Food manufacturers are increasingly evaluating the potential of ultra-high pressure for the pasteurization of packaged foods and the development of new products and preparation methods. Nearly two decades of research has proven High Pressure Processing (HPP) to be effective in preserving a food’s natural flavor, nutrients and appearance without heat or chemicals and little or no change in organoleptic properties. HPP inactivates food-borne pathogens and spoilage agents, resulting in a safer product and an extension of microbiological shelf life.<\/p>\n
To meet the research and feasibility testing needs of processors, universities and R&D labs, Avure Technologies offers the QFP 2L Laboratory Food Processing System. It is a compact yet highly functional unit that closely replicates a high-volume production environment. The water pressure medium in the two-liter vessel can be pressurized up to 100,000 psi (690 MPa, 6900 bar), with temperature control from 10\u00ba to 90\u00b0C. This broad processing range allows for both microbiological and food functionality studies where the effects of direct and adiabatic heating can be evaluated. Results obtained are directly scalable to all of Avure’s larger commercial food processing systems.<\/p>\n
The QFP 2L features precise computer control of the full range of pressure and temperature parameters, with data acquisition for test cycle analysis and comparisons. Safety is enhanced with “leak-before-break” pressure vessel technology and threadless end closures. The complete system is available at an affordable price, a justifiable investment for most food R&D activities.<\/p>\n","protected":false},"excerpt":{"rendered":"
Food manufacturers are increasingly evaluating the potential of ultra-high pressure for the pasteurization of packaged foods and the development of new products and preparation methods. Nearly two decades of research has proven High Pressure Processing (HPP) to be effective in preserving a food’s natural flavor, nutrients and appearance without heat or chemicals and little or […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-163933","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/163933","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=163933"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/163933\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=163933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=163933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=163933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}