Meat&Poultry -- April 2014 - IPPE-14

Avure's QFP 525L-600

booth profile

EXCELLING
UNDER PRESSURE

Avure raised the bar on food safety and shelf-life in Atlanta

C

apitalizing on increased demand for
high-pressure processing throughout
the food industry and addressing the need
for even higher throughput among companies treating products, Avure Technologies
used the 2014 IPPE to feature its largest diameter, highest throughput HPP system to
date: the QFP 525L-600. Two-and-a-half
years in development, the 525L is the next
generation of Avure's QFP 350 liter system,
according to Matt Rutherford, senior vice
president of sales and marketing. The new
system is the result of interviewing major
HPP food processors and using survey results from these interviews to improve on
this proven technology.
The emphasis at the Avure booth
during IPPE was less about showing and
telling processors about HPP technology
and how it beneﬁts them and more about
demonstrating the breadth of applications
across a variety of foods. Thanks to a concerted effort to educate the industry about
Easy to navigate visual graphics at the Avure booth
demonstrated how the latest design improvements
applied to the new 525L

HPP technology over many years, Rutherford said most processors no longer are
asking for explanations of how HPP enhances food safety and shelf-life and the
conversation has turned to how its applications include sliced meats, RTE meals, wet
salads, guacamole and even raw pet food.
"Consumer demands for healthier and
fresher foods have convinced food manufacturers to adopt HPP technology across
a growing number of product categories,"
Errol Raghubeer, Ph.D., Avure's vice president of microbiology and food technology
said during a presentation at the IPPE's
Technology XChange program.
Easy to navigate visual graphics at the
Avure booth demonstrated how the latest
design improvements applied to the 525L
make maintenance tasks easier and provide
safer and easier access to the key internal
components. Six intensiﬁers are now situated at each end of the vessel, with pumps
that can be positioned remotely to elimi-

nate excessive noise and heat in the processing area. Capacity of the system has
been increased by more than 91 percent
over its predecessor, handling up to 8,135
lbs. per hour using a vessel spanning 18.5
inches in diameter. The design accommodates various shapes and sizes of packages,
higher volumes of product, and can process
up to 10 cycles per hour with a hold time
of three minutes. The additional capacity added virtually no additional recovery
time in a footprint that is smaller than that
of the 350L. The project sponsor on the
525L, Rutherford said increasing throughput wasn't the only goal.
"We attacked maintenance issues as
if there were no rules. This is designed
decidedly different from the rest of our
equipment."
The redesign also resulted in extending the life of the system. For example, as
the vessel opens, the once static intensiﬁers
now move, replacing the need for straightline connections and the ﬂexing lines that
were previously used. This change alone
extended the life of the high-pressure tubing by up to six times.
In terms of maximizing uptime and
safety issues, operator doors provide easy
access to the intensiﬁers with an alarm
that will activate to ensure safety of maintenance workers. Typical maintenance on
the intensiﬁer of the 525L system requires
an average of just 18 minutes.
For more information about Avure Technologies,
go to www.avure.com or call: (800) 959-1135.

14

IPPE Recap * April 2014 * www.MeatPoultry.com
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Meat&Poultry -- April 2014

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