特集：高圧力科学技術の未来を拓く新発見・新技術
食品用高圧処理装置
2019 年 29 巻 1 号 p. 16-21
詳細
2019 年 29 巻 1 号 p. 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.
