HPP ultra-high pressure cold sterilization technology principle
HPP (high-pressure processing) is a kind of non-thermal sterilization technology. Its basic principle is to use the lethal effect of extremely High pressure on microorganisms, mainly by destroying cell membranes, inhibiting enzyme activity and affecting the replication of genetic material such as DNA.
Advantages of HPP ultra-high pressure cold sterilization technology
HPP ultra-high pressure cold sterilization technology has been widely used in the field of food processing in recent years because it is carried out at low temperature. Compared with hot sterilization, the temperature of HPP ultra-high pressure cold sterilization technology is much lower than that of high temperature sterilization, and the sterilization time is much smaller than that of pasteurization, which can better maintain the quality of food under the same sterilization effect.
Application of HPP ultra-high pressure cold sterilization technology
HPP ultra-high pressure cold sterilization technology has been widely used in the field of food processing. It can be used in fruit and vegetable juice, meat products, dairy products, egg foods, aquatic products processing and extraction of active ingredients and other fields. In these areas, HPP technology can not only kill microorganisms, but also improve the texture and nutritional composition of food.
