High pressure processing (HPP) is an innovative non-thermal food preservation technology that utilises pressures typically above 100 megapascals (MPa) to inactivate pathogens and spoilage ...

High-pressure homogenisation (HPH) represents an advanced, non-thermal processing technology that has rapidly gained prominence within the food industry. By subjecting liquid foods to extremely high ...

High-pressure processing machines apply extreme water pressure to foods, eliminating pathogenic bacteria without compromising meal quality, said Innovation Food Service VP Troy Hall. A Northeast Ohio ...

Researchers found that while HPP promotes the formation of anthocyanin–catechin complexes, it simultaneously reduces their thermal and light stability by decreasing the proportion of dominant ...

Featuring a state-of-the-art Hiperbaric 525 installation, the integrated one-stop hub will offer HPP tolling, co-manufacturing, packaging, labeling, ripening, warehousing, and nationwide distribution.

Shear force is any force corresponding to a material’s surface. In liquid, for example, this leads to friction between fluid particles, leading to particle size reduction. In high shear mixing, shear ...