What is HPP (High Pressure Processing)?

HPP Technology also referred to as high-pressure processing, high hydrostatic pressure, or pascalization, is the process by which food and beverages are placed into a vessel which is then subjected to a high level of isostatic pressure which is transmitted by liquid.

New technologies are being developed in terms of food processing and preservation in line with the interest of consumers in processed foods in such a way that there is no loss in nutritional value of the food they consume. One of these is the application of high pressure to foods. High pressure processing is a technique aimed at exposing food to a high-pressure level between 100 and 600 MPa at a given temperature for a few minutes. In addition to providing microbiological inactivation, High Pressure (HP) applications do not cause a significant change in the vitamin, mineral, taste, colour, and appearance of foods. Therefore, it constitutes an important alternative for heat treatment applications. HP applications can be successfully applied to liquid foods as well as foods, such as meat and meat products. High pressure is a convenient way of neutralizing microorganisms in ready meals, where its shelf life is largely dependent on good hygiene / production practices, especially during slicing and packaging processes. In this review, the role of high pressure in increasing the safety and extending shelf life of meat and meat products is discussed.

MSE Technology manufactures HPP machines (CIP) up to 7500 Bar.