High Pressure Processing Alberta

Summary

In this high-pressure processing (HPP) demonstration, Dana Pierce walks viewers through the inner workings of an HPP machine. The process begins with loading product canisters into the pressure vessel, which is secured by a yoke and plugs to withstand immense pressure. Water fills the vessel to create pressure up to 87,000 psi. The demonstration highlights how different products, like juices, salad dressings, and meats, are processed, maintaining packaging integrity and enhancing safety. The video underscores the efficiency of HPP in food preservation, showcasing both successful and failed packaging tests.

Takeaways

• ⚙️ The demonstration takes place at a high-pressure processing facility, highlighting the internal mechanisms of the machine.
• 🔧 The machine's pressure vessel is a key component, where the canisters are loaded, and the vessel moves into the working position to process the products.
• 🛠️ The yoke is a thick piece of metal surrounding the pressure vessel, designed to withstand over 4,000 tons of pressure, crucial for holding the vessel's plugs and water in place.
• 💧 Once the plugs are secured, water fills the vessel, and pressure is increased to 87,000 psi (600 mega Pascals), maintained for 180 seconds to complete the high-pressure process.
• 🔊 A loud noise marks the end of the pressure cycle, as water drains from the vessel and the canisters are pushed out to make room for the next batch.
• 🚚 After the pressure process, the products undergo downstream processing, where excess moisture is shaken off, and the products are dried before packaging.
• 📦 The high-pressure method can process a variety of products, such as juices, salad dressings, and pepperoni, without compromising packaging integrity.
• 🥩 The process denatures proteins, causing raw products like chicken to appear cooked even though they remain uncooked.
• 🍓 Some products, like fruits with fragile skins, can have issues with integrity during high-pressure processing, but using water as a buffer helps maintain product quality.
• ✅ High-pressure processing offers efficiency in handling certain product types and ensures safety by removing pathogens, while also identifying packaging failures early.

Q & A

What is the purpose of the high-pressure processing (HPP) demonstration in the video?

The purpose of the demonstration is to showcase how high-pressure processing (HPP) works, using a specialized machine to process food products under extremely high pressure to ensure safety and quality.

What are the main components of the high-pressure processing machine?

The machine has three main components: the pressure vessel, the yoke, and the plugs. The yoke surrounds the pressure vessel and holds the plugs in place, allowing the machine to achieve high pressure.

Why is the yoke an important component in the machine?

The yoke is crucial because it is built to withstand over 4,000 tons of pressure. It holds the plugs in place when the vessel is pressurized, ensuring the high-pressure environment needed for processing.

How does the high-pressure process work in the machine?

The process begins by loading the product into the pressure vessel. Water fills the vessel, and the pressure is increased to 87,000 psi. This pressure is maintained for a set amount of time before the vessel is drained, and the product is unloaded.

What is the role of water in the high-pressure process?

Water fills the pressure vessel and helps to create the high-pressure environment needed to process the food. It acts as a medium that transmits pressure evenly across the product inside the vessel.

What happens to the product after it undergoes high-pressure processing?

After processing, the product is unloaded from the machine and sent for downstream processing. This includes shaking off excess moisture and drying the product before final packaging.

Why are certain packaging materials, such as plastic bottles, able to withstand high pressure?

Plastic bottles can withstand high pressure due to their geometry and material properties. Even after being compressed, the bottles return to their original shape without damaging the packaging.

What types of products are unsuitable for high-pressure processing?

Products with air pockets, such as styrofoam or certain types of fresh fruits and vegetables, may not withstand high-pressure processing because the air inside can be compressed and damage the product.

How does high-pressure processing affect the color of meat products like chicken breast?

High-pressure processing can cause protein denaturation in meat, changing its color. Although the chicken breast may appear fully cooked after the process, it remains raw.

What is one advantage of high-pressure processing in terms of product quality control?

One advantage of high-pressure processing is that it can help identify packaging or product failures, such as a broken seal or compromised packaging, which can improve overall product safety and quality.

Outlines

00:00

👋 Introduction and Overview of High-Pressure Processing

Dana Pierce introduces herself and welcomes viewers to the Food Processor Development Center for a demonstration of high-pressure processing. She begins by explaining the machine's components, including the pressure vessel, yoke, and plugs. Dana provides a detailed description of how the canisters are loaded into the pressure vessel, which then moves into position to start the process. The yoke holds the plugs in place, ensuring that the system can withstand the immense pressure of up to 87,000 psi, which is crucial for the high-pressure process.

