High pressure processing(HPP) is the process of placing waterproof, soft-packaged food in a stainless steel pressure vessel (transmitted by water).
Applying high pressure increased on water by intensifier of 100 to 600MPa and holding for a few seconds to a few minutes. The process can kill all the bacteria, mold and yeast, and play the role of sterilization and freshness preservation to extend the shelf life.
The main advantages of HPP technology:
1) HPP is a physical method to kill pathogenic bacteria and spoilage bacteria without heating or adding chemical preservatives, so as to ensure food safety and extend the shelf life of food.
2) As a non-thermal processing method, HPP has no drastic change in temperature in the sterilization process, does not destroy covalent bonds, has little impact on small molecules, and can better maintain the original color, aroma, taste, function and nutrition of food.