for food processing and preservation…?
High pressure mild preservation
High pressure pasteurisation is used to extend the shelf life of many food products stored under refrigerated conditions. But how about ambient storage? For which would this be possible? Which process control is required? What is the impact on food safety? How do these issues relate to the legislation in Europe?
If you are interested to hear about the latest developments in high pressure food preservation, and assist to a live demonstration of the process, join us during the workshop on January 26th.
- 9:30 Registration and coffee
- 10:00 Introduction to Wageningen Food & Biobased Research
- 10:15 Introduction to i3Food project
- 10:30 Coffee / tea
- 10:40 High pressure mild preservation, the latest developments
- 12:00 High pressure processing of food and legislation
- 12:30 Lunch
- 13:30 Foodhal tour and high pressure demonstration
- 15:00 Coffee / tea and networking
You can try high pressure preservation for storage at ambient conditions in a confidential demonstration workshop in Wageningen (The Netherlands).
If you like to see which benefits this technique could have for your products, please contact Martijntje Vollebregt (from Wageningen Food and Biobased Research). The workshops can take place in January or February 2018.
The EU project i³-food elaborates an optimum process control, leading to application of these technologies under real life operating conditions in an near to operational industrial environment:
- Pulsed Electric Field Preservation (PEF-P) of liquid food products (e.g. fruit juices or smoothies).
- High Pressure Thermal Sterilization (HPTS) for ready-to-eat-meals.
- Low Shear Extrusion (LS-Extrusion) of cold food products (ice cream).
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