Company insight
Advances in high pressure thermal processing
New technology from Hiperbaric and CSIRO incorporates a new container that adds gentle heat to high pressure processing machines, improving food safety by using less temperature than thermal technologies.
iperbaric, the manufacturer of high- pressure technologies, presents an innovation that will transform food processing and preservation; high pressure thermal processing (HPTP). Invented by CSIRO, Australia’s national science agency, and further developed by Hiperbaric, HPTP combines the microbial lethality of heat with the rapid speed of high pressure into one revolutionary system. At the core of HPTP is a canister patented by CSIRO that adds mild heat to existing Hiperbaric high pressure processing (HPP) machines. The canister is capable of withstanding extreme pressure (87,000psi / 6,000 bar) and temperature conditions (>90°C / >194°F), while keeping food products completely isolated from the surrounding water medium used.
H
HPP machine with new container that is suitable for HPTP. Advantages of HPTP
The process is simple and compatible with all existing Hiperbaric HPP machines. Simply preheat the canister and food, hermetically seal and then use ultra-high pressure to rapidly achieve sterilisation temperatures.
By precisely controlling pressure and temperature, HPTP delivers major advantages; rapidly inactivating pathogens and spores to enable shelf-stable low acid products; preserving nutrition and flavour better than standard heat methods; reducing processing contaminants that can occur at high heat; and achieving commercial
“It represents a major breakthrough that will expand the applications for HPTP and help food manufacturing partners deliver incredibly fresh-tasting, shelf-stable foods to consumers.”
This innovation is suitable for making some products microbiologically safe using far less heat compared to conventional food preservation technologies. Unlike conventional thermal pasteurisation methods, HPTP enables sterilisation at lower temperatures, maintaining the natural flavour, nutrients and visual appeal of products. This proprietary canister will enable a wide variety of products to benefit from the advantages of HPTP in a shelf-stable format.
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sterilisation up to ten times faster than conventional canning, based on research. “We are thrilled to collaborate with CSIRO, a world leader in scientific research, on this cutting-edge canister technology,” said Dr Carole Tonello, vice-president of business development, Hiperbaric. “It represents a major breakthrough that will expand the applications for HPTP and help our food manufacturing partners deliver incredibly fresh-tasting, shelf-stable foods to consumers.”
Dr Kai Knoerzer, principal research scientist at CSIRO, added: “At CSIRO, we are committed to scientific excellence and innovation that can benefit industries globally. This project leverages our deep expertise in food processing, safety and packaging to help bring a truly game- changing advancement to the market. We look forward to seeing the exceptional products this technology will enable.” Hiperbaric is the world’s leading supplier of HPP equipment for the food industry. Since its inception in 1999, Hiperbaric has designed, developed, produced and marketed the best high pressure processing equipment internationally. The company is recognised for its reliability, customer support, teamwork and continuous effort in R&D. Hundreds of companies worldwide use Hiperbaric equipment for the processing of juices and beverages, meat, fish and shellfish, fruits and vegetables, dairy, and prepared dishes. A highly versatile technology, HPP can be applied to a wide range of foods. ●
www.hiperbaric.com/en 83
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