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48 OCT 2017 FOOD FOCUSTHAILAND
SMART PRODUCTION
andsolidvacuum-sealedmaterials.Theoperationfirstly involves loading
of foodsamples into thecylindricalpressurevessel.Withsolidpackages,
apressurising liquid issuppliedby lowpressurepump.Then thedesired
pressure is achieved either by an intensifier or high-pressure pump, or
bydirectcompression throughahydraulicsystem.Afterholding thehigh
pressure for the required time, the vessel subsequently releases the
medium todecrease thepressureand theproduct isunloaded from the
machine.
The continuous system, however, can process only liquid or
pumpable materials. The products flow from a storage vessel into an
open-endchamber,pressurisedat100MPaormorebyahigh-pressure
intensifier, then intoa sterile vessel andeventually intoa filling station.
Practically, this type of HPP generates shearing and frictional forces
fromflowconditions,whichcontribute toasignificant rise in temperature
of the treated liquid. Inorder toavoid thermal effects fromcompression
and decompression, the semi-continuous system can be performed
instead.
Similar to the batch system, the semi-continuous system allows
products to be compressed in a close vessel. Firstly, a low-pressure
pump loads liquid products into isolated chambers, which are high-
pressurepumpedandhold.Eachchamber thenseparately releases the
product intoa central surge tank and finally a filling station.
HPP inBusiness
Theoverallactivitywithinhighpressure foodprocessingpatent landscape
has considerably increased over the last ten years, from 166 patents
during theyear2007-2011 to331patents in2012-2016.China, theU.S.,
SouthKorea,andJapanareprimarysourcesofHPPpatent registrations
(Table4).Textmininganalysisofapatentcollection (1997-2016) reveals
a variety of research topics andapplications related toHPP in the food
industry.Many inventionsare related to food treatments,especially liquid
foodpreservation, forexample,soymilk treatmentwithpreserved linoleic
acid, fruit processing with preserved probiotics, low-sodium ham
treatment, and milk and whey protein processing with preserved
lactalbuminhydrolysate. Inventions related toengineering improvement
are anti-rotation food containers in high-pressure tubes, high-pressure
hot vapour for cleaningof storage tanks, and temperatureandpressure
sensors.
รูปที่ 4 แผนภาพการจดสิทธิบัตรกระบวนการถนอมอาหารความดันสูง (2540-2559)viii
Figure 4 Patent landscapeof highpressure foodprocessing (1997-2016)viii
Atpresent,HPPsystem iscommerciallyavailable throughseveral
suppliers3. It has been distributed to companies, universities, and
research institutes around theworld, includingThailandwhereHPP
system iscurrentlybeingdeveloped for industrial packaged foodand
beverages. Although the cost of infrastructural investment in this
technology is still expensive, it reveals potentials in the production
of high value foodwhich serves growing demands from consumers
around theworld.
ข้ อมูลเพิ่มเติ ม/ Additional Information
1 การใช้อุ ปกรณ์ ALSTOM’sHyperbar เพื่อผลิตแฮมแผ่นในประเทศสเปน
2 การผลิตน�้ำส้มและน�้ำเกรพฟรุตโดยใช้ระบบของบริษัทULTI ประเทศฝรั่งเศส
3 ในปัจจุบันระบบHPPสามารถหาซื้อได้ จากผู้ผลิ ตหลายราย เช่นHyperbaricUSA,
Febix International Co., Ltd., AvureTechnologies, Inc.
i Http://www.hiperbaric.com
ii Rastogi, N. K., et al. “Opportunities andchallenges inhighpressure
processingof foods.” Critical reviews in food scienceandnutrition47.1
(2007): 69-112.
iii SanMartin, M. F., G. V. Barbosa-Cánovas, andB. G. Swanson.
“Foodprocessingby highhydrostaticpressure.” Critical Reviews in
FoodScienceandNutrition42.6 (2002): 627-645.
iv Elamin,WaelM.,etal. “HighPressureProcessingTechnologyandEquipment
Evolution: AReview.” Journal of EngineeringScienceandTechnology
Review8.5 (2015): 75-83.
v Butz, P., andB. Tauscher. “Emerging technologies: chemical aspects.”
Food research international 35.2 (2002): 279-284.
vi Oey, Indrawati, et al. “Effect of high-pressureprocessingoncolour, texture
and flavour of fruit-and vegetable-based foodproducts: a review.” Trends
inFoodScience&Technology 19.6 (2008): 320-328.
vii Patras,Ankit, et al. “Impact of highpressureprocessingon total antioxidant
activity, phenolic, ascorbicacid, anthocyanincontent andcolour of
strawberry andblackberry purées.” InnovativeFoodScience&Emerging
Technologies 10.3 (2009): 308-313.
viii Thomson Innovation วิเคราะห์โดยศูนย์ข้อมูลและการคาดการณ์ อนาคต
จากจ�ำนวน631กลุ่มสิทธิบัตรDerwentWorldPatents Index (DWPI)