Application of ultra high pressure processing system
Ultra high pressure processing system application
Baplov said: "Science is driven by the advancement of the method." Ultra-high pressure biological treatment technology, listed as one of the top ten technologies in the 21st century, is an industrial revolution, it will be against organisms. Technology has a huge impact. It proposes a large number of new research topics, enriches the biological theory, contains great potential for technological development, and has broad market prospects.
Ultra-high pressure biological treatment technology is widely used in new fields, providing a new platform for scientific research, product development and process reform of biology, medicine and food engineering.
Pharmaceutical and cosmetic
Ultra high pressure treatment is used as a non-thermal sterilization method in the pharmaceutical and cosmetic industries.
Its advantages are:
1. Safer than heat treatment sterilization: completely destroy all destructive and pathogenic bacteria
2. Extend the shelf life and maintain functional activation of heat sensitive molecules (vitamins, proteins...)
3. Vaccine products: pathogen inactivation (bacteria, virus), while intact immunization antigen
4. New formula development and production: low sensitivity original drugs, low preservative drugs, cosmetics, etc.
5. Lysis and control protein re-naturalization treatment
6. Ultra high pressure can be used in a wide range of products: liquid, semi-solid, emulsion, gel, etc., intermediates and finished products can be processed
7. Can be used for virus inactivation, preparation of vaccine, treatment of plasma, biological extraction, biopharmaceutical, extraction of traditional Chinese medicine, etc.
Fruits and vegetables are super-high pressure combined with heat-treated fruits and vegetables, that is, applied to heat preservation or refrigeration during ultra-high pressure treatment. The advantage is that it maintains the freshness, pastoral taste and nutritional value of fruits and vegetables while effectively extending the shelf life. According to different samples, the shelf life can be extended by 2-8 times. Ultra-high pressure treatment eliminates pathogenic and destructive bacteria and prevents cross-contamination.
While promoting food safety, the product can maintain high sensory, functional and nutritional value. Ultra-high pressure does not destroy the molecular structure. It is possible to develop new ultra-high pressure foods such as ultra-high pressure carrot, broccoli, kale, leeks, spinach and beets. Tomatoes, broccoli, etc., retain their anti-mutagenic ingredients, which inspires people to produce new functional fruit and vegetable foods with antioxidants. Ultra-high pressure processing systems can be used to produce high value-added products such as high-priced foods, exported foods, ready-to-eat foods, pure natural foods or plain foods.
Salads, purees, purees, jams, sauces, smoothies, pulp pieces, sliced ​​meats, ready-to-eat products, etc. are just one of the ultra-high pressure fruits and vegetables. The range of fruits and vegetables produced by ultra-high pressure is very high. wide.
Juices and drinks
Ultra-high pressures of juices and beverages keep the juice and smoothies fresh. This non-thermal processing maintains the original taste and color of fruits and vegetables, produces high value-added products, and truly replenishes the taste of fresh juices.
The taste and nutritional value of the juice can be severely damaged by thermal processing, but now it can be treated with ultra-high pressure, such as pomegranate, apple, carrot, broccoli, beet and so on.
Nutrition and product functionality are well preserved. Natural, organic, preservative-free, and functional, develop healthy foods: rich in vitamins, antioxidants, heat-sensitive anti-mutagenic ingredients, and bring new levels of functionality to new products.
Dairy products
Ultra-high pressure processing brings safety, innovation, export potential and functional product development opportunities.
Sandwich fillings based on cheese or mayonnaise and other condiments can be treated with ultra-high pressure to improve the shelf life of the product, maintain the taste and the highest nutritional value, while effectively eliminating pathogens and colonies, the taste and nutrition of the condiments will be completely preserved.
The ultra-high pressure treatment of cheese with fresh cheese speeds up ripening, kills pathogens and improves shelf life. This is a very interesting application, which is made from low-temperature sterilized cheese from raw milk.
The benefits of yog ultra-high pressure treatment of yoghurt: inactivate yeast and mold for up to three months; reduce the number of lactic acid bacteria, do not over-acidify; can inactivate acidified bacteria, only probiotics survive.
New product innovation Ultra high pressure processing can develop new and unprecedented products that maintain the functionality and freshness of the product and are ideal for developing new products for consumers.
*Fonterra Cooperative Group has developed and patented a variety of ultra-high pressure dairy products.
Meat products
In the past few years, ultra-high pressure processing technology has been widely used in meat products to promote food safety. Without the addition of food additives and preservatives, ultra-high pressure treatment is to extend the shelf life of meat products, maintaining the freshness, high taste and high nutritional value. Useful ways.
Many ultra-high-pressure meat products, such as ham, turkey, chicken, ready-to-eat meat, and smoked ham, are now available on the international market.
The advantages of ultra-high pressure processing of meat products are: extending the shelf life without affecting taste and nutrition; eliminating the need to add preservatives, eliminating growth pathogens, eliminating cross-contamination; developing new meat products, new, safe and functional products.
seafood
Soft shellfish: 200-350MPa can modify the meat protein of shellfish such as oysters, clams, clams and oysters, make the shell open, and sterilize, safe to eat, taste better, and improve shelf life.
Crustaceans: Ultra-high pressure can make the meat of crustaceans such as lobster and king crab shrink and separate from the shell, easy to extract, and the meat in the legs or tentacles can be easily taken out. It can be eaten without cooking, and it will remain pure and delicious.
The advantages are: improve the shelf life, keep fresh, do not change the appearance, nutritional properties, and promote food safety.
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