DIL HPP

Vegetative microorganisms are inactivated, shelf life of the products is prolonged. The impact on low-molecular-weight compounds, such as flavor compounds, vitamins, and pigments is marginal. Foods with high-moisture content are suitable. HPP is a batch process. Foods are packed before treatment, and placed into special containers and transported into the high-pressure vessel. The vessel is filled with water, and the pressure is increased up to 6000 bar using high-pressure pumps. Major factors that influence the extent of microbial reduction of vegetative microorganisms are the water activity (aw) and pH of the food. The main extrinsic factors are the target pressure, temperature and the holding time. Typically spores are not inactivated. Additonally, high pressure leads to the gelatinization of carbohydrates and the denaturation of proteins, which can be used for the development of new products. one pilot plant available. Treatment chamber 55 l. Max. Pressure 600 MPa. Pressure build up 150 MPa/min. Holding time variable Key Techniques: Other