Hydrostatic Food TreatmentHydrostatic food treatment purifies food...

Hydrostatic Food Treatment

Hydrostatic food treatment purifies food without affecting taste or consistency. Microorganisms die when subjected to pressure of as much as 90,000 pounds per square inch. There is a slight increase in temperature during pressurization, but it is minimal compared with the temperatures other food treatments generate. Because the product is basically unaltered, it retains much of its flavor and nutritional value.

There are two types of hydrostatic food-treatment systems.

Batch

The food product, already packaged in plastic bottles or containers, is placed inside a large tank filled with water. The tank is closed, and the water is pressurized from 30 seconds to two minutes. When the packages are removed, the bacteria inside are dead.

Continuous

Liquid food such as salsa or juice is pumped into a pressurized chamber. After the microorganisms have been killed, the chamber is depressurized and the liquid is pumped out. It is then sent to a filling station, which packages the liquid food.

Holding tank

Contains untreated liquid food

Low-pressure transfer pump

Sends the liquid food to the isolators

Isolators

Microorganisms are killed in pressurized chambers

High-pressure pump

Generates pressures ranging from 60,000 to 90,000 pounds per square inch

Filling tank

Bottles liquid food

Source: www.fresherunderpressure.com

Researched by CHRISTINE FREY/Los Angeles Times