Effect of Ultrahigh Pressure Sterilization on Nutritional Composition of Fresh Juice.

The ultra-high pressure cold sterilization method is to mix the water containing solid food raw materials, fill them into a soft vacuum bag for sealing, and then enter thousands of hydrostatic pressure ultra-high pressure sterilizers for pressure treatment; Fluid juice does not need to be directly packaged to autoclave for cold sterilization.

HPP technology expands agricultural deep processing industry

Agriculture is a strategic industry to stabilize the world and the people's minds. Agricultural economy is the foundation of China's national economic development. Through policy support, science and technology drive, deepening reform and other measures, the country has steadily improved its comprehensive agricultural production capacity.

Comparison of ultra-high pressure sterilization technology with traditional heat treatment food

Ultrahigh pressure sterilization technology will not change the physical characteristics of food, such as color, aroma and taste, and will not produce odor. After pressurization, food can still retain its original fresh flavor and nutrients.

Effect of ultra-high pressure treatment on biological macromolecules

Ultrahigh pressure treatment and continuous pressure will destroy the microbial cell membrane; At the same time, ultra-high pressure treatment will destroy the biological macromolecules inside microorganisms.

Processing technology and shelf life of instant vegetables with ultra-high pressure food preservation equipment

With the improvement of people's living standards, there is an urgent need for food with low energy consumption, low cost and high nutrition. Now, in the field of food processing, technology is still the traditional means of thermal processing.

New industrialization technology of HPP food non thermal processing

In the new consumption era, the new generation of consumers' consumption concept of food is not limited to safety and hygiene, but to the color, aroma and taste of food The nutritional composition and other aspects put forward high requirements.

Ultra high pressure food preservation equipment can effectively inhibit lipid oxidation of seafood and aquatic products

Compared with other meat products, aquatic products, freshwater fish, have lower peak tissue content It contains high nutrition. It has strong endogenous enzyme activity. So. After the product dies, the quality changes. It leads to a series of physiological and biochemical changes in fish, leading to the success or failure of aquatic products.

What is the impact of ultra-high pressure food preservation equipment used for dairy sterilization on its quality?

When ultra-high pressure food preservation equipment is used for food processing, the high pressure brought by high pressure treatment can release the pressure transmission. Too fast speed usually does not affect the oral products of food.

Practical technology of beverage with ultra-high pressure sterilization technology

Ultrahigh pressure static sterilization refers to putting food into the ultra-high pressure processing room with water or other liquids as the pressurized medium. After the pressure rise, it will remain static at the set high pressure point for a certain time to denature and inactivate the protein and other polymer substances that maintain the life activities of microorganisms, so as to achieve the purpose of food sterilization.

What are the advantages of ultra-high pressure sterilization equipment?

The application of some technologies in the ultra-high pressure food sterilization equipment: the traditional food eating methods and processing methods have great potential safety hazards, such as raw seafood, dairy products, beverages, fruit juice, traditional cooked meat products sold in bulk, pickles, sauerkraut

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