Using High pressure processing (HPP)

Using High pressure processing (HPP) is a cold pasteurization technique in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. In this non thermal method, products already sealed in its package, are introduced into a vessel and subjected to a high level of isostatic pressure (300–600MPa) transmitted by water. HPP is used for extending the shelf life of food products (esp. acidic) while preserving the sensory & nutritional properties. Eka Global provides high barrier packaging solutions that are proven to work in HPP process under high pressure conditions.