High Pressure Processing Cold Pressed Juice

In cold pressed juice the most common form of preservation is called hpp high pressure processing.

High pressure processing cold pressed juice.

Cold pressed juice refers to juice that uses a hydraulic press to extract juice from fruit and vegetables as opposed to other methods such as centrifugal or single auger. One of the recent advances in food preservation is the process called cold press high pressure processing or hpp for short. Hydraulic fluid normally water is placed in a chamber and pressurized with a pump. The method which doesn t use any heat helps in retaining nutrients and living enzymes which otherwise get destroyed on applying heat or due to.

Cold pressed juice apart from not containing any preservative added sugar or water is made by using high pressure processing technology to extract the juice from raw fruit and vegetables. Without pasteurization or high pressure processing hpp cold pressed juices can be stored in a refrigerator for up to five days when phytochemical and micronutrient degradation occurs. The processing by cold high pressure hpp maintains fruit juices with characteristics comparable to the fresh products. Convened by pmmi the association for packaging processing technologies the council addresses questions about hpp while developing and formalizing industry best practices.

The cold pressure council leads facilitates and promotes industry standardization user education and consumer awareness of high pressure processing hpp. It does not degrade the quality of juices contrary to the heat treatments which can distort some components proteins vitamins or taste and color. Steribar hpp uses a high pressure processing solution. Cold pressure or high pressure processing is a method of preserving packaged food products using extremely high pressure instead of high heat.

This pressure is transmitted through the package into the food itself. Since there is some confusion about the technology i want to describe the process of hpp dispel a few myths and finally discuss why hpp is important and how it has helped our industry. High pressure processing is a cold pasteurization technique which consists of subjecting food previously sealed in flexible and water resistant packaging to a high level of hydrostatic pressure pressure transmitted by water up to 600 mpa 87 000 psi for a few seconds to a few minutes. Cold press refers to the process of extracting the juice without the use of any heat.

If you have purchased a major brand of cold pressed juice lately chances are it has undergone the process of hpp high pressure processing.