WO1995011600A1 - High pressure treatment of food - Google Patents

High pressure treatment of food Download PDF

Info

Publication number
WO1995011600A1
WO1995011600A1 PCT/SE1994/000858 SE9400858W WO9511600A1 WO 1995011600 A1 WO1995011600 A1 WO 1995011600A1 SE 9400858 W SE9400858 W SE 9400858W WO 9511600 A1 WO9511600 A1 WO 9511600A1
Authority
WO
WIPO (PCT)
Prior art keywords
surge
foodstuff
pressure medium
food
pressure
Prior art date
Application number
PCT/SE1994/000858
Other languages
French (fr)
Inventor
Kjell Lilja
Vadim Spolanski
Original Assignee
Asea Brown Boveri Ab
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Asea Brown Boveri Ab filed Critical Asea Brown Boveri Ab
Priority to AU80070/94A priority Critical patent/AU8007094A/en
Publication of WO1995011600A1 publication Critical patent/WO1995011600A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/266—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corona irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect

Definitions

  • the present invention relations to a method of treating liquid or solid foods under high pressure.
  • the procedure of subjecting foodstuff to high pressure in a press has the disadvantage that pressures higher than 140 MPa can only be achieved with difficulty and at considerable expense.
  • the processing time for the foodstuff in a press is relatively long, and cannot easily be reduced since the pressure must be built up by means of hydraulic pumping.
  • Another drawback is that the foodstuff must be kept under high pressure for a long time, the time being a function, amongst other things, of the maximum pressure achievable in the press. Generally a holding time of 5 to 20 minutes is required in order to obtain the desired treatment of the foodstuff.
  • the present invention aims at achieving a solution to these and other associated problems and this new method is characterized in that the food is subjected to shock treatment in a pressure medium by the food being given a brief surge or several consecutive brief surges of high pressure, suitably controllable, the surge(s) being generated by means of an electric discharge in the liquid pressure medium.
  • This method produces a surge of brief duration, a fraction of a second or a few seconds, where the momentary pressure is suitably controllable by means of the electric energy supplied in the discharge, within a range of from 200 MPa up to 10,000 MPa. This ensures short compression time, holding time and decompression time of the pressure medium acting on the foodstuff, i.e. short processing time.
  • Figure 1 shows a method of shock treating foodstuff by means of surge effect generated through electric discharge in a liquid pressure medium, the pressure surge acting on the foodstuff via a separating membrane
  • Figure 2 shows the equivalent surge acting directly on encapsulated foodstuff surrounded by the pressure medium.
  • FIG. 1 shows the method according to the invention and a device for performing this method.
  • a controllable current impulse source (1) consisting, for instance, of a transformer (2) and discharge unit with capacitor (3) one, or several consecutive electric discharges, is/ are produced via electrodes (4) in a container (5) with pressure medium (6) constituting a liquid such as water.
  • pressure medium (6) constituting a liquid such as water.
  • a discharge occurs a brief surge, at most a second or so, of high pressure is obtained in the pressure medium (6) that acts on the foodstuff (7) via an elastomeric membrane or bladder (8) secured in the container (5) to separate the pressure medium (6) from the foodstuff (7).
  • the foodstuff (7) may be primarily liquid, but may also be solid.
  • the processing time for the entire pressure cycle for the foodstuff (7) is 2-30 seconds, depending on how many surges the specific foodstuff (7) requires in order to achieve the desired treatment result.
  • This shock treatment kills or inactivates microorganisms and enzymes not wanted in the foodstuff (7).
  • FIG 2 shows an alternative shock- treatment method in which encapsulated foodstuff (7) is introduced into a container (5) with a pressure medium (6), such as water.
  • the electrodes (4) are connected in the same way as in the alternative embodiment according to Figure 1.
  • the geometry of the surges can be regulated for the devices shown in Figures 1 and 2 by altering the number of electrodes (4), which may be two or more, and their orientation in the container (5).
  • the momentary pressure in the surge acting on the foodstuff (7) shall be at least 200 MPa.
  • the temperature of the pressure medium (6) and the foodstuff (7) may be within the range 10-90°C.

Landscapes

  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Physics & Mathematics (AREA)
  • Plasma & Fusion (AREA)
  • Toxicology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The present invention relates to a method of treating liquid or solid foods under high pressure. It is characterized in that the food is subjected to shock treatment in a pressure medium by the food being given a brief surge or several consecutive brief surges of high pressure, the controllable surge(s) being generated by means of an electric discharge in the liquid pressure medium.

