Processing at the juice packer | Orange Book
2017-9-27 · High pressure processing, often simply referred to as HPP, is a cold pasteurization technology to inactivate microorganisms. This process exposes retail packaged food to a very high isostatic pressure of 5,000-6,000 bars for a few minutes (see Figure 7.19). The high pressure damages microbial cells in the vegetative, or growth, phase but does not kill bacterial spores.
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