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Preservation of foods by Hight Hydrostatic Pressure without modificing organoleptic characteristics

The system is based on applying high pressures (100-1000 MPa) to food evenly. Thus, the technology allows the preservation of food products, without modifying the organoleptic characteristics and extending the shelf life of the products.

The main advantages of this technology are:

  • Food safety (reduction of pathogenic microorganisms)
  • Minimum thermal damage to the product
  • The sensory and nutritional qualities of the product are not affected
  • New products with improved textures can be developed
Applications
  • In meat and fish products the product can be pasteurized, prolonging the shelf life, reducing the amount of additives and avoiding alterations in colour and flavour.
  • In vegetables, inactivates or reduces the activity of certain enzymes, maintaining the sensory and nutritional properties of fresh products.
  • Fruit juices treated by high pressure have similar effects to pasteurization, but retain their original flavour.
  • Treatments on milk have similar effects to those of pasteurization, while improving the characteristics of dairy products made with this milk, such as the production of firmer and less synthesized yogurts.