05:01

🔧 The Pressure Vessel's Operation and the Next Steps

The process begins with the pressure vessel being loaded with product canisters. Once the vessel reaches its working position, the plugs secure the water inside, allowing the machine to fill with water and start building pressure. Dana explains how the components interact, with the plugs, wedge, and yoke working together to maintain pressure. After the cycle ends, water gushes out as the vessel moves back to the unloading position. New canisters are loaded, pushing the old ones out, and the product is dried and packaged using conveyors and air blades to remove moisture before final packaging.

⚙️ Setting Up the Pasteurization Process

Dana discusses how pasteurization is initiated. She inputs her operator number and starts the pasteurization process, which is set for 87,000 psi for 180 seconds. The machine used for this process has a 150-liter capacity and can hold three canisters at a time. She explains how the machine is designed for easy loading and unloading of the canisters, which contain various products ready for processing.

🚦 Machine Readiness and Starting the Pressure Cycle

Dana demonstrates how the machine indicates its readiness to begin the high-pressure cycle. With the product loaded and the green light flashing, the operator presses the start button, and the machine begins its cycle. The pressure vessel moves into position, the plugs are placed, and the water starts filling the vessel. On the operator panel, various data points, such as pressure and temperature, are displayed for monitoring.

💧 Monitoring Pressure and Temperature During the Cycle

Dana continues by showing the machine’s operator panel, where pressure and temperature are monitored throughout the high-pressure process. The pressure reaches 87,000 psi, and the temperature is around 42°F (5°C). She mentions the loud noise that marks the end of the cycle when the pressure vessel releases water and returns to the loading position, ready for the next batch of product.

🍊 Product Inspection and Packaging Post-Processing

Dana shows various products after the high-pressure process, explaining how different packaging materials respond. For example, juice in plastic bottles maintains its integrity, while Styrofoam cups deform due to air compression. She also highlights a comparison between vacuum-sealed pepperoni, which retains its appearance, and other packaging types. Vacuum-sealed products are ideal for high-pressure processing as they allow more efficient pressure application.

🍗 Effects on Protein and Other Products

Dana discusses how high-pressure processing affects protein, such as in chicken breast, which changes color but remains uncooked. The process denatures the protein, which can sometimes give the appearance of being cooked. She also explains how fruits and vegetables are impacted, noting that pressure can break the skin of products like tomatoes. However, when submerged in water, fruits are better protected, maintaining their structural integrity.

🔚 Conclusion and Contact Information

Dana concludes the demonstration by summarizing the benefits of high-pressure processing and its ability to handle different types of products. She encourages viewers to explore the technology further and invites them to contact the team at the Food Processor Development Center with any questions. The demonstration highlights the efficiency and versatility of the high-pressure process.

Keywords

💡High Pressure Processing (HPP)

High Pressure Processing (HPP) is a non-thermal food preservation technique that uses extremely high pressure to inactivate harmful microorganisms without the application of heat. In the video, HPP is demonstrated as a method to maintain the safety and quality of food products by processing them at 87,000 psi (600 MPa) for 180 seconds. This process is shown to be effective in pasteurization without compromising the taste or nutritional value of the food.

💡Pressure Vessel

The pressure vessel is the central component of the HPP machine where the actual pressurization of the product takes place. It is a robust, cylindrical container designed to withstand the immense pressure exerted during the HPP cycle. In the script, the pressure vessel is described as moving to a working position where it fills with water to create the high-pressure environment necessary for processing the food products.

💡Yoke

The yoke is a thick, metal structure that surrounds the pressure vessel, providing the necessary strength to contain the high pressure within the vessel. It is constructed to withstand over 4,000 tons of pressure, ensuring the safety and integrity of the HPP process. The script mentions the yoke holding plugs in place, which is crucial for establishing the high-pressure conditions inside the pressure vessel.

💡Plugs

Plugs are components that seal the pressure vessel during the filling and pressurization process. They are mentioned in the script as moving into place as the vessel fills with water, and are held in place by the yoke. The plugs are essential for containing the water and creating the high-pressure environment within the pressure vessel.

