Used since late ‘90s in USA and Japan, HPP is one of the most innovative technologies for food treatment. In the last few decades, HPP became the leading treatment for food products thanks to some important advantages that meet the customers demand.
Non-thermal treatment, through water pressure, allows to:
It is a technology that applies high isostatic pressure inside a sealed chamber. HPP processes the products in their final flexible packing material, to be put in a vessel which is filled with water.
The vessel pressurization starts when more water is filled, up to about 15% more water than possible. It leads to very high pressure equal to thousands of atmospheres.
Inside the vessel, the pressure is transferred to the product through water, according to the Pascal principle, in a uniform way regardless its dimensions.
At the end of the treatment, that lasts a few minutes, the vessel is emptied and the product is ready to be put on the market.
This technology has some important advantages.
Pressure is applied instantly and equally to every point of the product.
Nutritional quality of the food product remain intact
HPP inactivates pathogenic microrganisms as Salmonella, Lysteria monocytogenes, stafilococco aureus.
As the product is treated in its final packaging, a preventive disinfection of the container is not necessary
The pressurization water is recycled and the energy consumption is lower than in thermal pasteurization, both during and after the treatment.
Usually Fresh products stored at refrigerated temperature of 4°C are the most suitable for HPP treatments