What is the High Pressure Processing (HPP)?
High Pressure Processing (HPP) is a cutting-edge technology used in the food industry to extend shelf life and maintain food quality. By subjecting food products to high levels of pressure, harmful bacteria are eliminated while preserving the nutritional content and flavors of the food. HPP is a non-thermal preservation method that does not require the use of heat, making it ideal for preserving fresh and minimally processed foods. This innovative process ensures food safety and quality, meeting the demands of consumers for healthier and more natural food options.
PMT 6000bar/90KSI-PRO100 high pressure pump Advantage:
This 90KSI-Star 100 intensifier siphon remains as the greatest possible level of forefront and versatile high-pressure device available. This siphon of monstrous tension flaunts a couple of intensifiers, bringing about essentially swifter cutting velocities and uplifted proficiency. By integrating the 94k Strain innovation, you can anticipate sped up cutting and enhanced efficiency, all while checking costs.
Created with ease of use and upkeep in center, the siphon's controls, pressure arrangements, and power switch are strategically placed at the administrator station.
The water jet high pressure pump has the advantages of convenient pressure monitoring and regulation, convenient operation and maintenance, and humanized design. Its removable side panels and soundproofing materials further improve its accessibility and efficiency. Overall, this pump is a reliable and efficient solution for a variety of industrial applications.
How does the HPP system work?
High Pressure Processing (HPP) works by subjecting packaged food products to extremely high levels of hydrostatic pressure. The pressure disrupts the cellular structure of microorganisms, effectively inactivating pathogens and extending shelf life. This process is conducted in a cold environment, preventing heat-related damage to the food. As pressure is applied uniformly, HPP ensures consistent results across the entire product. By preserving the nutritional quality, taste, and texture of the food without the need for preservatives or high temperatures, HPP has become a popular method for ensuring food safety and extending product shelf life.
What is the High Pressure Processing (HPP)?
High Pressure Processing (HPP) is a cutting-edge technology used in the food industry to extend shelf life and maintain food quality. By subjecting food products to high levels of pressure, harmful bacteria are eliminated while preserving the nutritional content and flavors of the food. HPP is a non-thermal preservation method that does not require the use of heat, making it ideal for preserving fresh and minimally processed foods. This innovative process ensures food safety and quality, meeting the demands of consumers for healthier and more natural food options.
PMT 6000bar/90KSI-PRO100 high pressure pump Advantage:
This 90KSI-Star 100 intensifier siphon remains as the greatest possible level of forefront and versatile high-pressure device available. This siphon of monstrous tension flaunts a couple of intensifiers, bringing about essentially swifter cutting velocities and uplifted proficiency. By integrating the 94k Strain innovation, you can anticipate sped up cutting and enhanced efficiency, all while checking costs.
Created with ease of use and upkeep in center, the siphon's controls, pressure arrangements, and power switch are strategically placed at the administrator station.
The water jet high pressure pump has the advantages of convenient pressure monitoring and regulation, convenient operation and maintenance, and humanized design. Its removable side panels and soundproofing materials further improve its accessibility and efficiency. Overall, this pump is a reliable and efficient solution for a variety of industrial applications.
How does the HPP system work?
High Pressure Processing (HPP) works by subjecting packaged food products to extremely high levels of hydrostatic pressure. The pressure disrupts the cellular structure of microorganisms, effectively inactivating pathogens and extending shelf life. This process is conducted in a cold environment, preventing heat-related damage to the food. As pressure is applied uniformly, HPP ensures consistent results across the entire product. By preserving the nutritional quality, taste, and texture of the food without the need for preservatives or high temperatures, HPP has become a popular method for ensuring food safety and extending product shelf life.
