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Food preservation 2.0

HPP - High pressure processing: food preservation 2.0

High Pressure Processing (HPP) is a method applying high pressure to food efficiently and gently. The method also known as high pressure pasteurization or pascalization exploits fast cycles and is very secure because all products are treated during the cycle completely without exception. In addition, it is ecologically pure because no further preserving agents or chemicals are used. The flavouring substances, vitamins and visual nature of the products treated remain almost unaltered.

The thyssenkrupp subsidiary Uhde High Pressure Technologies being a worldwide leader in high pressure technologies specialized in that method years ago and presently develops plants used for many applications all over the world.

An experienced team consisting of engineers, chemists and technicians develops and constructs plants – made in germany – precisely matching with the customers‘ existing processes.

The product-preserving Uhde HPP method extends the shelf lives of products and keep texture and taste therefore offers potential capacity for new markets and efficient delivery and storage conditions. Food manufacturers all over the world already treat fruit, vegetables and meat products that way.

Visit our HPP product page for more details!

„Based on the experience of many decades Uhde HPT develops and manufactures special system solutions for HPP plants. The incorporation of numerous technical innovations and the fulfillment of the highest quality standards ensure that the plants supplied to our customers are characterised by low wear, utmost reliability and low maintenance.“

Boris Brockhaus, Sales

The method

The method

Though foodstuffs being highly sensitive in their final packages are exposed to water pressure of 6,000 bar they appear unaltered after the treatment. But at the cellular level the method does a good job. As water pressure is exerted uniformly from all sides, it also reaches the inside of foodstuffs directly. There, the high pressure influences large molecules and molecular compounds. Many food spoiling organisms and processes are inactivated. Some vegetables and fruit do no longer get brown. Flavouring substances and vitamins endure that pressure level without damage, because they are composed of very small molecules. The method is well-proven especially for vegetable / fruit and meat products.

Overview of advantages

Overview of advantages
  • Pasteurization in the final packing
  • Minimum shelf life: shelf life extended by min. 4 times
  • Non thermal process
  • Without preserving agent
  • Gentle treatment of food
  • Increased safety
  • Optimum consistency and visual appearance
  • Means for product development
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