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How does it work - HPP Italia

HPP the High Pressure process also known as “cold pasteurization”

HPP stands for High Pressure Processing, the correct term in Italian is Pascalization.

The HPP process is an innovative technology that subjects packaged foods to hydrostatic pressures thousands of times higher than atmospheric pressure (up to 6,000 bar). In this way, without heat input, the microorganisms present in both solid and liquid foods are inactivated in order to make the treated products stable for longer, storable and safe.

HPP in pills

Il trattamento si effettua su alimenti confezionati in imballi flessibili

I prodotti vengono posti all’interno di ceste cilindriche che entrano in una camera iperbarica che si riempie di acqua (tramite la quale verrà esercitata la pressione)

Ogni ciclo di trattamento dura in media dai 6-8 minuti

Al termine del trattamento il prodotto risulta sicuro e la sua shelf life aumenta dalle 3 alle 5 volte o anche più

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