Description

H I G H P R E S S U R E T R E A T M E N T O F F O O D
Technical field:
The present invention relations to a method of treating liquid or solid foods under high pressure.
Background art:
It is already known to treat food with high pressure by subjecting it to high pressure, usually 200 MPa to 1200 MPa, in a high-pressure press. The food thereby keeps longer, retaining good quality, since undesired microorganisms and enzymes are killed or inactivated.
It is also known through research in the field that the higher the pressure the foodstuff is subjected to, the more efficiently can microorganisms and enzymes be killed or inactivated. Furthermore, the time during which the foodstuff must be subjected to high pressure decreases with increased pressure. Similarly it is known that rapid compression and decompression of the pressure acting on the foodstuff is desirable since this results in more efficient killing or inactivation of microorganisms and enzymes.
The procedure of subjecting foodstuff to high pressure in a press has the disadvantage that pressures higher than 140 MPa can only be achieved with difficulty and at considerable expense. The processing time for the foodstuff in a press is relatively long, and cannot easily be reduced since the pressure must be built up by means of hydraulic pumping. Another drawback is that the foodstuff must be kept under high pressure for a long time, the time being a function, amongst other things, of the maximum pressure achievable in the press. Generally a holding time of 5 to 20 minutes is required in order to obtain the desired treatment of the foodstuff.
These circumstances, together with high investment costs for press equipment, has meant that the cost per processed unit of food is higher than for conventional preserving methods such as pasteurisation. Partly for this reason, therefore, it has been impossible to exploit this form of food treatment to any great extent commercially. It is known per se to achieve surges of high pressure, by means of electrical discharges in a liquid. However, this has hitherto been applied to sheet- metal shaping, powder metallurgy, etc. and biomedical experiments on animals.
Summary of the invention:
The present invention aims at achieving a solution to these and other associated problems and this new method is characterized in that the food is subjected to shock treatment in a pressure medium by the food being given a brief surge or several consecutive brief surges of high pressure, suitably controllable, the surge(s) being generated by means of an electric discharge in the liquid pressure medium. This method produces a surge of brief duration, a fraction of a second or a few seconds, where the momentary pressure is suitably controllable by means of the electric energy supplied in the discharge, within a range of from 200 MPa up to 10,000 MPa. This ensures short compression time, holding time and decompression time of the pressure medium acting on the foodstuff, i.e. short processing time.
It is thus possible, with relatively simple and reliable means, to achieve high-pressure treatment of foodstuff, using extremely high pressure and short processing time, resulting in the killing or inactivation of undesired microorganisms and enzymes, as well as even denaturation of proteins. A foodstuff with long keeping time is thus obtained, which retains its original taste and vitamin content. This treatment can be performed on both liquid and solid foodstuffs and can be carried out on a large scale at relatively low investment cost and short processing time, i.e. with good profitability.
Brief description of the drawings:
The invention will be described in more detail by way of example in the accompanying drawings in which Figure 1 shows a method of shock treating foodstuff by means of surge effect generated through electric discharge in a liquid pressure medium, the pressure surge acting on the foodstuff via a separating membrane, and Figure 2 shows the equivalent surge acting directly on encapsulated foodstuff surrounded by the pressure medium. Preferred embodiment:
Figure 1 shows the method according to the invention and a device for performing this method. By means of a controllable current impulse source (1) consisting, for instance, of a transformer (2) and discharge unit with capacitor (3) one, or several consecutive electric discharges, is/ are produced via electrodes (4) in a container (5) with pressure medium (6) constituting a liquid such as water. When a discharge occurs a brief surge, at most a second or so, of high pressure is obtained in the pressure medium (6) that acts on the foodstuff (7) via an elastomeric membrane or bladder (8) secured in the container (5) to separate the pressure medium (6) from the foodstuff (7). The foodstuff (7) may be primarily liquid, but may also be solid. The processing time for the entire pressure cycle for the foodstuff (7) is 2-30 seconds, depending on how many surges the specific foodstuff (7) requires in order to achieve the desired treatment result. This shock treatment kills or inactivates microorganisms and enzymes not wanted in the foodstuff (7).
Figure 2 shows an alternative shock- treatment method in which encapsulated foodstuff (7) is introduced into a container (5) with a pressure medium (6), such as water. The electrodes (4) are connected in the same way as in the alternative embodiment according to Figure 1.
The geometry of the surges can be regulated for the devices shown in Figures 1 and 2 by altering the number of electrodes (4), which may be two or more, and their orientation in the container (5). The momentary pressure in the surge acting on the foodstuff (7) shall be at least 200 MPa. The temperature of the pressure medium (6) and the foodstuff (7) may be within the range 10-90°C.
The invention can be varied in many ways within the scope of the following claims.

Claims

1. A method of treating liquid or solid foods under high pressure, characterized in that the food is subjected to shock treatment in a pressure medium by the food being given a brief surge or several consecutive brief surges of high pressure, suitably controllable, the surge(s) being generated by means of an electric discharge in the liquid pressure medium.
2. A method as claimed in claim 1, characterized in that the surge effect is achieved by means of an electric discharge in a liquid pressure medium (6), such as water, in a container (5) wherein one or more items of food (7) is /are surrounded by a pressure medium (6), or wherein the foodstuff (7) is separated from the pressure medium (6) by means of an elastomeric membrane or container (8) secured in the container (5).
3. A method as claimed in claims 1 and 2, characterized in that two or more electrodes (4) and their location in the container (5) are used to control the geometry of the surge in the pressure medium (6) and in the foodstuff (7).
4. A method as claimed in claims lto3, characterized in that the momentary pressure of the surge acting on the foodstuff shall be at least 200 MPa.
5. A method as claimed in any of the preceding claims, characterized in that the shock treatment can be performed on liquid of solid foodstuff.
6. A method as claimed in any of the preceding claims, characterized in that each surge has a duration of at most a few seconds, suitably at most a fraction of a second.
PCT/SE1994/000858 1993-10-25 1994-09-15 High pressure treatment of food WO1995011600A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU80070/94A AU8007094A (en) 1993-10-25 1994-09-15 High pressure treatment of food