💡Wedge

The wedge is a mechanical component that, along with the plugs, helps to seal the pressure vessel during the HPP process. It is described in the script as moving into place once the plugs are in position, pushing against them and the yoke to create a tight seal. The wedge plays a critical role in achieving the desired pressure within the vessel.

💡Pressure

Pressure, in the context of the video, refers to the force exerted per unit area within the pressure vessel during HPP. The script specifies that the process operates at 87,000 psi (600 MPa), which is a significant amount of pressure used to inactivate microorganisms and ensure the safety of the food products. This level of pressure is what gives HPP its effectiveness as a preservation method.

💡Pasteurization

Pasteurization is a process used to eliminate pathogens and extend the shelf life of food products by applying heat. In the video, HPP is used as an alternative to traditional thermal pasteurization, offering a way to achieve similar results without the use of high temperatures. The script mentions programming the HPP machine for pasteurization at 87,000 psi for 180 seconds, which is equivalent to 3 minutes.

💡Canisters

Canisters are the containers used to hold the food products during the HPP process. The script describes the canisters being pushed into the pressure vessel for processing. They are also mentioned as being removable for easy unloading, which is a practical aspect of the HPP process that allows for efficient product handling.

💡Unloading Position

The unloading position is a stage in the HPP process where the pressure vessel moves to a position that allows for the removal of the processed products. After the pressurization cycle, the script describes the vessel moving to the unloading position, where the processed canisters are ready to be removed and the next batch of product can be loaded.

💡Downstream Processing

Downstream processing refers to the series of steps taken after the primary processing (HPP in this case) to prepare the product for final packaging and distribution. The script mentions the product going through a conveyor to shake off excess moisture and then onto a drying rack with air blades to remove moisture from the packaging. This is an essential part of maintaining product quality post-HPP.

💡Product Integrity

Product integrity in the context of the video refers to maintaining the physical and chemical properties of the food products during the HPP process. The script illustrates this with examples of products like salad dressing and nan Fresno scholarship in a bottle, where the packaging integrity is preserved despite the high pressure. This is a key advantage of HPP, as it allows for the production of minimally processed, high-quality food products.

Highlights

Introduction to the food processing demonstration by Dana Pierce.

Overview of the high-pressure processing (HPP) machine components: pressure vessel, yoke, and plugs.

The yoke can withstand over 4,000 tons of pressure, a crucial part of holding the plugs and water in place during processing.

Explanation of how the pressure vessel fills with water and the plugs are locked into place.

The machine reaches a pressure of 87,000 psi (600 MPa) for the pasteurization process.

The wedge mechanism locks the plugs into place to maintain pressure during the process.

The noise and water gushing are indicators of the end of the high-pressure cycle.

After processing, the product is unloaded, dried, and prepared for packaging with air blades to remove moisture.

The pasteurization process is set to 87,000 psi for 180 seconds, showcasing the efficiency of the HPP machine.

The machine's 150-liter capacity can hold three canisters for processing at once.

The system is ready for a new batch as the old canisters are automatically pushed out.

Various product types can maintain their packaging integrity under high pressure, such as juice and salad dressing.

HPP process effectively denatures proteins in raw products like chicken breast, giving them a cooked appearance without cooking them.

Packaging such as vacuum-sealed plastic is ideal for high-pressure processing, as it withstands the compression well.

Soft products like fruits and vegetables require careful processing to maintain their integrity, using water as a buffer.

