F.I.P (Food Isostatic Press)
Ilshin Autoclave's Food Isostatic Press (High Pressure Processing) FIP series(500㎖~100ℓ) is a pressing system for high pressure processing, including food processing, used in high pressure(3,000~6,000㎏/cm2). Food Isostatic Press (High Pressure Processing) FIP 50,100 series consists of high pressure pump(gas) to raise a pressure of pressure medium, pressure vessel that endures high pressure and heater to raise a temperature.
Pressure vessel of FIP series is designed and manufactured according to ASME code for safety and accuracy. We installed pressure sensor and thermocouple for measuring pressure and applied Continuous Thread Closure type for sealing. There are many specifications and models according to customer requests.
Applications of High Pressure Processing
Food Isostatic Press (High Pressure Processing) FIP is a method of food processing where food is subjected to elevated pressures (Max.100,000psi), without the addition of heat, to alter the food attributes in order to achieve consumer-desired qualities. Compared to thermal processing, Food Isostatic Press (High Pressure Processing) FIP results in foods with fresher taste, and better appearance, texture and nutrition.
High pressure processing can be conducted at ambient or refrigerated temperatures, thereby eliminating thermally induced cooked off- avors. Representative products that are produced using Food Isostatic Press (High Pressure Processing) FIP are many kinds of fruits, juice, ham, seafood and sauce.
Applications
|
High pressure sterilization
|
eliminating microbe, virus, thermal resistance spore
|
|
High pressure sterilization
|
enzyme reactions and inactivation
|
|
Fermentation in food processing
|
Enzyme inactivation
|
|
Food property changes
|
gelatinization of rice starches, protein denaturation
|
|
Food preservation
|
Bacterial Disinfection
|
|
High pressure extraction
|
cell wall destruction
|
Features of 'Food Isostatic Press (High Pressure Processing)' FIP
- Rapid and homogeneous pressure on food
- An alternative for heat treatment in sterilization, enzyme inactivation, coagulation, gelatinization etc.
- Alter the food attributes by biochemical properties in high pressure condition
- Developing new food products due to new properties of food
- Low energy compared to heat treatment
- Protein denaturation, enzyme inactivation, enzyme specificity alternation
