Industrial viability of the hyperbaric method to store perishable foods at room temperature
Preliminary studies at lab-scale have shown that hyperbaric storage at room temperature (HS-RT) allows preserving safety and quality of perishable foods for at least 15 days at moderate pressures (below 250 MPa). However, it is unclear whether this novel storage method would be feasible at larger scale. Thus, the purpose of this research was to assess the industrial viability of HS-RT. The viability factors addressed were (1) consumer perception of the stored products, (2) feasibility of the equipment design, (3) storage cost, and (4) environmental impact. The study is conducted in comparison to refrigeration for the storage of a pasteurized juice during 15 days. Results provide clear evidences of HS-RT viability for factors (1), (2) and (4) while reservations have to be expressed regarding factor (3).
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2017
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| Subjects: | Refrigeration, Carbon footprint, Strawberry juice, Sensory analysis, Equipment sizing, Production cost, Hyperbaric storage, |
| Online Access: | http://hdl.handle.net/10261/171388 http://dx.doi.org/10.13039/501100004837 http://dx.doi.org/10.13039/501100002911 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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