Industrial viability of the hyperbaric method to store perishable foods at room temperature. (January 2017)

• Record Type: Journal Article
• Authors: Bermejo-Prada, Ana; Colmant, Alexandra; Otero, Laura; Guignon, Bérengère
• Is Part Of: Journal of food engineering. Volume 193(2017)
• Page Start: 76
• Page End: 85
• Publication Date: 2017-01
• Subjects: Hyperbaric storage -- Refrigeration -- Strawberry juice -- Sensory analysis -- Equipment sizing -- Production cost -- Carbon footprint; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2016.08.014
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Preliminary studies at lab-scale have shown that hyperbaric storage at room temperature (HS-RT) allows preserving safety and quality of perishable foods for at least 15 days at moderate pressures (below 250 MPa). However, it is unclear whether this novel storage method would be feasible at larger scale. Thus, the purpose of this research was to assess the industrial viability of HS-RT. The viability factors addressed were (1) consumer perception of the stored products, (2) feasibility of the equipment design, (3) storage cost, and (4) environmental impact. The study is conducted in comparison to refrigeration for the storage of a pasteurized juice during 15 days. Results provide clear evidences of HS-RT viability for factors (1), (2) and (4) while reservations have to be expressed regarding factor (3). Highlights: Pasteurized juices stored under pressure or refrigeration are perceived identical. Vessel for hyperbaric storage should be easy to handle if pressure is below 160 MPa. Hyperbaric storage cost is higher than refrigeration cost. Hyperbaric storage carbon footprint is much lower than that of refrigeration.