Clinical Nutrition: High Pressure Processor 55L

What is it?
High-pressure processing (HPP) is a “nonthermal” food preservation technique that inactivates harmful pathogens and vegetative spoilage microorganisms by using pressure rather than heat to effect pasteurization.

Manufacturer: Hiperbaric

Model Name: HP 55

Applications: • Controlled Maillard browning during high temperature cooking. • High pressure-high temperature modifications of food biopolymers (proteins, polysaccharides, lipids). • Pressure-assisted fermentation and enzymatic processes. • Pressure-directed biochemical synthesis. • Pressure-assisted bioactive encapsulation for cosmetic and pharmaceutical applications. ,

Instrument Overview: HPP with temperature control beyond room temperature (e.g. from 25-121 °C) which opens the potential application for pressure-assisted thermal sterilization (PATS) and enables the production of room temperature shelf-stable products for long-term storage. Compared to conventional thermal sterilization, the product is exposed to high temperatures for a much shorter time which better preserves colour, nutrition, and organoleptic properties

Technical features and specifications:
- The high-pressure chamber or vessel have a volume of 55L with a vessel diameter not below 200mm.
- The system include a temperature control option inside the pressure vessel. The temperature control option work with a temperature range from 5°C to 100°C and 1bar to 6000bar pressure during processing.
- The system includes a pressure monitoring system including two pressure transducers
- Automatic loading and unloading baskets/canisters into the high-pressure vessel
- Feature/Spec 5
- Feature/Spec 6
- Feature/Spec 7
- Feature/Spec 8



Instrument Manufacturer URL: https://www.hiperbaric.com/en/

Detailed Specifications: Detailed specs if any