Introduction of HPP food “sterilizator”

High Pressure Processing (HPP) is not typically referred to as a "sterilizator" but rather as a food processing technique that uses high pressure to extend the shelf life of food products while maintaining their freshness and nutritional quality.

High Pressure Processing (HPP) is not typically referred to as a "sterilizator" but rather as a food processing technique that uses high pressure to extend the shelf life of food products while maintaining their freshness and nutritional quality. Here is some information about HPP and how it is used in food processing:

High Pressure Processing (HPP):
HPP is a non-thermal pasteurization technique that uses high pressure to inactivate bacteria, viruses, yeasts, molds, and enzymes in food products.

Food placed in a high-pressure chamber is subjected to pressures typically between 100 and 600 MPa (megapascals) for a few seconds to a few minutes. The pressure disrupts the cell structure of microorganisms, preventing their growth and extending the shelf life of the food product.Unlike traditional heat pasteurization methods, HPP does not involve high temperatures that can affect the taste, texture, and nutritional content of the food.

HPP Equipment:
HPP equipment typically consists of a high-pressure vessel, a pressure intensifier, and a control system. The food to be processed is sealed in packaging (such as flexible pouches or plastic containers) before being placed in the high-pressure vessel. The vessel is filled with water, and pressure is applied uniformly from all sides to the packaged food. After the desired pressure is reached and maintained for the specified time, the pressure is released, and the processed food is removed from the vessel.

Benefits of HPP:
Extends shelf life: HPP helps extend the shelf life of food products by inactivating spoilage organisms and pathogens.
Maintains quality: HPP preserves the sensory attributes, nutritional value, color, and flavor of food products better than traditional thermal processing methods.

Improves food safety: By reducing microbial contamination, HPP enhances food safety and reduces the risk of foodborne illnesses.
Eliminates the need for preservatives: HPP can reduce or eliminate the need for chemical preservatives in food products.

Overall, HPP is a modern food processing technique that has gained popularity in the food industry for its ability to produce safe, high-quality products with extended shelf life while retaining the freshness and nutritional value of the food.