Food Engineering

High pressure processing

May 9, 2003




Engineered Pressure Systems, Inc. offers custom-designed Isotatic High Pressure food presses to deactivate microorganisms and enzymes, as well as denaturate proteins and polysaccharides. Presses apply uniform and omnidirectional pressure to food products. The non-thermal process subjects food products to high isotatic pressure in the range of 100 to 900 Mpa at or around room temperature. This allows the development of high nutritional foods of novel texture, higher safety and sensory quality and with increased shelf life, EPSI says.

Engineered Pressure Systems, Inc.; Tel. (978) 469-8280;

www.epsi-highpressure.com.