"Heat processing and gasses, which are the traditional methods of food preservation, can negatively affect the flavor, texture, and nutritional value of foods. Consumers are becoming more and more sensitive to this. Traditional processing also doesn't preserve as long, which is a big concern for food sellers," explained Harit Vyas, Director of Innovations,
True Fresh HPP's high pressure processing method not only avoids the problems introduced by heat processing, but also increases food shelf life. Finally packaged foods are submerged in water and then 43,500-87,000 pounds per square inch of pressure (more pressure than in the deepest parts of the ocean) are applied. This eliminates pathogens such as Escherichia coli (E. coli), Salmonella, and Listeria as well as other bacteria, yeasts, molds, and enzymes that can cause food degradation and spoilage during storage. Both the FDA and USDA recognize the HPP method as effective.
Products preserved using HPP don't require the additives and preservatives that foods processed with heat and gasses often require. And, yet, foods can look better, taste better, and have a shelf life as much as 10 times longer. Foods that could traditionally stay on the shelf for a week or less can now stay there for more than two months. ... http://www.releasewire.com/press-releas ... 825218.htm
... foods can look better, taste better, and have a shelf life as much as 10 times longer
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- captain of 1,000
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Re: ... foods can look better, taste better, and have a shelf life as much as 10 times longer
I would like to learn more about this from an independent source. It sounds a bit too good to be true.
For starters, the combined gas law indicates that temperature will increase when a sealed container of food is immersed in water and subject to over 40,000 PSI. The heat produced by pressurization will kill bacteria as advertised, but it will create significant heat.
For starters, the combined gas law indicates that temperature will increase when a sealed container of food is immersed in water and subject to over 40,000 PSI. The heat produced by pressurization will kill bacteria as advertised, but it will create significant heat.
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Re: ... foods can look better, taste better, and have a shelf life as much as 10 times longer
Water can remove heat pretty quickly. I imagine it's a somewhat gradual process.
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Re: ... foods can look better, taste better, and have a shelf life as much as 10 times longer
PV=NRT is for gases; fluids don't change Volume so Temperature doesn't change.brianj wrote: ↑August 29th, 2017, 9:22 pm I would like to learn more about this from an independent source. It sounds a bit too good to be true.
For starters, the combined gas law indicates that temperature will increase when a sealed container of food is immersed in water and subject to over 40,000 PSI. The heat produced by pressurization will kill bacteria as advertised, but it will create significant heat.
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- captain of 1,000
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Re: ... foods can look better, taste better, and have a shelf life as much as 10 times longer
The story implies to me that sealed bags are placed in water, in some kind of pressure vessel, and then pressure is applied. If so, unless there is a vacuum in the sealed bags, the water pressure will compress the bags from all sides and compress the gas within the bag which causes the temperature within the bag to heat. Yes, water will conduct the heat - but not rapidly. And for such high pressures I don't anticipate a large volume pressure container. A small amount of water surrounding the bag(s) would easily be heated by the contents of the bag. And since the water is under pressure it won't vaporize even at several hundred degrees Fahrenheit.
If there is a vacuum in the bag then, unless it is a 100% vacuum or the contents of the bag can't be crushed with 43,000-87,000 psi of pressure, there will still be compression taking place. If there is a 100% vacuum or the contents can't e crushed then what's the point of the pressure bath?
If there is a vacuum in the bag then, unless it is a 100% vacuum or the contents of the bag can't be crushed with 43,000-87,000 psi of pressure, there will still be compression taking place. If there is a 100% vacuum or the contents can't e crushed then what's the point of the pressure bath?