Sonia 19 june 2014.
High pressure processing juice uk.
High pressure processing is a nonthermal cold processing technique in which the food in its final flexible packaging is subjected to high levels of hydrostatic pressure inactivating its microorganisms extending the shelf life and guaranteeing the food safety of the product.
Frances marcellin finds out more.
Effect of high hydrostatic pressure on overall quality parameters of watermelon juice.
Food science and technology international 19 3 2013 197 207.
While pasteurization is also an effective way to kills bacteria viruses and other germs while extending the shelf life of juices pasteurization does this by exposing the juice product to high temperatures sometimes.
High pressure processing hpp can extend shelf life substantially while also preserving flavor and nutritional profiles.
Evaluation of quality changes of blueberry juice during refrigerated storage after high pressure and pulsed electric fields processing.
It is the same effect as subjecting the food to an.
Deli 24 for fresher safer more natural food and drink deli 24 is the uk s premier high pressure processing facility with multiple hpp machines.
High pressure processing main advantages are.
A process called high pressure processing hpp which treats foods with high pressure to remove spoilage organisms while retaining the vitamins and nutrients is behind a growing demand for raw juice products in the uk.
Hpp is a great option for keeping fresh flavor of juices and smoothies.
The bottles of juice are popped into a high pressure chamber which is flooded with cold water and subjected to 3 minutes of high pressure 6000 bars of pressure to be precise which in laymen terms is equal to five times the pressure you d find at the bottom of the deepest ocean we don t recommend climbing inside.
A brc and soil association accredited 58000 square feet purpose built premises with versatile processing facilities and chilled frozen and ambient storage areas.
Hpp enables production of raw quality extended shelf life juices smoothies and drinks with minimal effect on nutrition.
High pressure processing is a cold pasteurization technique which consists of subjecting food previously sealed in flexible and water resistant packaging to a high level of hydrostatic pressure pressure transmitted by water up to 600 mpa 87 000 psi for a few seconds to a few minutes.
