With the improvement of the quality of life, people have higher standards for food in terms of color, aroma, taste and nutritional composition in addition to safety and hygiene.

Ultra-high pressure technology has performed well in the field of food processing. It can not only sterilize efficiently, but also preserve the original functional ingredients and nutrients to the greatest extent, and successfully make up for the defects of processing technologies such as irradiation, microwaves and electromagnetic fields, saving resources while reducing pollution.

Fruit and vegetable processing field

Sterilization of fruit and vegetable products is a successful application of ultra-high pressure technology. Compared with traditional thermal sterilization, it can achieve the effects of sterilization, enzyme inhibition and improvement of food properties at room temperature or low temperature, and will not damage the freshness and nutritional components of fruit and vegetable products, which meets consumers' demand for nutrition and flavor of fruit and vegetable products.

For fresh juice, traditional thermal sterilization will cause a large loss of nutrients such as protein and vitamins, while ultra-high pressure sterilization technology can effectively avoid this problem, while also reducing the activity of enzymes and better maintaining the original taste, flavor and color of the juice.

Meat product processing

Ultra-high pressure technology can be used to process meat products, which can significantly improve their tenderness, flavor, color, maturity and other characteristics, and extend the shelf life. As a key indicator of meat quality, the tenderness of meat can be effectively improved by ultra-high pressure technology.

Aquatic product processing

Aquatic product processing needs to maintain the original flavor, color, taste and texture. Traditional drying and heat treatment are difficult to meet the requirements, while aquatic products treated with ultra-high pressure can better retain their fresh flavor.

Wine processing

In wine production, ultra-high pressure technology plays an important role in the aging of wine, and it also has a good sterilization effect in beer.

Egg product processing

When eggs are subjected to a pressure of 600MPa, they will solidify even in a cold state. Eggs treated with ultra-high pressure are delicious, the yolk is bright yellow and elastic, and the digestibility is high. At the same time, the natural flavor and nutrients of eggs are retained, and no other substances are generated.

Dairy processing

Compared with traditional heat treatment, ultra-high pressure technology can not only ensure the microbial safety of dairy products, but also preserve their nutritional quality, flavor and color. For example, it can reduce the diameter of casein particles, increase the hydrophobic groups on the surface of milk protein, and cause whey protein to denature and coagulate.

Active ingredient extraction

Compared with traditional extraction methods, ultra-high pressure technology has the advantages of short extraction time, high yield, and low energy consumption. It can be carried out at room temperature, avoiding the change of active ingredient structure, loss and reduction of physiological activity caused by thermal effects. It has been applied in the extraction of various ingredients.

Why use HPP?

Since bacteria and other harmful bacteria such as yeast and mold cannot survive in a high-pressure environment, high-pressure sterilization (HPP) technology came into being, which effectively kills harmful bacteria through low temperature and high pressure. It can even inactivate common bacteria such as Salmonella. At the same time, the biggest advantage of HPP is that it can preserve the specific taste, complete taste, appearance, etc. of food, so that the food can be presented in the most natural and original posture.