Food science and technology international 19 3 2013 197 207.
High pressure processing juice uk.
High pressure processing is a cold pasteurization technique which consists of subjecting food previously sealed in flexible and water resistant packaging to a high level of hydrostatic pressure pressure transmitted by water up to 600 mpa 87 000 psi for a few seconds to a few minutes.
A process called high pressure processing hpp which treats foods with high pressure to remove spoilage organisms while retaining the vitamins and nutrients is behind a growing demand for raw juice products in the uk.
Deli 24 for fresher safer more natural food and drink deli 24 is the uk s premier high pressure processing facility with multiple hpp machines.
Although high pressure technologies are limited to pasteurization treatments the combination of high pressure and high temperature used in pressure assisted thermal processing may be a way to obtain sterilized foods mújica paz et al 2011.
While pasteurization is also an effective way to kills bacteria viruses and other germs while extending the shelf life of juices pasteurization does this by exposing the juice product to high temperatures sometimes.
A brc and soil association accredited 58000 square feet purpose built premises with versatile processing facilities and chilled frozen and ambient storage areas.
This non thermal process keeps original fruit vegetable taste and color allowing the creation of the highest quality premium range of products.
Effect of high hydrostatic pressure on overall quality parameters of watermelon juice.
Frances marcellin finds out more.
Sonia 19 june 2014.
The bottles of juice are popped into a high pressure chamber which is flooded with cold water and subjected to 3 minutes of high pressure 6000 bars of pressure to be precise which in laymen terms is equal to five times the pressure you d find at the bottom of the deepest ocean we don t recommend climbing inside.
High pressure processing hpp can extend shelf life substantially while also preserving flavor and nutritional profiles.
Evaluation of quality changes of blueberry juice during refrigerated storage after high pressure and pulsed electric fields processing.
It is the same effect as subjecting the food to an.
Hpp enables production of raw quality extended shelf life juices smoothies and drinks with minimal effect on nutrition.
The real taste of a freshly squeezed juice.
