High-temperature-short-time thermal assisted high pressure sterilization
R. S. MEYER, Washington Farms, 3813 E. 80th St., Tacoma, WA 98443, K. L. Cooper, Technology Development, Basic American Foods, Inc., 415 W. Collins Rd., Blackfoot, ID 83221-5642, D. Knorr, Dept. of Food Technology, Berlin Univ. of Technology, Koenig-Luise-Strasse 22, Berlin 3, D-14195, Germany, and H. L. M. LELIEVELD, Food Processing, Unilever Research Vlaardingen, PO Box 114, Olivier van Noortland 120, Vlaardingen, 3130 AC, Netherlands.
In the quest for better quality of shelf stable, low acid foods, a number of emerging technologies have been considered (pulsed electrical fields, irradiation, pulsed light, high pressure, oscillating magnetic fields). Of these technologies, only high pressure has proven to be effective in eliminating all spores and enzymes while retaining a quality level equal to or better than frozen. Advances in equipment design and construction have brought down the processing costs to be competitive with retorting and freezing. High pressure processing will now deliver the ultimate convenience for consumers: shelf stable gourmet meals, like macaroni and cheese, chicken ala king, salmon fettuccine, ravioli and beef stroganoff, all have a freshly prepared flavor, texture and color. High pressure processed vegetables have a crispy texture. Soups, sauces and stews no longer have scorched flavors nor soft textured vegetables and pasta as seen with retort processed products and frozen foods. Foods retain about 95% of their original nutrient content after high pressure sterilization processing. High pressure sterilization offers the best solution for delivering frsh taste, absolute sterility, ultimate preparation convenience, excellent nutrition and a cost comparable with other commercial processes.
Session 6, Effect of combinations of thermal and nonthermal treatments on microbial survival