NextBio - HPP (High Pressure Processing)

01.

HPP Technology Principle

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

High-Pressure Generation and Retention

Packaged food is placed in a high-pressure vessel, filled with water, and pressurized to 400–600 MPa.

Uniform Pressure Transmission / Microbial Inactivation

Uniform pressure inactivates microorganisms by disrupting their cell membranes and structures.

Preservation of Food Quality

HPP controls microorganisms and enzymes while preserving taste, aroma, color, and nutritional value.

100 MPa	200 MPa	300 MPa	400 MPa	500 MPa	600 MPa
Protein dissociation, cell membrane disruption, changes in enzyme reaction rates	Reversible enzyme inactivation	Inactivation of microorganisms and viruses	Starch gelatinization, protein denaturation and precipitation	Irreversible enzyme inactivation	Inactivation of heat-resistant spores
Vibrio	Campylobacter	most E. coli	Salmonella	Listeria, Monocytogenes	E. coli

02.

03.

Extends shelf life by inactivating microorganisms and enzymes.

Preserves the natural taste, aroma, and nutrients of raw materials.

Controls microbial activity through high pressure.

Maintains fresh quality through a non-thermal process.

Enables high-volume processing in a short time.

Prevents secondary contamination through pasteurization of finished products.

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