TECHNOLOGY
HPP Ultra High Pressure Sterilization
TECHNOLOGY
HPP Ultra High Pressure Sterilization

High-Pressure Low-temperature Sterilization

(High-Pressure Processing, HPP)
01.

HPP Technology Principle

  • Non-thermal sterilization that applies physical pressure to remove microorganisms while maintaining food freshness.
High-pressure generation
Product in package is placed in vessel, filled with water, and held at 400–600 MPa
Pressure transfer / microbial inactivation
Uniform pressure deforms cell membranes and structure, inactivating microorganisms
Food quality retention
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		 Heat-resistant spore inactivation
Vibrio Campylobacter most E. coli Salmonella Listeria,
Monocytogenes		 E. coli
02.

HPP Process

HPP Process
03.

HPP Advantages

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.

HPP Applications

COFFEE
JUICE &
BEVERAGE
VEGETABLE
PRDUCTS
MEAT
PRODUCTS
SEE
FOOD
DAIRY
CHEESE
RTE MEALS
PET
FOOD
PROTEIN
WET SALADS
05.

Packaging Options

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
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