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HPP for Juices and Smoothies

High Pressure Processing (HPP) is a non-thermal food processing technology, which allows fruit and vegetable juices and smoothies to obtain a longer shelf life, while preserving nutrients and taste. For this sector of juices and beverages, the pressure range used is between 400MPa (58000psi) and 600MPa (87000psi), and it is typically applied from a few seconds to five minutes at refrigerated or room temperature. Download to find out more.

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