HPP Technology
HPP
WHAT IS HIGH PRESSURE PROCESSING OR
NON-THERMAL TREATEMENT
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:
- eliminate pathogenic microorganisms, ensuring food safety and compliance with legislation;
- reduce total bacteria count, increasing food shelf-life, from x3 to x 10;
- reduce food waste, thanks to increased products’ freshness;
- eliminate preservative and additive;
- reduce sodium content (cooking salt), as the HPP treatment makes food naturally tastier;
- keep the products fresh and unaltered -> nutritional value remains intact. There is no interaction with small molecules as vitamins, polyphenols, anthocyanins that are thermolabile;
- keep the same aspect, consistency and colour of the fresh product, unlike thermal treatments;
- allow export to markets with strict legal rules, as cured meat in the USA;
- allow the commercialization of fresh products to bigger markets that wouldn’t be accessible with shorter shelf-life.
Green power
HPP TECHNOLOGY
AND PLANTS
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.
ADVANTAGES OF hpp
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.
High Pressure Processing OR NON-THERMAL TREATMENT
ApplicaTIONS AND PRODUCTS
Usually Fresh products stored at refrigerated temperature of 4°C are the most suitable for HPP treatments
VEGETABLES
Fruit and vegetables juices are perfect for HPP,
as this technology keeps the content of microelements that are thermosensitive and keeps their colour and flavour intact.
MEAT
Cured meat treated with HPP can be exported;
cured meat in trays and also packaged in modified atmosphere.
FISH
HPP allows the fish products disinfection thanks to the inactivation of nematodes (Anisakis) and virus; Mollusk and crustacean shucking/meat extraction is particularly suitable for HPP.
READY TO EAT
RTE (Ready To Eat): meat, fish, vegetables,
in trays or plastic films; fresh sandwiches with different bio ingredients.
BABY FOOD
Vegetables, meat or fish Meals thanks to HPP can keep their microelements nutritional value.
DIARY PRODUCTS
Salsas, smoothies, fresh cheese, etc.
PHARMA AND COSMETICS
Pharmaceutical ingredients, medical devices, cosmetic products cannot accept sterilization through heat or toxic treatments as ethylene oxide.
PET FOOD
HPP is suitable for quality meat, fish, vegetable products that cannot be sterilized, keeping their vitamins content and nutritional value,
with an extended shelf life.
THE MACHINES
HPTECH PLANT
