Food Processing Technology is using cookies

We use them to give you the best experience. If you continue using our website, we'll assume that you are happy to receive all cookies on this website.

ContinueLearn More X
DOWNLOAD WHITEPAPER

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.

Download to find out more.

Close
Close
Close

Go Top