high pressure processing sterilizer hpp machine

Description of High Pressure processing:

Food high pressure processing (HPP) is an ultra-high pressure container in which water is used as a medium to apply 400-600 MPa pressure on soft packaged food and other materials or to apply 100-1000 MPa pressure on high-grade hydraulic oil.

Under normal temperature or low temperature, HPP can make food enzymes, biological macromolecules such as proteins, RNA and starch pasting, change activity, modify or kill microbes for sterilization and preservation.

The natural taste, flavor and nutritional value of food is not affected. Low energy consumption, high efficiency, no toxin produced by the HPP because it is a purely physical process.

UHP (ultra-high pressure processing) is also called ultra-high pressure (UHP), high hydrostatic pressure (HHP), high pressure food processing, or ultra-high pressure (UPP).

Parameters of High Pressure processing:

Advantages of High Pressure processing:

1. keep the original flavor, nutrition, quality and structure, color, freshness, etc

2. Increase the sensitivity of protein food to protease, improve digestibility and reduce allergy.

3. The pressure can be instantly and evenly transmitted to the center of the food, not limited by the size and shape of the raw materials.

4. Prolong food storage time, avoiding the effect of heating treatment on food additives, low energy consumption, no pollution to the environment.

5. Improve the organizational structure of food or generate new foods.

6. Expand the market of semi-finished food, because the food after cold sterilization can be simply heated to eat.