What is HPP?
High Pressure Processing (HPP) is an innovative, non-thermal method for preserving food. Products are treated at up to 6,000 bar for a few minutes – entirely without heat or preservatives.
High-pressure pasteurization – how does it work in detail?
Even though the equipment required for the HPP process is pure high-tech, its basic operating principle is relatively easy to understand. Essentially, an HPP system consists of an extremely robust steel boiler.
1.
The machine is being loaded
During the preservation process, the products, which are filled into flexible, waterproof, and pressure-resistant packaging, are loaded into open plastic trays. The trays are then moved via a conveyor belt into the pressure vessel.
2.
The tank fills with water.
The system is filled with recycled water and sealed within seconds.
3.
High-pressure process begins
Several high-performance pumps increase the pressure in the HPP plant's boiler to an astonishing 6,000 bar in just a few minutes. This is equivalent to six times the pressure in the Mariana Trench or the pressure exerted by a tanker on a mobile phone screen.
4.
Pressure relief & discharge
After around five minutes, the system automatically releases the pressure and the carriages exit the unit independently. The treated products, now refrigerated, have a considerably extended shelf life compared to before the treatment.
HPP inactivates bacteria through high pressure
High-pressure pasteurization (HPP) at 6,000 bar destroys even highly dangerous germs such as Listeria, E. coli, and Salmonella. This significantly minimizes the risk of subsequent food contamination. Heating is not required in the HPP process.
