thyssenkrupp Uhde High Pressure Technologies is a world leader in high-pressure technologies, and its licensed high-pressure pasteurisation (HPP) is a unique and innovative process. With over 80 years of experience, more than 500 installed facilities and 20 years of HPP expertise we enjoy a worldwide reputation as a reliable and professional partner. Our aim is to maintain long-term successful customer relationships. So in addition to our high-pressure pasteurisation process we also offer an extensive range of services that enable us to meet the individual requirements of our customers - worldwide. We developed specific system solutions and high-precision high-pressure components, and design and produce them in our in-house manufacturing department. This makes our products and solutions extremely safe, low-wear and maintenance-friendly. Hereby, highest international safety requirements and maximum quality standards are exceeded.
We manufacture and supply industrial High Pressure Processing (HPP) plants with volumes of up to 700 litres (2 x 350 l) and operating pressure of 6,000 bars. With our unique competence we also offer special plants for the sterilisation of spores and germs as well as test and lab systems with volumes of two (2) to four (4) litres for process development or for the treatment of minimum quantities. They work at the elevated pressure of 7,000 bars and temperatures of up to 121°C.
Service is an important point when it comes to high pressure means inspections, preventive maintenance and training on special parts. With several service hubs by thyssenkrupp and our partners worldwide, thyssenkrupp Uhde High Pressure Technologies is able to serve the clients in a minimum of time because machine availability is one of the important facts.
Mild preservation of juice products: Goodness in. Bacteria out.
In the high-pressure process (HPP) fruit-juices products are pasteurised gently and without the use of heat. The result: enhanced shelf life and product safety with no impact on sensory or nutritional qualities. Nutrients and vitamins are retained, microbes and bacteria are neutralised.
High pressure processing protects food producers from such problems caused by contamination. The reason is simple; the products are processed in their final packaging. Contaminations from previous processing steps and filling or bottling cannot occur. Pathogens are reliably denaturised within the packaging; the product is safe and stays fresh.
Besides the food safety, high-pressure processing has further advantages. It is a non-thermal process, so vitamin/nutrient content, taste and texture of the products are not affected. The quality of the product is similar to an untreated product. Furthermore, the process is free of additives. No chemical agents are necessary and you can easily meet your customers' demands for pure, fresh, and organic products.
The HPP process caters directly to the trend towards healthy, high-quality foods. Compared with conventional thermal preservation techniques it processes food very gently - with pressure, but without heat.
How it works: After packaging, the food products are conveyed into a high-pressure vessel which is then filled with water. Intensifiers increase the pressure in the vessel to 6,000 bar. As the product is surrounded by water, the pressure is applied evenly from all sides and no shear forces are created. The product is treated gently and homogeneously. It is held under full pressure for a specific time to denature the pathogens. The system is then decompressed at a controlled rate and the product conveyed back out of the high-pressure vessel. It is then dried in a compressed-air dryer, if necessary labeled, and made available for sale.