In the food industry, High Pressure Processing (HPP) and ultra-high pressure microfluidization have become leading food processing and preservation methods. They break through the limitations of traditional thermal treatment technology and provide an optimal solution for preserving food nutrition and taste.
High Pressure Processing (HPP)
HPP is a food processing technology that does not use heat, chemicals or radiation. It kills or inactivates pathogens and bacteria in food by applying high pressure to the food. HPP can not only enhance the food safety of food, but also maintain the nutritional content and fresh taste of food, which other thermal treatment technologies cannot do.
Ultra-high pressure sterilization
Ultra-high pressure sterilization technology uses special equipment to generate ultra-high pressure, and uses the principle of micro-jet to allow liquid to obtain high energy in the micro-jet, thereby achieving the purpose of sterilization. This method can not only effectively kill microorganisms in food, but also maintain the original color, taste and nutrients of food, greatly improving the market value of food.
Application of HPP and ultra-high pressure sterilization
HPP and ultra-high pressure sterilization technology are widely used in the preservation and processing of meat products, aquatic products, fruit and vegetable juice, yogurt and other foods. Especially when preparing aseptic packaged foods, these two technologies are undoubtedly the perfect choice. Due to their unique advantages, many food manufacturers are turning to these technologies to meet consumers' growing demand for health, taste and safety.
With the continuous advancement of science and technology and the continuous improvement of consumer demand, the application of HPP and ultra-high pressure sterilization technology in the food industry will become more and more extensive. It is expected that in the future, these two technologies will further improve the quality and shelf life of food. At the same time, more environmentally friendly and efficient equipment and methods will be born to meet new challenges in the field of food preservation.
High pressure processing and ultra-high pressure sterilization are two innovative technologies in the field of food preservation. With their unique advantages, they are changing the traditional model of the food industry and providing us with healthier and more delicious food.
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