What is HPP?
HPP stands for High Pressure Processing. This process uses pure water pressure to preserve food – entirely without heat or additives. This helps retain flavor, vitamins, and color – and keeps the product fresh and safe for longer.
How does the process work?
Even though the equipment required for the HPP process is pure high-tech, its basic operating principle is relatively easy to understand. Essentially, an HPP system consists of an extremely robust steel boiler.
In short:
HPP uses pressure instead of heat – for natural shelf life and full freshness.
1.
The machine is being loaded
During the preservation process, the products, which are filled into flexible, waterproof, and pressure-resistant packaging, are loaded into open plastic trays. The trays are then moved via a conveyor belt into the pressure vessel.
2.
The tank fills with water.
The system is filled with recycled water and sealed in a few seconds.
3.
High-pressure process begins
Several high-performance pumps increase the pressure in the HPP plant's boiler to an astonishing 6,000 bar in just a few minutes. This is equivalent to six times the pressure in the Mariana Trench or the pressure exerted by a tanker on a mobile phone screen.
4.
Pressure relief & discharge
After approximately 5 minutes, the system automatically releases the pressure and the carriages move out of the system independently. The treated products, when refrigerated, now have a significantly longer shelf life than before the treatment.
HPP inactivates bacteria through high pressure
High-pressure pasteurization (HPP) at 6,000 bar destroys even highly dangerous germs such as Listeria, E. coli, and Salmonella. This significantly minimizes the risk of subsequent food contamination. Heating is not required in the HPP process.
