High Pressure Processing (HPP) technology is a non thermal processing technique that uses extremely high pressure to inactivate pathogens and destroy microorganisms in food, while preserving the nutritional quality and flavor of the food. This technology is gradually emerging in the field of food processing, especially with broad application prospects in multiple areas such as juice and meat preservation. The advantages of HPP technology include effective sterilization while retaining nutrients and quality, wide applicability, and extended shelf life of food.
The research results of HPP technology in terms of sterilization mechanism and quality maintenance show that through systematic research, the team has elucidated the sterilization mechanism of ultra-high pressure technology, optimized key technical parameters, and further developed the "HPP Plus" technology, combined with membrane technology, inert gas, etc., significantly improving the sterilization effect and food quality. HPP technology can not only maintain the original flavor of food, but also effectively extend the shelf life and reduce the loss of nutrients. ”This technology has broad application prospects in various fields such as fruit and vegetable processing, meat preservation, etc., and is expected to promote the upgrading and innovation of the food industry.
The application scope of HPP technology is wide, and it can be applied to various types of food, including meat, fish, vegetables, fruit products, dairy products, etc. in addition to the mentioned fruit juice. It can adjust the pressure and processing time appropriately according to the characteristics of different foods to achieve the best sterilization effect and quality preservation effect. By effectively killing microorganisms, the shelf life of food can be significantly extended, reducing the risk of spoilage and deterioration during storage and transportation. This is of great significance for the commercial circulation and sales of food, as it can reduce food loss and improve economic efficiency.
The application of HPP technology in the pre packaged food market provides new ideas and methods for solving the problems of quality maintenance and safety control in pre packaged food. HPP technology uses pressure rather than temperature for sterilization, effectively maintaining the color, aroma, and nutritional content of food while extending its shelf life. Liao Xiaojun pointed out: "The application of non thermal processing technologies for food, such as ultra-high pressure non thermal processing technology (HPP), in the field of pre made vegetables is of great significance. ”The application of HPP technology can not only improve food safety levels, but also meet consumers' demand for green and healthy food. With the deepening of consumers' understanding of pre packaged meals and the continuous maturity of technology, the pre packaged food industry is expected to achieve healthy and sustainable development. The application of non thermal processing technology in the pre packaged food industry provides new ideas and methods for solving food safety and quality issues in the pre packaged food industry.
Shanghai Beyond Machinery provides customized services for HPP equipment, including design, manufacturing, installation, and commissioning according to customer needs. We welcome customers with requirements to contact us.
