ʻO ka hoʻoponopono kiʻekiʻe kiʻekiʻe, a i ʻole ka hydrostatic pressure processing kiʻekiʻe, ʻo ia ke ʻano o ka hana ʻana i nā huahana huaʻai (e like me ka ʻalani, grapefruits, mangos, etc.), a me nā huahana meaʻai, me ka hoʻohana ʻole ʻana i ka wela.
"Loaʻa iā ia ka hiki ke hana i nā huaʻai a me nā mea kanu meaʻai kiʻekiʻe, hou, maʻemaʻe, meaʻai, palekana i ka ʻai ʻana me ka ʻole o ka hoʻohana ʻana i nā preservatives kemika a i ʻole nā mea hoʻohui artificial," i ʻōlelo ai ʻo Samantha Zhang, ka mea e hana nei i ke kūʻai aku a me ka hoʻomohala huahana ma All Natural Freshness ma White Pigeon, Michigan. "Hoʻoikaika ʻo HPP i nā huahana huaʻai a me nā mea kanu i ʻoi aku ka hoʻomanawanui i ka hoʻomāinoino ʻana i ke kaulahao anuanu, e kōkua hou ana i ka hōʻemi ʻana i ka palaha a me nā hoʻihoʻi e pili ana."
ʻO ka hoʻoili ʻana i ka meaʻai me ke kaomi kiʻekiʻe e pili ana i ka hoʻokomo ʻana i nā huahana huaʻai a me nā mea kanu i nā kaomi mai 400 MPa (58,000 psi) a i 600 MPa (87,000 psi) no ka manawa hoʻokahi a ʻelima mau minuke. ʻO kēia mau puʻe kiʻekiʻe i hoʻohana ʻia i nā mea hana hoʻoheheʻe kiʻekiʻe e pepehi i nā microorganism ʻino loa, e like me salmonella, E. coli a me Listeria monocytogenes, ma ka hoʻopōʻino ʻana i nā ʻāpana cell - akā ʻaʻole like me ka ultra high-temperature thermal treatment, ʻaʻole hoʻololi ʻo HPP i ka ʻono, ke ʻano a me ka waiwai waiwai.
“Ma muli o ka hana wikiwiki a me ke kaulike o ke kaomi hydrostatic kiʻekiʻe, ʻaʻole i pili ka nui o ka ipu o ka huahana a me kona mānoanoa i ka pono o ka HPP. Hiki i kekahi mau wai a me nā mea inu ke ʻike i kahi loli iki (e like me ke kala o nā strawberry), akā kōkua ʻo HPP i ka mālama nui ʻana i ka waiwai meaʻai, ka ʻono, ke ʻano a me ke ʻano, "wahi a Zhang. "Ma muli o ka hopena, ua manaʻo ʻia ka mālama ʻana i ke kaomi kiʻekiʻe o nā huaʻai a me nā huahana mea kanu ma ke ʻano he 'natural' pressure pasteurization method, no ka mea, ʻaʻole ia e hoʻohana a hilinaʻi paha i nā preservatives kemika i hoʻohui ʻia."
Lilo i Mainstream
ʻO nā huahana pāʻoihana mua i hoʻohana ʻia me ka HPP he guacamole, kahi i ʻai mau ʻia i kēlā me kēia pule me ka ʻole o nā mea kūʻai aku e kūʻai i nā avocados hou e hana ai.
Ua ʻōlelo ʻo Lisa Pitzer, ka luna kūʻai kūʻai no Avure Technologies ma Erlanger, Kentucky, he mea hana i nā lako HPP, ua lilo koke ʻo HPP i ʻano hana hana meaʻai nui a ʻaʻole kūpono ke kapa ʻia he ʻenehana hou.
No laila, ʻo ke ʻano o ka HPP e loiloi i nā mīkini a me nā papahana ma nā ʻōlelo ʻenehana meaʻai maʻamau, e like me "He aha ka throughput?" "He aha ke kumukūʻai no ka paona?" "He aha ka hilinaʻi?" a "ʻEhia ka nui o ka papahele o ka papahele?"
