Ultra High Pressure Hydrostatic Sterilizer for Jam Vegetable Food

Food high pressure processing ( HPP) is an ultra-high pressure container in which water is used as a medium to apply 400-600 MPa pressure on soft packaged food and other materials or to apply 100-1000 MPa pressure on high-grade hydraulic oil. It kills almost all of these bacteria, molds and yeasts, and does not cause nutrient damage and flavor changes like high-temperature sterilization.

UHP (ultra-high pressure processing) is also called ultra-high pressure (UHP), high hydrostatic pressure (HHP), high pressure food processing, or ultra-high pressure (UPP).

Principle:

Food ultra-high pressure sterilization technology is to use water or other liquid media as the medium of pressure transmission, added to the liquid pressure (100-1000MPa), through the medium, pressure as an energy factor, will be placed in a special sealed ultra-high pressure container of food, at room temperature or low temperature (below 100 C), pressure on food, pressure up to To hundreds of MPA, so as to achieve the purpose of sterilization. High pressures affect cell morphology, such as the rupture of vacuoles, resulting in morphological changes that are irreversible. In addition, high pressure also causes inactivation of main enzymes in food materials and microorganisms. In general, when the pressure exceeds 300MPa, the protein will undergo irreversible denaturation. Ultra-high pressure can also destroy the cell membrane, through high pressure changes in cell membrane permeability, thereby inhibiting enzyme activity and DNA and other genetic material replication to achieve sterilization.

Advantage:

1. The non-covalent bond is mainly destroyed when the ultra-high pressure acts on food, but the covalent bond is almost ineffective. Therefore, some substances in food, such as amino acids, vitamins, flavor or flavor substances will not be destroyed, so that food flavor and nutrients can be maintained. (UHP treatment does not change the color, aroma, taste and other physical characteristics of food, does not produce odor, pressurized food still maintains the original fresh flavor and nutritional ingredients, for example, after ultra-high pressure treatment of strawberry jam can retain 95% of the amino acids, in taste and flavor significantly more than the jam heated.)

2. Ultra-high pressure treatment can increase the sensitivity of protein food to protease, improve digestibility and reduce allergy.

3. The pressure of high pressure treatment can be instantly and evenly transmitted to the center of the food, not limited by the size and shape of the raw materials.

4. Prolonging food storage time, avoiding or reducing the effect of heating treatment on food additives, low energy consumption, no pollution to the environment. (Ultra-high pressure treatment is the same compression process of liquid medium in a short time, so that food sterilization can be uniform, instantaneous and efficient, and the energy consumption is lower than heating method.)

5. Can also be used to improve the organizational structure of food or generate new foods. (The denaturation of protein and the gelatinization of starch after ultra-high pressure treatment are different from those after heating treatment, so that the food with new physical properties can be obtained.)

6. It has room temperature sterilization function and is an ideal equipment for producing high-end fresh fruit juice. Normal temperature sterilization hardly changes the taste of fresh fruit and vegetable juice. It is not necessary to add artificial anticorrosive additives.

7. Ultra-high pressure treatment can maintain the original flavor of food, for cold sterilization, this food can be simply heated to eat, thus expanding the market of semi-finished food.

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Carol Hu
Genyond ultra high pressure hydrostatic sterilizer for jam vegetable food