|
|
Article: High pressure technology - a way to longer shelf-life.
- Article from:
- Food Trade Review
- Article date:
- February 1, 1994
- Author:
CopyrightCOPYRIGHT 1994 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
ABB Metallurgy has been active in high pressure technology for three decades and the company is actively engaged in the application of high hydrostatic pressure techniques for production-scale food preservation. This kind of processing impairs neither a product's nutritional value nor its natural taste and flavour. Quintus presses for production-scale food preservation
Pressures of 4000 to 14,000 bar destroy or inactivate the micro-organisms and enzymes that cause food to deteriorate and rot. By operating at relatively low (ambient) temperatures, high pressure food processing, unlike cooking, preserves the vitamin content and aroma of the food. ABB has developed ...