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L'entreposage des aliments sous pression (entreposage hyperbare) comme une possible amélioration/alternative au froid.

Food storage under pressure (hyperbaric storage), as a possible improvement/alternative to refrigeration.

Auteurs : MOREIRA A. S., DUARTE V. R., SANTOS I. A., et al.

Résumé

In 1968, the research submarine Alvin sank and opened the possibility to use high pressure as a complement to refrigeration for food products preservation. When it was recovered after 10 months at 1540 m (˜15 MPa) and 3-4 ºC, some foods (bouillon,
sandwiches and apples) were found in consumable conditions. After this event some studies were done concerning food storage under pressure at refrigerated temperatures, being this procedure called Hyperbaric Storage. In 2012, efforts were made to apply Hyperbaric Storage at naturally variable room temperature for food products preservation, using juice as a case-study of a highly perishable food product. The results were very promising, proving the Hyperbaric Storage feasibility for
food products preservation at room temperature, with microbial growth inhibition and, in some cases, with an additional inactivation effect for the microorganisms present in the juice samples. The physicochemical parameters did not show considerable differences preserved by this food preservation methodology. Since then, Hyperbaric Storage feasibility has been
verified for other food products, in order to assess a possible industrial/domestic application in a nearly future, since this methodology is considered environmental friendly, due to the fact that it only involves energy costs during compression and decompression of the pressure vessel, not being required energy throughout storage period. In this study, a dairy food product (Requeijão) and a ready-to-eat carrot soup meal were stored under pressure (Hyperbaric Storage), over 4 and 8 hours as a proof-of-concept for these kind of foods. Two pressure levels were used (100 and 150 MPa) at two controlled room temperatures (25 and 30 ºC). Control samples (atmospheric pressure at 4, 25 and 30 ºC) were analysed and compared to samples stored under pressure. At the end, the results obtained confirmed the feasibility of Hyperbaric Storage for these two products, being verified a microbial growth inhibition and also microbial inactivation for some pressure temperature combinations. The physicochemical parameters analysed did not show considerable differences when compared to samples stored at refrigerated temperature and atmospheric pressure over the same time period. These results show that Hyperbaric Storage is a very
promising food preservation methodology as a complement/alternative to refrigeration.

Documents disponibles

Format PDF

Pages : 7

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Food storage under pressure (hyperbaric storage), as a possible improvement/alternative to refrigeration.
  • Identifiant de la fiche : 30017897
  • Langues : Anglais
  • Source : CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
  • Date d'édition : 03/05/2016

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