Hiperbaric industrial high pressure processing (HPP) units
High-pressure processing (HPP) is a food and beverage non-thermal preservation technology that applies high-hydrostatic pressure for some seconds or minutes to packaged products (In-Pack) or beverages before bottling (In-Bulk).
Synonymous with minimally processed products, the nutritional and organoleptic characteristics of food products are kept intact, maintaining the freshness of the original product.
Other benefits include: longer shelf life from a few days up to weeks or even months, under refrigeration conditions; reducing the use of preservatives such as salt; food safety ensured as the inactivation of spoilage pathogens and microorganisms (lactic acid bacteria, yeasts and moulds) ensures high sensorial quality.
The process can be applied to a wide variety of products, in traditional sectors such as juices and beverages, avocado products (guacamole), meat (sliced deli meats, dry-cured products) or seafood to more trendy categories like ready-to-eat meals, plant-based dips (hummus), baby food or wet pet food.
According to the company spokesperson, it is an instantaneous and uniform process that doesn’t affect food covalent bonds but modifies the three-dimensional structure of proteins and polysaccharides. This breaks microorganism’s membrane, inactivating pathogens (ie, Listeria, Salmonella, Vibrio or Norovirus), while preserving nutritional and organoleptic properties like a fresh product.
Hiperbaric industrial HPP units have a wide throughput range, designed to meet the requirements of start-ups, small-medium enterprises and large corporations. The unit has a horizontal layout and ergonomic design to simplify installation and operations.
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