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Presentation 2015.
Liam Murphy.085 8700228
George Donohue.087 2465172
hpptolling@gmail.comwww.hpptolling.com
What is a HPP Tolling Station?
• An independent processor.
• Available to all producers.
• No exclusivity arrangements.
• Centrally located.
• Each Station having the capacity to process up to 380Tonne/week.
• Centre of knowledge and learning in a partnership approach with many other organisations.
The Pressure involved.
“HPP involves subjecting food to 300 to 600 MPa of pressure or 87,000psi”
• Car Tyre has 30psi.
• The Mariana Trench is 6.85 miles deep and the pressure at the bottom is 15,750psi.
• 600MPa is equivalent to been 60Km deep in water, the distance from Dublin Airport to Newbridge Co. Kildare.
• Water laser cuts steel at 50,000psi.
Partners/Advisors.
All Baskets will be 360mm internal Diameter,and come with either 3 baskets at 1200mm each
or 4 baskets at 900mm each, per cycle.
Vessel in the loading position.
Loading The Machine.
Why it works.
During high pressure processing, the pressure is applied uniformly in all directions simultaneously and this is known as isostatic pressure; this is the reason why food is not crushed during treatment.
Hiperbaric 420
Hiperbaric 420
Pressure is applied uniformly by surrounding the packaged products in water which acts as the medium
to transfer the pressure to the product, it’s the moisture in the product itself that treats the product, unlike heat
pasteurisation where heat variants can occur throughout the product HPP is a completely uniform
treatment.
LISTERIA.
Listeria monocytogenes. Before (left) and after (right) HPP
Viruses in FOOD.
High pressure processing (HPP) is an increasingly popular non-thermal food processing technology. Study of HPP’s potential to inactivate foodborne viruses has defined general pressure levels required to inactivate the hepatitis A virus, norovirus surrogates, and human norovirus itself within foods such as shellfish and produce.
A STUDY BY David H. Kingsley IN THE USA (12)
Murine norovirus in Manila clams
In the study they investigated the ability of HPP to inactivate murine norovirus (MNV-1), a recognised surrogate for NV and they concluded that the use of high hydrostatic pressures of at least 500 MPa for 1 min was effective in inactivating MNV-1.
Letters in Applied Microbiology ISSN 0266-8254 2012 NR(13)
Advantages of HPP
Foods unsuitable for HPP.
Collapsed after HPP when air forced out of product.
Suitable Products for HPP.
Where colour change is important for raw meat.
HPP raw meat has intact the quality parameters throughout their shelf-life. According to M. Martin, 2011, HPP burgers maintain the quality parameters up to 42 days meanwhile control (no HPP) burger quality start to decrease on day 7.
In 2001, the US FDA evaluated some strategies for microbial inactivation and stated: “Ground beef can be pasteurized by HPP to eliminate E. coli O157:H7, Listeria spp., Salmonella spp., or Staphylococcus spp.”
7 days shelf-life without HPP, to 30 days with.
Fresh Cheese.
Dairy products from Romantics
Dairy Dressing.
HPP Milk from Mexico.
Cheese & Yogurt.Enhances the maturation,
Kills pathogenic bacteria and improves shelf life of the product.
Inactivation of yeast and mould.
Acceleration of the ripening process.
Improves the physical properties of cheese.
Promising tool for manufacturing of structured dairy products with sensorial properties.
Production of low or fat free products.
Other product examples.
Fonterra: Real Yogurt with live cultures shelf-life 90 Days.
Hybartec: Mozzarella Cheese and Ricotta 15-75 Days by using HPP.
Pulmuone: Yogurt with fresh fruit getting 21 Days shelf-life.
Wet salads and sandwich fillings
BRANDED GUACAMOLE DIPS
Hormel’s Natural Choice.
Moira Mac’s
The new Moira Mac's range of HPP processed products are available at Woolworths and Coles stores throughout Australia.
Perfect Fit Meals Texas
http://www.packworld.com/package-type/thermoformed-packaging/map-vsphpp-and-linerless-labels-along-way
Shelf-life went from 5 to 30 days with HPP
The SUBWAY® brand’s Office of Food Safety and Quality Enhancement team reviews all their food safety and quality programs and recommends improvements as needed. Food safety is of paramount importance in their restaurants too! This team works with their vendors to achieve their food safety and quality improvement goals. For instance, they identified high pressure pasteurization (HPP) as a way to improve freshness and food safety while eliminating the dependence on other preservatives.
http://www.subway.com/subwayroot/about_us/Social_Responsibility/SustainableSourcing.aspx
Source
Each bottle is 50ml containing 2 wheatgrass shots. Wheat grass one of the most potent, healthy substances on earth. One shot of wheat grass is equal to 1kg of green leafy vegetables.
HAPPY COCO.
Harmless Harvest
As a first time category for BevNET’s “Best of” Awards, the panel had dozens of brands to consider as the best coconut water of 2012, yet, it was Harmless Harvest that was on tip of everyone’s tongue. As one of the earliest adopters of high-pressure processing for a beverage product, Harmless Harvest’s 100% Raw Coconut Water is the closest thing we’ve tasted to the liquid inside a freshly opened, young coconut.
Suja
BevNET's Best of 2012 award for Best Functional Beverage goes to Suja Juice.
BluePrint Juice
BluePrint Juice is the winner of BevNET’s award for the Best Juice or Juice-Based brand of 2012. Modeled after the popular direct-to-consumer BluePrint Cleanse, BluePrint Juice is a five-SKU line of high-pressure processed (HPP) juice blends.
Bottle Numbers in our 360mm Vessel.
HPP and Shellfish
HPP denatures the adductor muscle in oysters, mussels, clams, scallops, crabs and lobsters, making the shucking process easy.
Vac packed Shucked Lobster.
• Increase from 5 to 30 day shelf life.
https://www.youtube.com/watch?feature=player_embedded&v=lZndMDF180g
Gold Band Oysters Preshucked, Easy Open, Better Flavour, Better Shelf Life- Fresh
Shucked Oyster
SHUCKED CRAB
Stabilised Mussel PowderA family owned business, we have been involved
with the green lipped (greenshell) mussel industry for over a quarter of a century, and were one of the pioneers in developing green lipped mussel powder
as an anti-inflammatory product.
Only HPP delivers the benefits of completely separating the mussel from its flesh without the application of heat. Only Maclab uses HPP to manufacture stabilised mussel powder. Why pay for shell in your finished mussel powder?
Australia New Zealand
Barrels for Shellfish 26Lts Capacity.
Colour change in sea bream.
SMOKED SALMON
According to the latest researches the Campylobacter infection causes a serious public health problem worldwide. There is research needs to investigate what are the options to reduce theC. jejuni contamination of various animal-origin products. One of the new, alternative methods ishigh-pressure processing. This treatment method is capable of eliminating the pathogenic bacteriawithout affecting sensory and nutritional qualities.
Campylobacter infection
HPP Global Production 2014 + 700,000,00 Kg
Number of commercial machines in operation.
Locations around the World.
Successful examples
The contribution to CDBQ will allow it acquire cold pasteurization equipment using high hydrostatic pressure technology. In addition to extending the life of food, high pressure processing preserves its integrity, taste and active ingredients. This acquisition is crucial to the CDBQ which is looking to attract new enterprises and offer them opportunities for innovation.
These contributions, totalling $1,474,400, have been granted under Canada Economic Development’s Business and Regional Growth program. The CDBQ will receive $1,074,400 in non-repayable funding and Novidev, $400,000 in repayable funding.
SUMMARY
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