Fresher Healthier Safer
Fresher Healthier Safer
High Pressure Processing (HPP) is a nonthermal food preservation method that uses high pressure to inactivate microorganisms and extend shelf-life without compromising the natural qualities of various food products. Its advantages over traditional pasteurisation include creating “clean label” foods, preserving visual appeal, and meeting consumer demand for safe, high-quality, minimally processed foods.
Hiperbaric hosted HPP Innovation Week, focusing on high pressure processing technology benefits in food preservation. Chloe Lam from Food Microbiology Academy attended. HPP inactivates microbes, extends shelf-life, and enhances food appearance. It improves oyster shucking efficiency and has a growing global market, aligning with the trend for less processed, healthier foods with minimal additives.
CIP stands for “Cleaning in Place,” and it refers to a method of cleaning and sanitizing equipment and pipelines used in various industries, including food and beverage manufacturing, pharmaceuticals, and biotechnology. CIP is a highly automated and efficient process that eliminates the need for disassembling equipment for cleaning, reducing downtime and the risk of contamination.
Ohmic heating is a food processing technology that uses electrical current to generate heat within a food product. The electrical current passes through the food, which acts as a resistor and generates heat due to the resistance to the current flow. This technology can be used for both liquid and solid foods and can be applied at different stages of food processing, including pasteurization, sterilisation, and blanching.
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