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| BRIEF HISTORY OF THE DEVELOPMENT OF THE PRESERVATION OF FOODS BY HIGH HYDROSTATIC PRESSURE IN THE UNITED STATES By Dr. D. F. Farkas, Vice-President, Food Technology Branch Office 1896-1914 Professor Burt Heit at the West Virginia Agricultural Experiment Station studies the effect of hydrostatic pressures over 100,000 psi on the inactivation of microbes in fruits, vegetables, and milk. Professor Heit's work was published in the West Virginia Agricultural Experiment Station Bulletin and did not attract wide recognition. He found that pressure could inactivate vegetative microbes but would not inactivate spores. Acid products such as fruits could be preserved with pressure while low acid products such as milk and vegetables spoiled. 1982-1988 Professors Farkas, Hoover and Knorr at the University of Delaware attempt to repeat Professor Heit's work using a cold isostatic press donated by Autoclave Engineers. Pressures of 50,000 psi were shown to inactivate a wide range of pathogenic and food spoilage microbes. In this time period workers in Japan also undertake studies on the preservation of food by high pressure. Work continued independently in the US and Japan until similar papers were presented at a food processing meeting in Cologne, Germany in 1988. Information is exchanged between workers in Japan and the United States. 1988-1993 The Japanese food industry forms a research consortium to commercialize high pressure food preservation. The first products are marketed in Japan using pressures of 60,000 psi and modified isostatic presses. Acid products including jams, salad dressings and yogurt are marketed. 1993-1995 The US Army initiates a study of food preservation by high pressure to obtain better quality rations. A joint contract is signed with Professor Hoover at the University of Delaware to study the effect of pressure on microbes in food with Professor Farkas at Oregon State University to demonstrate the pressure preservation of four food products. Work over the next two years results in the successful preservation of spaghetti with meat sauce, Spanish rice, yogurt with peaches and a fruit mix. Samples are shown to be microbiologically stable for up to 120 days at room temperature. Sensory tests show quality is best if products are refrigerated. Professor Knorr leaves the University of Delaware and establishes a high pressure food preservation research program at the Technical University of Berlin. A University-Industry Consortium, to develop the use of high pressure in food preservation, is formed at Oregon State University with 12 industry members representing food processors, packaging, and equipment manufactures. 1995-Present The US Army continues the development of pressure preserved foods with a two year contract with Oregon State University (OSU) to deliver two additional liquid food and four solid food products. The contract calls for the construction of a pilot plant manufacturing facility for the production of pressure preserved foods at the Department of Food Science and Technology (FST) at Oregon State University. Several hundred pounds of pressure stabilized products must be produced and shipped to the US Army RDT&E Center at Natick, MA. Avomex, Inc. is formed to pressure treat avocado puree (guacamole) to extend its refrigerated shelf life for food service use. The product is an instant success and Avomex purchases three high pressure machines to meet orders. In March of 1997 the first 200 8oz packages of raspberry flavored yogurt drink and lemon pudding are pressure preserved at Avomex for shipment to the US Army Natick Labs for storage and taste testing by troops. Oregon State University must acquire a commercial production unit for work to continue. The US Army contract has provided funds for a design study leading to a new generation of isostatic presses for food preservation work. This design study was started in 1997. Additionally a pilot plant continuous system for liquid foods is being developed by Flow International Co. with the help of Army funds. The prototype system was placed in the FST pilot plant for industry testing in the spring of 1998. Flow started production of commercial semi-continuous equipment for liquid foods in September 1998. For
work to continue, OSU must acquire a commercial production unit. The US Army
contract has provided funds for a design study leading to a new generation of
isostatic presses for food preservation work. This design study was started in
January 1997. |
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