Packaging aspects of high‐pressure food processing technology

Abstract

AbstractHigh‐pressure (HP) technology is a novel, non‐thermal food preservation and processing technology whereby food is subjected to high isostatic pressure (100–600 MPa) at or around room temperature. This paper discusses the compatibility of HP technology with existing food packages, packaging materials and closures. Based on literature data and our own research data it is shown that: Container‐lid combinations, which have sufficient flexibility to compensate the limited compression of the food and the complete compression of air at these high pressures, can be HP treated without physical damage; Mechanical properties and barrier properties of multilayer plastic and aluminium foil packaging materials are not affected; HP does not influence migration Heat‐seal strength and integrity also are not affected It is concluded that packaged foods can be HP treated and that HP opens up new possibilities to make plastic packaging less expensive and more environmentally friendly.