3. High-Pressure Processing Pathways to Commercialization

  1. Howard Q. Zhang1,
  2. Gustavo V. Barbosa-Cánovas2,
  3. V.M. Balasubramaniam3,4,
  4. C. Patrick Dunne5,
  5. Daniel F. Farkas6 and
  6. James T.C. Yuan7
  1. Daniel F. Farkas

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch3

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Farkas, D. F. (2010) High-Pressure Processing Pathways to Commercialization, 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.ch3

Editor Information

  1. 1

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

  2. 2

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

  3. 3

    Department of Food Science and Technology, USA

  4. 4

    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. 5

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

  6. 6

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

  7. 7

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

Author Information

  1. Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, 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 pathways to commercialization;
  • high pressure, causing protein unfolding - between 0 and 40°C;
  • cost of high-pressure processing per unit - of packaged product, determined by two factors;
  • volumetric efficiency, determined by volume of packages - treated in each cycle divided by volume of pressure vessel;
  • decision to use high pressure - as commercial preservation method, based on a technical and business plan;
  • marketing criteria, developed through - pilot plant production of focus samples determining consumer acceptance, price points, storage shelf life;
  • high-pressure food treatment pilot plant facilities - at universities, through equipment suppliers, and tolling facilities;
  • cycle time of high-pressure food-processing system - optimized, minimizing time required to accomplish each of the nine steps making up a typical cycle;
  • product manufacturing specifications - affecting high-pressure food preservation equipment selection;
  • high-pressure processing of foods - finding its place in commercial food processing

Summary

This chapter contains sections titled:

  • Introduction

  • Planning for High-Pressure Equipment Production Needs—Product Technical Plan

  • Product Business Plan

  • Determining Commercial High-Pressure System Requirements

  • Operating Costs of Commercial High-Pressure Systems

  • Cycle Time Analysis

  • Packaging and Material Handling Factors

  • Product Manufacturing Specifications Affecting High-Pressure Food Preservation Equipment Selection

  • Some Guidelines for Selecting Products for Commercial High-Pressure Treatment

  • Conclusion

  • References