High Pressure Processing of Juice and Beverages
High pressure processing (HPP) leaves juice not only safe, but also with a fresh, just-squeezed appearance and flavor, natural texture and nutrition, without any need for additives or preservatives.
The extended refrigerated shelf life achieved by HPP increases distribution opportunities, reduces returns and sensitivity to cool chain abuse, and allows more efficient production scheduling.
A treatment at very high pressure, up to 600 MPa (87,000 psi) lasting less than a minute, results in the inactivation of spoilage organisms, including yeast and mould, and harmful pathogens, as well as the reduction of enzymatic activity.
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