Application of ultra high pressure processing technology

Traditional food consumption methods and processing methods have great safety hazards,such as raw seafood,dairy products,beverages,juices,traditional cooked meat products sold in bulk,kimchi,sauerkraut,Korean kimchi and other fermented pickles,on-site juice Freshly squeezed juices have caused foodborne illness.The ultra-high pressure normal temperature sterilization technology scientifically,reasonably and effectively solves the safety hazards of these foods.At present,the technology has matured and reached a stage of widespread promotion.Ultra-high pressure technology not only effectively solves the problems of food preservation and distribution,ensures food safety,but also develops new flavors of food and dishes,extends shelf life,expands sales radius,reduces the loss of goods,and increases the profit of goods.

Ultra-high pressure is to put the food into a flexible package,put it into a closed ultra-high pressure container,and use a pressure of several thousand atmospheres to deactivate the microorganisms at normal temperature,thereby achieving food safety.Ultra-high pressure is a non-thermal processing technology,because it consumes only a small amount of energy to inactivate microorganisms,ensuring food safety without destroying the nutrients,functional ingredients,taste and flavor of food,so it is also called"moderate processing".technology.Compared with thermal processing,it is energy-saving by 90%,which is in line with the current development trend of energy saving,environmental protection and carbon reduction,and has great commercial development prospects.Traditional food culture and habits often contradict food safety,and existing processing techniques cannot solve the safety problems of these foods.Ultra-high pressure food processing technology,as a new method,provides a new means for food safety,which can help solve the food safety problems that have plagued us for many years and fill the gap in food safety.

 

HPP principle

The most original goal of treating food with ultra-high pressure is to reduce or kill food-borne microorganisms,extend the shelf life of food,and improve food safety.

With ultra-high pressure treatment,food manufacturers can produce more safe,nutritious,non-additive,pure taste,long shelf life foods to meet the growing consumer demand and bring more convenience to customers..Fresh meat and processed meat or cooked meat can be stored for a longer period of time if they are packaged at a high standard.

Each ultra high pressure processing system includes one or more pressure processing vessels and a pressurization system.For ultra-high pressure treatment,the general pressure will reach 6000 bar,even at room temperature,it is enough to kill harmful microorganisms in food.Applying this technology can minimize the damage to food taste and vitamin content.

Unlike high temperature processing,temperature difference is unavoidable for high temperature processing.The most basic advantage of ultra high pressure processing is that the pressure inside and outside the product is equal.

 

HPP technology advantages

●Extend the shelf life of the product,also suitable for foods sensitive to high temperatures

●Cryogenic preservation method:Compared with the heat sterilization method,the low temperature preservation will reduce the possibility of damage to the product quality to zero.

●Improve food safety,the technology can kill harmful microorganisms and related foodborne pathogens

●Eliminate pollution sources in final consumer packaging processing

●No additives,only high pressure food

●The product is pure natural,safe and high quality

●High pressure treatment,the effect achieved is consistent(the effect is independent of the size and size of the product)

●If mass production is carried out,high pressure treatment has advantages over traditional treatment methods.

●Eliminate waste and environmental protection,technology sustainable high pressure processing,only water and electricity

 

The main application areas of HPP processed products are:

●All meat products

●fast food products

●Vegetables

●Condiment,marinade

●Fruits,juices and desserts

●dairy products

●Processed fish and seafood(mainly used for shelling and mass production)

●R&D application

 

Production process description

HPP can be easily integrated into the packaging process and the product is processed at high pressure during final packaging.

1.Load your packaged product in the loading bin.

2.Transfer the loading bin loaded into the product to the pressure vessel.

3.Close the pressure treatment container and fill it with boiling water.

4,including the pressure vessel,all compressed to the required final pressure(6000bar/8700psi)

5,the pressure will remain unchanged for a certain period of time(usually 3-5 minutes)

6.Pressure vessel is depressurized to atmospheric pressure(1bar/14.7psi)

7.Finally,the loading bin is taken out of the pressure vessel and the next round begins.

 

HPP integrated process system

HPP's integrated units are available in single and double bodies.The two-body type is a two-stage pressure vessel that works intermittently(one pressure vessel is pressurized and the other is emptied and begins to be placed in the packaged product).The entire system is semi-continuous.Sexual,to ensure maximum capacity.