J. Peter Clark

High-pressure processing of foods is an active and growing area of research and development, judging from the quantity and variety of research reported at IFT’s Nonthermal Processing Division Workshop in September 2005 at the USDA Eastern Regional Research Center (ERRC) in Wyndmoor, Pa.

Avure’s new 687-L HPP system is used for shellfi sh meat separation and meat marinating.

HPP involves subjecting foods to pressures on the order of hundreds of mega Pascals—e.g., 400 MPa, equivalent to about 4,000 times atmospheric pressure or about 60,000 psi—usually at close to room temperature but …

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