High Pressure Processing (HPP) is a nonthermal technology that has emerged over the last 5-10 years and rapidly grown into a leading option for food production, with over 100 food companies worldwide using HPP to retain the freshness and natural tastes of foods, extend product shelf life, and improve food safety for meats, premium fruit juices, and seafood. HPP helps manufacturers prepare foods from ingredients that consumers recognize and understand, to provide a clean label and thereby meet consumer demand for foods that are additive- and preservative-free, more natural, fresh, and safe, and with less overprocessing. Companies such as Hiperbaric (Spain) and Avure Technologies Inc. (U.S.) lead the manufacturing of HPP equipment, and companies such as Hormel food corporation (U.S), Esteban Espuna SA (Spain), and several others commercialize their product range with this technology.
The value of HPP products in the North American market is projected to increase annually, reaching about $14 million by 2018, with the U.S. as the largest manufacturer and consumer of HPP products in North America. The HPP equipment market value is projected to grow at a CAGR of 24%. With the public’s growing public concern over Food Safety and contamination from unintentional and intentional sources, advances such as these in Nonthermal processing technologies and their applications, implementation, and commercialization have provided innovation and a winning formula for today’s consumer by ensuring Food Safety and retaining food quality and acceptance. This Webcast will provide a broad audience of Food Scientists and Technologists with the fundamentals of HPP and its applications in inactivating resistant bacterial spores via Pressure-assisted thermal processing (PATP, which uses elevated heat, 90−120 °C, and pressures, 400−600 MPa) to effectuate commercial sterility of shelf-stable, low-acid foods. Military applications of HPP include inactivating Listeria monocytogenes (at 20−50 °C and 200−400 MPa) and bacterial spores using the Enhanced Quasi-chemical Kinetics predictive model and novel secondary models derived from Transition State Theory of Physical Chemistry. The growing prominence of HPP for Pasteurization in today’s commercial products will be exemplified the latest ready-to-eat meats and meals and seafood products that rely on HPP to eliminate L. monocytogenes (4 °C, 400−550 MPa) using the largest (500-Liter), most modern HPP equipment and novel validation study techniques. As HPP continues rapidly becoming a leading tool for Food Safety and Food Quality, this Symposium will familiarize attendees with the implementation of these technologies in processing plants and establishing Critical Control Points and managing hazards from intentional and unintentional contamination in today’s evolving regulatory environment under the Food Safety and Modernization Act (FSMA).
Beginner, Intermediate, Advanced
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04/14/14 10:30 AM
Professor Food Engineering
Ohio State Univ
Professor V.M. (Bala) Balasubramaniam, Ph.D., is with the Departmentof Food Science and Technology and Department of Food Agricultural andBiological Engineering, The Ohio State University (OSU), Columbus, OH. Dr. Bala has been conducting multidisciplinary research on microbial safety and quality of various emerging foodprocessing technologies including high pressure processing. Current OSU research program focuseson food safety applications of high-pressure pasteurization and sterilization,developing kinetic models for bacterial spore destruction, estimation of insitufood properties under pressure and evaluation of food quality underpressure.
Dr. Bala authored or co-authored 65 peer-reviewed journal articles, 7 book chapters, and 120 technical presentations. Dr. Bala also co-authored fact sheets for food processors on various nonthermal processing technologies (http://fst.osu.edu/bala/bala.htm). He teaches courses on principles of thermal and nonthermal processing
Dr. Balais one of the founding members of the Nonthermal Processing division and servedthe division in various roles including member-at-large, chair of graduate paper competition committee, committee on nominations, and representative to IFT Technical Publication Committee. He served as the member of organizing committee of various nonthermal processing workshops and short courses co-sponsored by the division. Currently he is serving as the past chair of the nonthermal processing division.
Dr Christopher J Doona, CFS
US Army Natick Soldier RD&E Ctr
Dr Carole L Tonello
Applic & Process Dev Mgr
Donna F Schaffner
Associate Director: Food Safety, Quality Assurance & Training