"He ʻumi makahiki i hala aku nei, ʻo ia mau nīnau e pili ana i ka hana ʻana o ka HPP," wahi a Pitzer. "ʻElima mau makahiki i hala aku nei, hiki i kekahi ke loaʻa ka nīnau. I kēia manawa ua ʻae ʻia a maʻamau no nā meaʻai he nui a mākou e ʻai ai i kēlā me kēia lā.
Eia ke ʻano o ka hana ʻana: Hoʻohui ʻia nā pūʻulu meaʻai i hoʻopaʻa ʻia i kahi pahu i kapa ʻia he hīnaʻi. Hāʻawi ʻia nā hīnaʻi lehulehu i loko o kahi ipu kaomi i hoʻopiha ʻia me ka wai anuanu maʻemaʻe. Hoʻonui ʻia ke kaomi a hiki i nā manawa he nui o ke kaomi ma kahi hohonu loa o ka moana, a paʻa i laila no kekahi mau minuke. Ma hope o ka mālama ʻana, ʻaʻole hiki ke hoʻohua hou ka nui o nā cell bacteria a lilo lākou i mea hiki ʻole ke hana i ka maʻi a i ʻole ka pohō. Ke hana pono ʻia, ʻaʻohe hoʻololi ʻike ʻia i ka ʻono a i ʻole ke ʻano o ka meaʻai.
Ua ʻōlelo ʻo Pitzer he mea maʻamau ka HPP no ka wai—ʻaʻole hiki ke mālama ʻia ka wai ʻono hou, a he pōkole loa ka wai i mālama ʻole ʻia a ʻaʻohe ala e hōʻoia i ka palekana o ka meaʻai ma hope o ka hana ʻana.
ʻO nā ʻano hou loa
ʻO Francisco Purroy, ka luna kūʻai ʻenehana no Miami, ʻo Hiperbaric i hoʻokumu ʻia ma Florida, kahi mea hana i nā lako HPP no ka ʻoihana meaʻai, ʻōlelo ʻo nā mea hoʻokele nui o ka ʻenehana i kēia mau lā ʻo ia ka ʻāpana wai anuanu a me ka HPP tolling (lawelawe ʻaelike / copacking).
"Hoʻopili maoli ʻia lākou, ʻoiai ka nui o nā mea hana wai anuanu e hoʻohana nei i nā co-packers no ka ʻāpana HPP o kā lākou hana," wahi āna. "No ka hāʻawi ʻana i kahi manaʻo e pili ana i kēia ulu ʻana, ʻelima mau makahiki i hala aku nei he ʻumikumamālua wale nā mea hana e hana ana i nā wai i hoʻoheheʻe ʻia a paʻi ʻia a puni ka honua. I ka makahiki 2012, ua loaʻa iā mākou he 50 mau mea kūʻai. I kēia mau lā, ke hoʻokokoke nei mākou i 150 mau wai wai HPP a puni ka honua.
Ma ke alo o ka mīkini, ua hoʻokumu ʻo Hiperbaric i ka ʻōnaehana ʻenehana puʻu anuanu nui loa a ʻoi aku ka maikaʻi loa - ʻo ka Hiperbaric 525, ka mea i kōkua i ka hui e hōʻea ma mua o $30 miliona ma ke kūʻai aku.
"Ke hoʻomau nei ka ʻenehana kaomi anuanu, a i ʻole HPP, ma ke ʻano niche, akā e ulu wikiwiki ana," wahi a Purroy. "I kēia mau lā, aia ma kahi o 300 mau ʻōnaehana a puni ka honua ma luna o 30 mau ʻāina a ma nā wahi āpau o nā noi meaʻai a me nā mea inu."
ʻO nā huahana e hele mai ana mai kēia ʻano hana, ʻo ia ka ʻiʻo, ka iʻa, ka salsas, ka waiū, ka guacamole, nā meaʻai mākaukau e ʻai, nā wai a me nā hoʻomākaukau hua.
"Hoʻopili mākou i ka hydrostatic kiʻekiʻe, isostatic pressure i nā huahana i hoʻopili ʻia; ʻo ke kumu, e like me ka hoʻokomo ʻana iā lākou i loko o ke kai," wahi āna. "ʻO kēia kaomi i hoʻouna ʻia e ka wai e hiki ke pepehi i nā microbes i ka wā e mālama ai i nā waiwai meaʻai a me nā organoleptic o ka meaʻai, e pili ana i ka mea hoʻohui a me kona hou. Hoʻonui ʻia ke ola o ka mālama ʻana a hoʻomaikaʻi maikaʻi ʻia ka palekana o ka meaʻai.
