What is "High-Pressure treatment"?
What is high-pressure treatment?
History of high-pressure technologies in food processing
It is at a depth of 10,000 m in the sea that the pressure of as high as 100 MPa can be obtained. It is difficult to get a high pressure although “pressure” has been regarded as an important parameter in our life. Therefore, the history of practical use of high pressure has not yet been so long. In the seventeenth century, R. Boyle recognized pressure as a scientific parameter. Since then, the R&D using pressure has progressed in a variety of fields, resulting in the development of steam engines and high pressure generators, and the synthesis of ammonia and diamond.
High pressure saved mankind from food crisis in the past. At the beginning of twentieth century, Haber and Bosch used high pressure in a chemical reaction to successfully synthesize ammonia from air and water according to the Haber-Bosch process. This was leading to industrial production of nitrogen fertilizers such as ammonium sulfate, which has become essential to the nourishment for the people in the world. The world population was just about 1.6 billion at that time, but it was very difficult to nourish all the people with the infertile land. The nitrogen fertilizer made from inexhaustible air by the Haber-Bosch process has protected the current world population of 6.7 billion from food crisis.
In Japan Dr. Hayashi proposed the practical use of high pressure for food processing in 1987, which has been encouraging a variety of researches in the field of food processing since then. Echigo Seika has been working on the research of high-pressure treatment for the industrial applications for about 20 years to achieve excellent results. Thus, Echigo Seika has taken the lead in the research of high-pressure technologies.
Echigo Seika has engaged in the R&D history of high-pressure technologies, started from the synthesis of ammonia by the Haber-Bosch process in 1912, as shown below.
|1912||Fritz Haber and Carl Bosch developed a method for synthesizing ammonia from nitrogen and put it into practice.They won the Novel Prize in Chemistry in 1918.|
|1914||P. W. Bridgman reported on the Coagulation of albumen by pressure. He won the Novel Prize in Physics in 1946.|
|1959||The first high pressure conference of Japan was held in Kyoto.|
|1964||Prof. Keizo Suzuki (Ritsumeikan Univ.) presented to the journal Seibutsu Butsuri a research report about the denaturation of proteins under high pressure.|
|1966||Prof. Keizo Suzuki and Prof. Yoshiihiro Taniguchi (Ritsumeikan Univ.) presented a report of “Biopolymer solutions and model systems under high pressure.”|
|1987||Dr. Rikimaru Hayashi (Kyoto Univ.) reported “Possibility of High Pressure Technology for Cooking, Sterilization, Processing and Storage of Foodsfood” to Shokuhin to Kaihatsu.|
|1988||The Japanese research group of high pressure in biological field was started in Kyoto University at the suggestion of Prof. Rikimaru Hayashi.|
|1990||High-pressure treated jam(MEIDI-YA)was launched in Japan as the first high-pressure processed product.|
|1991||High-pressure processed grape fruits juice was manufactured by Pokka Corporation.|
|1993||The Japan Society of High Pressure Science and Technology was registered as a research organization of the Science Council of Japan(SCJ).|
|1994||Echigo Seika launched rice cakes with mugwort treated with high pressure.|
|1995||Akira Yamazaki won the Niigata Technology Prize by the governor of for “Research and development of low allergenic cooked rice.”|
|2005||Echigo Seika began technical cooperation with Dongwon F&B, a Korean company, to produce sterilized packaged cooked rice using high-pressure treatment.|
|2007||The manufacturing plant for the packaged cooked rice products was begun production in Dongwon F&B in cooperation with the Research Association of High Pressure Technologies for the Creation of Future Industries.|
|2008||Production and sales of the packaged cooked rice by Dongwon F&B became successful.|
|2009||Akira Yamazaki won the Food Industry Distinguished Service Award from Japan Food Journal Co.,Ltd.|
|2010||Echigo Seika started to install the production facilities for the packaged cooked rice treated with high pressure in Echigo Seika Ojiya Factory .|
|2011||Echigo Seika launched high-pressure processed cooked rice “Nihon no Gohan”.|
|2013||“Nihon no Gohan” was awarded by Japan Food Journal Co.,Ltd.|
|2017||A certification system of high-pressure processed food products was set up by Japan Health Business Federation (located in Niigata).|