High Pressure Extends Shelf Life of Foods – IFSN Seminar
Dr. V.M. (Bala) Balasubramaniam, professor of Food Engineering at The Ohio State University, shared advances in “Shelf Life Extension of Foods with Fresh-like Quality Attributes by High Pressure.”
This seminar is part of the Institute of Food Safety and Nutrition (IFSN) Seminar Series. These monthly seminars aim to disseminate new knowledge; engage with partners and stakeholders; and inspire the next generation of food safety and nutrition experts. For full information on the series, visit the seminar webpage.
High pressure processing (HPP) has emerged as a commercially viable food manufacturing operation. This enables the food processors to satisfy today’s consumer demand for fresh tasting foods with extended shelf life, without the use of chemical preservatives. The process employs intense pressure (up to 87,000 psi) instead of heat to kill harmful microorganisms in the pre-packaged food without degrading nutrients, flavor and other fresh like quality attributes. Around 200 food processors worldwide use the technology to preserve about 1 billion pounds (annually) of value-added foods such as deli meat, poultry products, seafood, salads, juices and fruits and vegetables. This presentation will introduce the basic technological principles and applications of high pressure based technologies in the food industry. By creatively controlling the intensity of pressure treatment with thermal or advanced thermal methods (such as ohmic heating) the preservation of extended shelf-life (ESL), shelf-stable or frozen foods is enabled. High pressure homogenization (HPH) is a pressure based continuous flow process wherein a pressurized fluid is allowed to exit confinement by passage through a small opening into an area of lower pressure; the fluid’s potential compression energy converts to kinetic energy and then into thermal energy. These mechanical effects can be put to work for mixing, dispersion, emulsification, particle size reduction as well as ensuring the microbial safety of resulting liquid foods, paving pathways introduction of novel liquid foods formulations.
*Registered Dietitian Nutritionists (RDNs) or Nutrition and Dietetics Technicians, Registered (NDTRs) who view this recorded seminar and wish to receive the CEU certificate please e-mail Mallory M. Koenings.