Manaʻo ʻo Joyce Longfield, nā noi a me ka loea hoʻoponopono no Hiperbaric, e ʻike i nā mīkini ʻoi aku ka nui no ka nui o ka leo i ka loaʻa ʻana o nā hale tolling HPP, ʻo kekahi me nā koho co-packing.
“ʻO ka ʻiʻo RTE a me nā ʻū a me nā pāhola he 60 pakeneka o nā meaʻai HPP ma ka mākeke. ʻO ka wai he 15 pakeneka, a ʻo ka iʻa a me ka waiu ka mea i koe, me kekahi mau lāʻau lapaʻau ma laila ma ka hapa liʻiliʻi loa, "wahi āna. "Loaʻa iā ʻoe ka huahana i hoʻopuni ʻia e ka wai anuanu, e kūkulu ʻia ana i 87,000 psi o ke kaomi like ʻole. Hoʻopau ke kaomi i ka bacteria a waiho i nā waiwai organoleptic a me nā meaʻai.
Ua ʻōlelo ʻo Pitzer, ʻo nā holomua hou loa i ka HPP e pili ana i ka hana o nā mīkini a me ke kumukūʻai no ka paona.
"Ua kamaʻilio mua nā mea hana, ʻo ia hoʻi ʻo Avure, e pili ana i ka nui o nā lita o ka wai i loko o ka pahu kaomi - ʻoi aku ka maikaʻi o ka wai," wahi āna. "Ke nānā pono nei ʻo Avure i ka throughput kiʻekiʻe loa, ke kumu kūʻai haʻahaʻa loa e hana ai a me nā mīkini hilinaʻi."
ʻO ka hua'ōlelo hope
Loaʻa i nā huaʻai hou a me nā huaʻai he mau pilikia akā ʻo kekahi mau uku nui no ka mea hana (palekana a me ke ola mālama) a me ka mea kūʻai aku (ʻono a me ka mālama ʻole). Nui nā huahana ma ka mākeke a ʻoi aku ka nui o nā mea i kūkulu ʻia.
"He hale ʻo Avure ma Ohio i mālama ʻia e nā ʻepekema meaʻai ʻehā e kōkua ana i nā mea kūʻai aku e hoʻomohala a hoʻāʻo i nā huahana hou i ka manawa piha," wahi a Pitzer. "He nui nā huaʻai hoihoi, nā mea kanu a me nā huahana waiu ma waho aʻe o nā huahana ʻiʻo o kēlā me kēia ʻano. ʻAneʻane hoʻolaha ʻia kēia mau huahana a kūʻai ʻia ma lalo o ka pahu hau.
Nui nā pōmaikaʻi o ka HPP, ʻo ia hoʻi ka hoʻonui ʻana i ke ola (ʻekolu a 10 mau manawa lōʻihi ma mua o ka huahana like ʻole me ka HPP), ʻaʻohe hopena i ka sensory, meaʻai a i ʻole nā mea hana, hoʻopau maikaʻi i nā microorganism pathogenic a me ka hoʻomanawanui i ke kaulahao anu. hana ino.
"HPP hiki i ka lapaʻau ʻana ke hāʻawi i nā huaʻai a me nā huahana meaʻai i loaʻa nā ʻano maikaʻi e like me nā mea e hana ana i ka pasteurization wela a i ʻole ka hana UHT," wahi a Zhang. "Akā naʻe, he hopena koʻikoʻi ka mālama ʻana i ka mahana a me ka mālama ʻana i ka maikaʻi o nā huahana. Hiki i ka hana wela kiʻekiʻe ke hōʻino i nā hiʻohiʻona sensory (pā, ʻono a honi). No ka mea ʻo ka HPP kahi kaʻina hana anuanu, hoʻonui ia i ke ola o ka mālama ʻana i ka mālama ʻana i nā ʻano organoleptic a me nā meaʻai meaʻai, a hiki ke hoʻomaikaʻi ʻia nā mea leʻaleʻa i nā huaʻai a me nā mea kanu.