Project Description

 High-Pressure Pasteurization System

HPP System General Description

High-Pressure Processing (HPP) is also called high-pressure pasteurization or cold pasteurization, it is a non-thermal (5ºC – 20ºC) method to achieve liquid food and beverage processing and preservation.

HPP uses only cold water and extreme pressure(100-1000Mpa) for a period of time to kill microorganisms in the food, so it can safely and naturally preserve food and beverage products. As a result, there are no added preservatives or harsh chemicals involved, and you are left with a fresh, safe, longer shelf life product.

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