With the development of technology,High Pressure Processing(HPP) has got rapid development in actual production by its advanced technology,good economic profit and social benefit. HPP can solve the disadvantage caused by heat processing. HPP can keep the original nutrition while killing the pathogens, food with more better taste,bright color,longer shelf life without preservatives. Compare with the traditional processing,energy consumption can be greatly reduced.

High Pressure Processing (HPP) is a cold pasteurization technique.Food with flexible and water-resistant package are placed into a stainless steel chamber containing water,and intensifiers are used to pressurize.

Products are kept for a few seconds to few minutes with pathogen killed and extend the shelf life while maintain the fresh characteristics. The intensifier-supplier pressure is applied uniformly to all surfaces of the end-product,leaving the shape and integrity of the package intact.

SHPP 57L is applicable for new product research & development,market

-ting tests and small/medium production enterprise .Its compact & ingenious design,makes it easy and quick to install in almost any facility.It is the best choice for the first step into High Pressure Processing.