Ultra-high pressure food sterilization and preservation equipment

      High Pressure Processing Equipment

      As an emerging technology, HHP technology is used in food preservation, and its main mechanism is to damage microbial cell membranes and cell walls, change cell morphology, affect intracellular enzyme activity and intracellular nutrient and waste transport, thereby killing spoilage bacteria and pathogenic bacteria in food. At the same time, HHP can effectively or partially passivate endogenous enzymes in food. The main advantages of this technology are, first of all, as a physical method to kill pathogenic bacteria and spoilage bacteria without heating or adding chemical preservatives, so as to ensure the safety of food and extend the shelf life of food; Secondly, as a non-thermal processing method, HHP does not have a drastic change in temperature during the sterilization process, will not destroy the covalent bonds, has little impact on small molecule substances, and can better maintain the original color, aroma, taste, function and nutritional components of food.

      The ultra-high pressure food sterilizer produced by our company is a revolutionary production equipment that has changed food safety in the 21st century. It can be used for the preservation, refrigeration, food sterilization, medical room temperature sterilization, and parasite killing of beverages, juices, seafood, meat products, etc. Ultra-high pressure food sterilization is a non-thermal processing technology, and its most significant advantages compared with thermal processing are:

     1. Effectively kill harmful microorganisms; 2. It can achieve sterilization and enzyme killing at room temperature or lower temperature, which reduces the loss or deterioration of food nutrients and color, aroma and taste caused by high heat treatment compared with traditional heat treatment 3. Due to the fast and uniform pressure transmission speed, no pressure gradient, ultra-high pressure treatment is not affected by the size and shape of food, making the ultra-high pressure processing process relatively simple 4. Less energy consumption, only need to be pressurized with a hydraulic high pressure pump in the boost stage, while no energy needs to be input in the constant pressure and step-down stages. 5. The equipment is simple to operate, safe and reliable.

      Scope of application: food includes juice, milk, wine, fruits, vegetables, pickles, sea cucumbers, abalone, oysters, scallops, clams, squid, meat products, egg products, rice, starch, etc

      List of standard specifications and models technical parameters