Reviews —Novel Findings and Techniques Developing the Future of High-Pressure Science and Technology—
High Pressure Pressing Equipment for Food
2019 Volume 29 Issue 1 Pages 16-21
Details
2019 Volume 29 Issue 1 Pages 16-21
The study of high-pressure processing (HPP) technology started in Japan in the 1980s as a non-thermal pasteurization method and practical applications have since been developed. However, HPP technology was not popular then. These days it is getting more popular among Japanese food companies, so to meet the demand we developed horizontal cold isostatic pressing (CIP) equipment called ‘FOOD FRESHER’ based on our knowledge of making high pressure equipment for more than 50 years. This paper describes the recent trends in the HPP market and the specifications of FOOD FRESHER both as it is now, and as it will be in the future.
