Hpp High Pressure Processing Cold Pressed Organic Juice/Fruit/Vegetable/Avocado/Guacamole/Coconut Water

What is High Pressure?
High Pressure Processing (HPP) is a cold pasteurization technique by which products, already sealed in its final package, are introduced into a vessel and subjected to a high level of isostatic pressure (300-600MPa/43,500-87,000psi) transmitted by water.
Pressures above 400 MPa / 58,000 psi at cold (+ 4ºC to 10ºC) or ambient temperature inactivate the vegetative flora (bacteria, virus, yeasts, moulds and parasites) present in food, extending the products shelf life importantly and guaranteeing food safety.
High Pressure Processing respects the sensorial and nutritional properties of food, because of the absence of heat treatment, and maintains its original freshness throughout the shelf-life.
Advantages
The high pressure food processing tecnology is a revolution for food processing industry,the high pressure treatment can prevent microbial pollution of food,extended the time for food preservation,and the time for food taste delicious.the high pressure treatment doesn't make the food color,aroma,taste,and other physical properties change,won't produce peculiar smell,food still keep original fresh flavor and nutrition after pressure processing.Don't need to add chemicals in food,also avoid the negative effect to human body by residual chemical reagents stayed in food,and ensure the safety of the food.
High Pressure Processing Technology (HPP) Main Advantages
Characteristics of the fresh product are retained, sensorial and nutritional properties remain almost intact: Greater food quality.
Destroys pathogens (Listeria, Salmonella, Vibrio, Norovirus, etc.): Food safety and exportation.
Extends product shelf life: Lower returns, improved customer satisfaction.
Reduces drastically the overall microbiological spoiling flora: Higher quality along shelf life.
Avoids or reduces the need for food preservatives: Clean label foods (Natural/Additive Free).
New innovative food propositions. Products that can not be thermally treated can now be High Pressure Processed: Innovation and competitive advantages
Able to shuck molluscs or extract crustacean meat without boiling: Higher yields, fresh flavour, minimum hand labour…
Only needs water (which is recycled) and electricity: Environmentally friendly.
 
Applications
High Pressure Processing (HPP) is an innovative although industrially mature technology that is consolidating its position as the most natural alternative for processing of a wide range of food products. Hiperbaric equipment provide a technological solution totally in line with the requirements of today´s food market: natural, fresh, safe and convenience foods.
 
1.Seafoods
2.Fruits and Vegetables
3.Juice and Beverage
4.Dairy
5.Wet Salads and Dips
6.Guacamole and Salsa
7.Meats
8.Ready-to-Eat Meals
9.Emerging HPP Applications
 
We can supply and provide HPP machine specification as follows:
1.Experimental spec and main parameters:
HPP600MPa/3-15L-ID∅120mm-160mm/Vertical or Horizontal Frame(No screw)
2.The polit production spec and main parameters:
HPP600MPa/30-100L-ID∅160mm-300mm/Vertical or Horizontal Frame(No screw)
3.The production spec:Horizontal Fram/ID∅200mm-400mm(No screw)
a.The single(Mono)vessel spec:HPP600MPa/100-150L
b.The parallel(Duo)vessel spec:HPP600MPa/2x50L-2x500L
The Scope of our HPP machine supply:
·High pressure processing vessel
·Yoke,made of high quality steel layers
·Resistance corrosion steel plugs
·Support beds
·Hydraulic power plant and opeing/closure mechanisms of the vessels
·Intensifier built in
·Pressure transducers with check pressure reading system
·High pressure pipes in stainless steel for intensifiers-vessel connection
·Water filter(Local drink water)
·Computer for operation in automatic and manual mode.
·SCADA system for controling and recording of data.
·Control canbinet
·Manual instruction
·Installation and Training
·Commission cooperation mode.