NC Hyperbaric, the Spanish HPP equipment manufacturer that supplied the equipment and is represented in the UK and Ireland by Interfood Technology, extended its range of machines with the launch of the new Wave 6000/120 machine at the IFFA show in Frankfurt last month.
The Wave 6000/120 is claimed to be the first HPP equipment in the world to offer two integrated and independent high pressure intensifiers. It is designed for small firms that require consistent production but want to minimise their initial investment.
It has a smaller footprint than other machines within the range. Together with the Wave 6000/135, the new addition offers solutions to processors with medium to high production requirements.
One of the main obstacles to installing HPP in the UK has historically been the large initial investment costs involved. This was the rationale behind the launch of a new 'tolling service' for manufacturers by the Agri-Food and Biosciences Institute (AFBI) in Belfast earlier this year (see Food Manufacture January 2010 P8). The AFBI operates a 35l 6kbar pilot plant supplied by US firm Avure Technologies.
NC Hyperbaric's Wave 6000/120 was developed by combining the concept of the Wave 6000/55 with an advanced industrial design, providing a highly productive and very reliable HPP capability at reduced cost.
Colour retention and shelf-life extension
Interfood's HPP technical manager, Rob Habgood, says: "HPP is already well established in many countries, where it is used predominantly as a cold pasteurisation process for pre-packed cooked meats.
"However, it is also used in other applications, from shucking oysters and lobsters to colour retention and shelf-life extension of fresh guacamole and avocado products.
He added: "Although the interest has been around for some time in the UK, it has taken a while for it to be adopted, but now it is being used commercially here the level of interest has certainly gone up a notch.
"The cost savings made through the development of this new machine helps to bring the technology within the reach of medium-sized processing operation."
Fresher, more natural products
HPP is an emerging non-thermal food processing technique that allows the production of fresher, more natural products. This post-packaging technique offers shelf-life extension and pathogen destruction, as well as providing a useful tool for new product development.
Meanwhile, Greek fresh-cut meat and salad producer Ifantis has cited a big increase in sales of its meat products, improved shelf-life and a big reduction in product returns from using Avure HPP kit, according to our sister web site www.foodproductiondaily.com.