Transcripts

hi my name is Dana Pierce and you're

joining me at the food processor

development center for a high pressure

processing demonstration please come

over this way with me and we'll start

we've removed the doors from the machine

just so you can see the inner operations

of the machines the canisters were

pushed into the pressure vessel which is

right here this is considered the

loading position the vessel will then

move into the working position to

pressure vessel is in the loading

position once the product is loaded it

will move into the working position

so now that the pressure vessel is in

place we'll take a step back and look at

the entire piece of equipment so it's

got three main components the first

being the pressure vessel which we've

seen here the second being the yoke and

the yoke is this thick piece of metal

that surrounds the entire pressure

vessel all the way around it's been

constructed so that it can withstand

over 4,000 tons of pressure this is

important because the third component

I'm going to talk about which is on

either side is here and on the other end

are the plugs those go into place as the

vessel is filling with water and then

behind the plugs come in a locking

mechanism and then the yoke holds those

plugs into place so when the pressure

increases that's what's holding the

water and allowing for the high pressure

to be established within the pressure

vessel as the plugs are moving into the

vessel this is what holds the water in

the vessel will start to fill with water

once the plugs are in place the wedge

will move into place and what this

creates is the plug and the wedge push

against the yoke and the yoke holds all

of these these components in place and

allows for the pressure vessel to reach

that ultimate pressure of 87,000 psi

at this point the wedge will move out of

place

and then the plugs will move out of

place once the plugs start moving that's

when the loud noise occurs water will

start to gush out of the pressure vessel

at this time we don't have product in

here and then once the water is drained

the vessel will move from the working

position into the unloading position now

that the vessel is in place it is ready

to be loaded with the next batch and the

three canisters from the new batch will

push the old canisters out and they are

ready to be dried and packaged the

product has been unloaded from the

machine and now we put it through its

downstream processing the conveyor works

to shake off some of the excess moisture

and also gives us an opportunity to

separate out the product from that point

it moves on to a drying rack on the

drying rack there are three air blades

that help to remove the moisture from

the packaging once it goes through this

drying it is ready for final packaging

whether you're placing labels at this

point or just putting it into this

master cases to start our high pressure

processing cycle the first thing we do

is enter our pasteurization

so I come to machine and

my operator number

masturbation man

this pasteurization method has been

programmed for 87,000 psi which is

equivalent to 600 mega Pascal for 180

seconds which is equivalent to 3 minutes

we have a hundred and fifty liter

machine our machine holds three of these

canisters it's got an open top for easy

loading and the ends are removable for

easy unloading at the other side

now I'll load a canister with our

products now we can see that the machine

is ready the product is loaded the green

light is flashing indicating that the

cycle is ready to start we press the

button the product gets loaded into the

machine the pressure vessel is moving

into place

the floods will be placed in and the

vessel will start filling with water on

the operator panel

you can trap me

up on the mezzanine

we have intensifier pumps and that is

what is maintained

on this board we have a lot of

information

here we've got our mess with numbers

so we're at 95 94

we've also got our pressure which we got

at 87,000 psi that said and it shows up

here what we're operating at

abominable

we've also got temperature

listed at 42

which is at about five degrees

centigrade the end of the high pressure

processes cycle will be marked with a

loud noise

the chamber the cylinder will be moving

back into place

the water will be draining and the

product

let's go to the other side you see the

product vessel the water pours out and

the cylinders are pushed through by the

next batch of product so we saw the

products that I put into the containers

let's see what happened after - Chicago

I selected a variety of products to show

different product types as well

this is my high-pressure process juice

as you can see

the two products

we have salad dressing again another

plastic spell bottle but with the

geometry we were able to keep the

packaging integrity so this is my nan

Fresno scholarship in bottle this is my

prosperous

as you can tell there's

the plastic bottle can

stand compression

go back since original shape without any

also that the labeling things

to highlight products that maybe

styrofoam has a lot of pics

with the high pressure processing these

air bubbles will be pressed and

compressed

coming out of the high-pressure here's

our sarah foam cup that has all the air

so products like red was poor

not be acceptable 400

next product is I've got the two

pepperoni

but the one in the vacuum package

and as you can see other than a little

bit of moisture it looks identical

with the product

comparison with bathroom tactics which

is considered the ideal package in Titan

the types of film

you're processing

the ideal pathogen is

to be back in packaging

because as the chemistry

you have less water that needs to feel

like the pressure builds

it's less time so the process is more

fish

product I thought like corned beef

product here

here's my high-pressure process

one of the other bonuses

if you would ever have some failed

cafeteria

the high-pressure processing

to identify those papers for you

other efficiency of the technology

but when you come to the other side when

we look at freshman's

the chicken breast

it appears to be fully cooked it is not

it's still raw but the high pressure

causes protein denaturation which

changes the color of product so an

example of some fruits and vegetables we

have

you can see the product suspended in the

air was an unsuccessful

the pressure is too much for the

integrity of the product the skin broke

and more surely from the product however

send the product in water

the water keeps a buffer it's able to be

compressed and it allows the product

integrity

are maintained

throughout the process that's the end of

our high pressure processing

demonstration hopefully it piqued your

interest in this technology

you have any further questions please

contact the defrost

you