High Pressure Processing is a non-thermal food preservation method that uses extremely high pressure to inactivate microorganisms & extend shelf life, to keep food safe, fresh & tasty without the need for chemicals or high heat.
How does HPP Works?
It is a technique the packaged food placed in a machine filled with cold water & then pressure up to 600 Mpa (Megapascals). The pressure is so intense that it kills harmful bacteria like Ecoli, Listeria, & Salmonella. Some common foods that go through HPP are fruit juices, ready to eat meats, seafood, salsa & yogurt.
Benefits Of HPP
No need for preservatives or additives
Extends shelf life
Eco- friendly
Maintains food quality & nutrition
Any Drawbacks?
Not suitable for dry or porous foods
Slightly expensive due to high equipment cost
Only works on packaged products