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE9303499-9 1993-10-25
SE9303499A SE500905C2 (en) 1993-10-25 1993-10-25 High pressure treatment of food using electric discharge

Publications (1)

Publication Number Publication Date
WO1995011600A1 true WO1995011600A1 (en) 1995-05-04

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE1994/000858 WO1995011600A1 (en) 1993-10-25 1994-09-15 High pressure treatment of food

Country Status (3)

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AU (1) AU8007094A (en)
SE (1) SE500905C2 (en)
WO (1) WO1995011600A1 (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997021361A1 (en) * 1995-12-14 1997-06-19 Kal Kan Foods, Inc. High temperature/ultra-high pressure sterilization of low acid foods
WO1997038591A1 (en) * 1996-04-12 1997-10-23 Unilever Plc Process for the preparation of a food product
FR2750011A1 (en) * 1996-06-21 1997-12-26 Ardiaa PROCESS FOR THE PRESERVATION OF FOOD PRODUCTS
WO2000028830A1 (en) * 1998-11-13 2000-05-25 Pulsar Welding Ltd. Method and system for treatment of food items
ES2151437A1 (en) * 1998-12-24 2000-12-16 Espuna Sa Esteban Stewed, cured and fermented meat derivatives processing consists of vacuum packing in a flexible holder for hydrostatic pressing in a container
ES2192968A1 (en) * 2001-11-29 2003-10-16 Igarane Medios S L Cut or sliced potato obtainable by a high-pressure process
ES2221549A1 (en) * 2003-02-07 2004-12-16 Igarane Medios, S.L. Foodstuff produced at high pressure comprises a packaged product made under controlled pressure
US11154080B2 (en) 2007-06-27 2021-10-26 Jcr Technologies Llc High pressure frozen sterilization process

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5213029A (en) * 1991-03-28 1993-05-25 Kabushiki Kaisha Kobe Seiko Sho Apparatus for treating food under high pressure

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5213029A (en) * 1991-03-28 1993-05-25 Kabushiki Kaisha Kobe Seiko Sho Apparatus for treating food under high pressure

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN, Vol. 14, No. 403, C-753; & JP,A,02 150 264 (MITSUBISHI HEAVY IND LTD), 8 June 1990. *

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6207215B1 (en) 1995-12-14 2001-03-27 Kal Kan Foods, Inc. High temperature/ultra high pressure sterilization of foods
EP1295537A3 (en) * 1995-12-14 2003-09-24 Kal Kan Foods, Inc. High temperature/ultra-high pressure sterilization of low acid foods
WO1997021361A1 (en) * 1995-12-14 1997-06-19 Kal Kan Foods, Inc. High temperature/ultra-high pressure sterilization of low acid foods
AU711708B2 (en) * 1995-12-14 1999-10-21 Kal Kan Foods, Inc. High temperature/ultra-high pressure sterilization of low acid foods
EP1295537A2 (en) 1995-12-14 2003-03-26 Kal Kan Foods, Inc. High temperature/ultra-high pressure sterilization of low acid foods
US6086936A (en) * 1995-12-14 2000-07-11 Kal Kan Foods, Inc. High temperature/ultra-high pressure sterilization of foods
WO1997038591A1 (en) * 1996-04-12 1997-10-23 Unilever Plc Process for the preparation of a food product
US5840353A (en) * 1996-04-12 1998-11-24 Lipton, Division Of Conopco, Inc. Process for the preparation of a food product
WO1997049305A1 (en) * 1996-06-21 1997-12-31 Ardiaa S.A.R.L. Method for preserving food products
FR2750011A1 (en) * 1996-06-21 1997-12-26 Ardiaa PROCESS FOR THE PRESERVATION OF FOOD PRODUCTS
WO2000028830A1 (en) * 1998-11-13 2000-05-25 Pulsar Welding Ltd. Method and system for treatment of food items
ES2151437A1 (en) * 1998-12-24 2000-12-16 Espuna Sa Esteban Stewed, cured and fermented meat derivatives processing consists of vacuum packing in a flexible holder for hydrostatic pressing in a container
ES2192968A1 (en) * 2001-11-29 2003-10-16 Igarane Medios S L Cut or sliced potato obtainable by a high-pressure process
ES2221549A1 (en) * 2003-02-07 2004-12-16 Igarane Medios, S.L. Foodstuff produced at high pressure comprises a packaged product made under controlled pressure
US11154080B2 (en) 2007-06-27 2021-10-26 Jcr Technologies Llc High pressure frozen sterilization process

Also Published As

Publication number Publication date
SE9303499D0 (en) 1993-10-25
AU8007094A (en) 1995-05-22
SE9303499L (en) 1994-09-26
SE500905C2 (en) 1994-09-26

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