High Pressure Processing Alberta
Summary
TLDRIn 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
👋 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.
🔧 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.
Mindmap
Keywords
💡High Pressure Processing (HPP)
💡Pressure Vessel
💡Yoke
💡Plugs
💡Wedge
💡Pressure
💡Pasteurization
💡Canisters
💡Unloading Position
💡Downstream Processing
💡Product Integrity
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
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