Avure, the US company which claims 15 years experience of developing and designing machines for high pressure processing (HPP), has launched the Avure QFP 100L-600 HPP system.
This new machine fills the gap between the 2L chamber size machine and the 35L for market trials, and the 215L and bigger machines which are for serious production, the company said.
HPP in the seafood industry is mainly used for the shucking of crustacean shellfish species such as crab and lobster, plus molluscs such as oysters and clams. The pressure is distributed uniformly around the product being treated so its shape is preserved.
However, HPP can also be used for pasteurization and to therefore extend the shelf-life of chilled seafood products. Although meat from shell separation takes place without packaging, products for pasteurization are typically packed to preserve food safety.
Pressure is instantly transmitted throughout the package so treatment time does not depend on package size. A large package will only require the same time as a small one.
The process of applying high hydrostatic water pressure to shellfish denatures the specific protein which holds the meat to the shell thereby physically separating them. All the meat is removed and this opens up new marketing and product development opportunities, according to Avure.
One such product that has been developed is an easy open oyster. The two shells are banded together to keep the shellfish shut, yet the oyster is separate from the shells and ready to eat when the band is removed. The oyster has a two week shelf-life when kept chilled as the pressure process is said to kill harmful microorganisms.
“There is a two-fold chilled shelf-life extension,” said Nigel Rogers, regional sales and marketing manager. “HPP takes out the microbes to achieve this.”
In fact, HPP can be used to shuck oysters and then the meats can be washed, filled into pots and treated again to pasteurize them, he added.
The QFP 100L-600 HPP has been designed specifically for small/medium and seasonal processors. It has a capacity of 100 litres, and Avure claimed that with high throughput, low initial and operating costs and ease of use and maintenance features, it lowers the cost and risk of entry to HPP.
It is also useful for larger HPP processors who want to add an extra shift. “It is more affordable [than the bigger machines], but can be taken into mainstream production,” said Rogers.
The machine shares many components with Avure’s larger production systems, yet incorporates new features which improve reliability and performance, the company said. The horizontal orientation of the 100L allows single direction, in line, product flow compatible with most HACCP and QA programmes, and is designed with a floor space efficient footprint. Other Avure machines have vertical chambers.
Although Avure is headquartered in the United States, HPP systems are manufactured in Sweden; Avure bought the relevant division of ABB Pressure Systems in 2005.
So far, most machines for seafood processing have been sold in North America and Asia, although bacalao processors in Europe are now taking an interest in them for shelf-life extension when the fish has been re-constituted.
