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High Hydrostatic Pressure (HHP)
Spain, 9th September 2008
This workshop was hosted by IRTA in Girona,Spain, and was attended by 14 delegates.
The demonstration began with a presentaiton by Narcis Grebol, who explained how HHP inactivates microorganisms, meaning its major application is in microbiological safety.
The HHP process was shown to delegates at this event, which involves a multistep process.
Packaged food was placed in a large pressure vessel and submitted to water pressures from
100 to 900 MPa. The pressure applied is isostatically transmitted inside the pressure vessel.
High pressure treatments were applied to vacuum packaged fresh (15°C) and frozen (-18°C) beef
at 5 maximum pressures 200, 300, 400, 500 and 600 MPa with a holding time of 300s.
In addition, commercial products purchased from a local retailer in Spain (roast beef, carpaccio
and cured dried beef-Cecina) were treated at 500 MPa.
HHP leaflet
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