Application of HPP process in beverages and fresh-cut fruits
Fresh-squeezed taste, higher nutritional value, no heat damage, longer shelf life and inactivated pathogens are the advantages that HPP technology brings to high-quality beverages and high-value fresh-cut fruits.
In addition to the wide range of food safety benefits achieved by killing pathogens, HPP can also extend shelf life by killing spoilage microorganisms. Since HPP does not affect bioactive components and covalent bonds, it can well preserve the nutritional and sensory characteristics of foods for a longer period of time (usually more than 10 times longer).
Considering the acidity and Brix of most beverages and fresh-cut fruits, they can generally be processed at lower pressures and shorter holding times, thereby reducing unit costs.
HPP is used in the processing of various beverages and fresh-cut fruits, many of which contain functional ingredients to provide additional health benefits.
Flexible plastic materials used to pre-package HPP foods must be waterproof and airtight and able to be compressed by at least 15%. Certain material specifications, such as oxygen and moisture barriers, are critical to extend shelf life.
Because the HPP process is performed after the product is packaged, costly food safety recalls that can damage your brand reputation are avoided.
Advantages
• All natural product - no heating, no additives required
• Freshly squeezed flavor – nutrients and texture retained to the maximum extent possible
• Significantly extends shelf life - facilitates cross-regional sales and factory production scheduling
• Improve and maintain product quality over longer shelf life
• Post-packaging processing to ensure food safety - reduce cross-contamination
• Scientifically proven - meets food safety regulatory requirements
• Accelerate new product research and development
Product concept evaluation and application services
Process Validation
Start with access to our experts at the HPP Application Center, where we will provide comprehensive support from initial concept evaluation to in-house inoculation challenge experiments, from product formulation, packaging guidance to HACCP establishment, designed to accelerate your HPP product to market.
Effect of HPP on Microbiology
Effect of HPP on Salmonella inoculated in green juice blends
Salmonella inactivation effect
HPP parameter: 551.6MPa/120 seconds
Advantages of HPP ultra-high pressure sterilization
pure physical sterilization
HPP ultra-high pressure sterilization process without adding any chemical preservatives to maintain the original nutritional content and sensory properties of food
Extended shelf life
Because HPP technology can kill microorganisms and inhibit their reproduction, it can significantly extend the shelf life of food.
Efficient sterilization
Can kill all kinds of pathogenic bacteria in food, mold and yeast and other microorganisms to ensure the safety of food
Broad application industry
Suitable for fruit and vegetable juice, meat products, dairy products, fruit and vegetable puree, prefabricated vegetables and other food processing and preservation
Energy saving and environmental protection
Compared to traditional heat treatment processing technology, HPP ultra-high pressure processing process consumes less energy and does not produce industrial "three wastes".
New Market Opportunities
For some products, HPP is the only technology allowed. HPP non-thermal processing technology has been particularly popular in recent years and is sought after by consumers.
You may be concerned about these
You may be concerned about these