What is HPP? What does it do?

Introducing food safety through HPP technology Join the world of food enthusiasts, where discerning tastes prevail. A study conducted in 2014 revealed that 72 percent of consumers prioritize the healthiness of their food choices, a trend expected to grow alongside the increasing popularity of HPP.

HPP machines utilize ultra-high water pressure (up to 6,000 bar / 87,000 psi/90,000 psi/100,000 psi – exceeding the pressure at the deepest ocean points) to eliminate harmful bacteria like listeria, salmonella, and E. coli.

In contrast to conventional high-heat treatments involving thermal or chemical processes, HPP operates at low temperatures, preserving the original taste, texture, and quality of food without the need for excessive preservatives. Moreover, it can significantly prolong the shelf life of products, often doubling or tripling it compared to traditional preservation techniques.

HPP technology is employed worldwide, enhancing a diverse range of products such as guacamole, organic fruit juice, BBQ brisket, and tabouli, ensuring superior quality and safety standards.

What is HPP? How does it function?

HPP is an abbreviation for High Pressure Processing, also referred to as Pascalization or high hydrostatic pressure processing. It is a modern method of food preservation utilized to prolong the shelf life of food products while upholding their quality, freshness, and nutritional content.

This method entails exposing packaged food items to extremely high pressure, typically ranging from 87,000 to 130,000 pounds per square inch (psi), for a short duration, varying from a few seconds to a few minutes. During this procedure, the pressure disrupts the cellular composition of harmful bacteria, viruses, yeasts, molds, and other pathogens present in the food, either deactivating them or significantly diminishing their presence.

What distinguishes HPP is its capability to guarantee food safety without the need for elevated temperatures or chemical additives. In contrast to conventional techniques, HPP does not utilize heat, thereby preserving the natural flavors, colors, and nutritional content of the food. This method empowers food producers to create safer and superior quality food items while retaining their sensory characteristics.

Applied to a wide range of food products including juices, fruits, vegetables, meats, seafood, and prepared meals, HPP is preferred for its ability to improve food safety without sacrificing product integrity.

HPP stands out for its ability to ensure food safety without relying on high temperatures or chemical additives, preserving the natural qualities of the food. This empowers food producers to create safer, higher quality products while maintaining their original characteristics.

The video demonstrates a pressurizing machine, known as a waterjet pump, which performs this treatment process. This versatile device can also pressurize water for water cutting applications, achieving precise cutting results.

What are the expenses linked to HPP? Does it yield financial advantages? 

High Pressure Processing (HPP) requires upfront investments in specialized machinery and ongoing costs such as electricity and labor. Nevertheless, it delivers economic benefits by prolonging product shelf life, cutting down on food wastage, and potentially appealing to consumers who are willing to pay more for top-notch, minimally processed goods. The technology's processing efficiency and the removal of specific additives result in operational cost savings that offset the initial outlay. In essence, HPP strikes a balance between costs and benefits, offering enduring merits in terms of quality, market expansion, and sustainability.

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