HPP technology is a non-thermal processing physical sterilization method. The ultra-high pressure treated fruit and vegetable juice not only effectively prolongs the shelf life, but also preserves the fresh taste and nutrients of the juice of fruit and vegetable juice. The main value of HPP non-thermal processing is the development of natural, organic, non-preservative-added subversive functional products.
The main advantages of HPP juice:
- Low temperature technology, locks in nutrients and moisture, keeps the taste fresh and original.
- Extending the shelf life of the product to 90 days to 360 days without adding preservatives.
- Promote the development of functional new fruit and vegetable juice products.
- Widely used in a variety of fruit and vegetable products.
