NextBio - HPP (High Pressure Processing)

TECHNOLOGY

HPP (High Pressure Processing)

HPP High Pressure Processing

(High-Pressure Processing, HPP)

01.

A non-thermal pasteurization technology that applies high pressure to control microorganisms while preserving the freshness of food.

High-Pressure Generation and Retention

Product in package is placed in vessel, filled with water, and held at 400–600 MPa

Uniform Pressure Transmission / Microbial Inactivation

Uniform pressure deforms cell membranes and structure, inactivating microorganisms

Preservation of Food Quality

Low temperature and pressure control microbes and enzymes while preserving taste, aroma, color, and nutrients

100 MPa	200 MPa	300 MPa	400 MPa	500 MPa	600 MPa
Protein dissociation, membrane rupture, enzyme rate change	Reversible enzyme inactivation	Microorganism & virus inactivation	Starch gelatinization, protein denaturation	Irreversible enzyme inactivation	Inactivation of heat-resistant spores
Vibrio	Campylobacter	most E. coli	Salmonella	Listeria, Monocytogenes	E. coli

02.

03.

Inactivate microbes/enzymes
for extended shelf life

Preserve natural taste,
aroma & nutrients

Pressure control
inhibits microbial activity

Non-thermal process
maintains fresh quality

Short, simple process
for high throughput

Sterilize finished product
to prevent recontamination

04.

COFFEE

JUICE &
BEVERAGE

VEGETABLE
PRDUCTS

MEAT
PRODUCTS

SEE
FOOD

DAIRY

CHEESE
RTE MEALS

PET
FOOD

PROTEIN

WET SALADS

05.

PACKAGE TYPE	BASE METERIALS	CLOSURE TYPE	CLOSURE MATERIALS	BARRIER MATERIALS
Bottles	PET, HDPE	Cap (induction foil possible)	PP, HDPE (AI, LDPE)	EVOH
Pouches	LDPE, HDPE	Film Seal or Cap	PP, HDPE	EVOH, Nylon, SiOx, AI
Tubs	PET, PP, HDPE	Top Film Seal	PET, PE, PP	EVOH
Trays	PE, PP, APET, CPET, HDPE	Top Film Seal	PET, PE, PP	EVOH
Vacuum Packs	PE, PET	Film Seal	N/A	EVOH, Nylon