...is one of the nations' leading programs in Food Science and Technology, and has a longstanding record of industry partnership to make innovations in technology, safety, and product development a reality. Using HPP to treat your food product can have a remarkably positive effect on its quality, shelf life, and safety profile.
High Pressure Processing, or high hydrostatic
pressure as it is more properly called, uses water under
high pressure to place items under equal pressure from all
sides but the pressure is high, very high compared to normal
processing methods. Pressures can reach up to 87,000
pounds per square inch! At this level, very unusual things
start to take place. Oysters, for example, release from their
shells, in effect shucking them without using a knife. Shelf
life is extended way beyond what is normal for raw oysters.
Read more below...
Your
products will be tested to determine the best processing
parameters (time, pressure, cycles, temperatures, or processing aids)
to yield the most desirable product, and to maximize efficiency
within your operation.
If you are planning to have the HPP Laboratory
at Virginia Tech process samples for you, read these guidelines:
Here's news about the High Pressure Processing Lab, press releases and lab updates.
In this section you will find a large selection of some of the many bibliographical references to High Pressure Processing. Also, we have references to Hydrodynamic and High Pressure use in Medical Research.
Click the links below to view some bibliographical
references
for:
You can contact us at the following address, phone, fax and e-mail:
High Pressure Processing Laboratory
Dept. of Food Science and Technology
Duck Pond Drive
Virginia Tech
Blacksburg, VA 24061
(540) 231-6325
FAX - (540) 231-9293
E-mail -
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