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High Pressure Processing - FT0124

Description
THE PROJECT PROPOSAL DESCRIBES A MAJOR STUDY INVESTIGATING THE POTENTIAL FOR THE TREATMENT OF FOOD AND DRINK WITH HIGH PRESSURE. HIGH PRESSURE PROCESSING HAS BEEN THE FOCUS OF MUCH RESEEARCH IN THE LAST FEW YEARS AS A POTENTIAL METHOD FOR PASTEURISATION. THE PRIMARY ADVANTAGE OF HPP OVER HEAT TREATMENTS IS THAT FLAVOUR COMPOUNDS ARE NOT EFFECTED SO SEEVEERRRRRELY, THEREBY GIVING HPP-TREATED PRODUCT A FRESHER (LESS PROCESSED) FLAVOUR COMPOUNDS ARE NOT EFFECTED SO SEVERELY, THEREBY GIVING THE HPP-TREATED PRODUCT A FRESHER (LESS PROCESSED) FLAVOUR. iN ADDITION THE CHEMICAL AND PHYSICAL PROPERTIES FOF FOODS CAN BE MANIPULATED TUSING HPP TIO DESIGN NOVEL FOOD CHATACTERISTICS, SUCH AS FRESHER FAVOURS AND TEXTURE.
Objective
THE PROPOSAL AIMS TO USE A MULTIDISCIPLINARY APPROACH TO GAIN A GOOD UNDERPINNING KNOWLEDGE OF THE EFFECT OF HIGH PRESSURE ON THE CHEMICAL AND PHYSICAL PROPERTIES OF FOOD, AND ON THE POTENTIAL OF THIS TECHNIQUE FOR FOOD PASTEURISATION AND STERILISATION. THIS WILL ENABLE THE POTENTIAL OF THIS NEW AND POSSIBLIBLY IMPORTANT TECHNIQUE TO BE THOROUGH INVESTIGATED.
Time-Scale and Cost
From: 1995

To: 1998

Cost: £403,127
Contractor / Funded Organisations
Anchor Foods Ltd, IFR - Institute of Food Research (BBSRC), Stansted Fluid Power Ltd, St Ivel Ltd, Dalgety Food Technology Centre, University - Reading
Keywords
              
Fields of Study
Resource Efficient and Resilient Food Chain