorts, aseptic filling and ammonia freezing systems

Summary

This chapter contains sections titled:

  • Introduction

  • Pressure Vessels and Their Materials and Methods of Construction

  • Pressure Vessel Design

  • Vessel Closures

  • Operating Temperature Considerations

  • Pressure Vessel and Yoke Orientations: Vertical, Horizontal, and Tilting Systems

  • Pump–Intensifiers and Supporting High Pressure Components

  • Control Systems

  • Other System Considerations

  • Laws Regulating the Installation and Operation of High-Pressure Equipment

  • Conclusion

  • References