Industrial viability of the hyperbaric method to store perishable foods at room temperature

Preliminary studies at lab-scale have shown that hyperbaric storage at room temperature (HS-RT) allows preserving safety and quality of perishable foods for at least 15 days at moderate pressures (below 250 MPa). However, it is unclear whether this novel storage method would be feasible at larger scale. Thus, the purpose of this research was to assess the industrial viability of HS-RT. The viability factors addressed were (1) consumer perception of the stored products, (2) feasibility of the equipment design, (3) storage cost, and (4) environmental impact. The study is conducted in comparison to refrigeration for the storage of a pasteurized juice during 15 days. Results provide clear evidences of HS-RT viability for factors (1), (2) and (4) while reservations have to be expressed regarding factor (3).This work has been funded by the Spanish Ministry of Science and Innovation under projects: AGL2007-63314/ALI and MALTA-Consolider Ingenio 2010 (CSD2007-00045), by the Spanish Ministry of Economy and Competitiveness under projects CTQ2015-67755-C2-1-R and MAT2015-71070-REDC, and by grupos UCM 910481. A. Bermejo was supported by a predoctoral grant from CSIC (JAE-PreDoc program) (JAEPre102) jointly financed by the European Social Fund (FSE 2007–2009).Peer Reviewe