• High-pressure processing technology can inactivate microorganisms, enzymes, and spoilage bacteria in the juice, thereby extending the shelf life of the product.
• Cold-pressed juice retains more nutrients, color, and flavor compared to traditional thermal pasteurization methods.
• The machine has a compact design, which makes it suitable for laboratory use and small-scale production.
• The HPP technology is a non-thermal sterilization method, which does not require the use of preservatives or chemicals, making it more environmentally friendly.
• The machine is easy to operate, with a user-friendly interface, and it can be programmed to meet different sterilization requirements for various types of juices.
• The HPP cold-pressed juice sterilization machine produces high-quality, safe, and healthy juice products, which meet the increasing demand for natural and minimally processed foods.

Principle

Food high pressure processing (HPP) is an ultra-high pressure container in which water is used as a medium to apply 100-600 MPa pressure on soft packaged food and other materials.

Under normal temperature or low temperature, HPP can make food enzymes, biological macromolecules such as proteins, RNA and starch pasting, change activity, modify or kill microbes for sterilization and preservation.

The natural taste, flavor and nutritional value of food is not affected. Low energy consumption, high efficiency, no toxin produced by the HPP because it is a purely physical process.

Company Information