FAQ

FREQUENTLY ASKED QUESTIONS ABOUT HPP

Questions about HPP (High Pressure Processing) answered from our most popular inquiries? If not, submit and get an answer within 24 hours. These questions are in no particular order.

Question #1:  What is High Pressure Processing, HPP, Pascalization?

Answer:  HPP goes by a variety of names, such as, Cold Pressure Pasteurization . Because High Pressure Processing is a Cold Pressure Pasteurization Process, it works best with pre-packaged product. So the pre-packaged product must be designed around the most efficient way to optimize the highest yields of the equipment. The constraint is that the packages must be put in a HPP Basket prior to being put in the HPP machine. Once the HPP Baskets are fully loaded they are pushed into the vessel. Subsequently the vessel is closed, and filled with water. Next additional water is injected into vessel to increase pressure . After desired pressure is achieve the pressure is held for a designated period of time. The last step is the release of pressure and removal of the baskets from the vessel.

We found Wikipedia has a good explanation as well, Click Here

Question #2: How Does HPP Work? Answer: Pressure at extreme pressures, PH, Water, Time

Question #3:  Is HPP Safe?  Yes HPP keeps the good nutrients in and inactivates the harmful pathogens.

Question #4: What is HPP Tolling? Answer: It is where you send your product to a company that has a HPP machine to be HPP Processed.

Questions #5:  What food products can be High Pressure Processed?

Answer:  In general food products that have water space and PH like; salsas, hummus, wet salads (potato salad, macaroni salad, etc.), ready-to-eat meats, dairy (milk and cheese), raw meat, poultry, deal meat, fish, shell fish, sliced fruit and cold pressed fruit juices, sliced vegetables and cold pressed vegetable juices, baby food and many others.

Question #6:  Can Meat be High Pressure Processed/HPP? Answer:  Yes

Question #7:  Can poultry be High Pressure Processed/HPP? Answer:  Yes

Question #8:  Can Seafood be High Pressure Processed/HPP? Answer:  Yes

Question #9:  Can Dairy Products be High Pressure Processed/HPP? Answer:  Yes

Question #8:  Can Fruit be High Pressure Processed/HPP? Answer:  Yes

Question #10:  Can Vegetables be High Pressure Processed/HPP ? Answer:  Yes

Question #11:  Can Juices be High Pressure Processed/HPP? Answer:  Yes

Question #12:  Can Salad Dressing be High Pressure Processed/HPP? Answer:  Yes

Question #13:  Can Fish be High Pressure Processed? Answer:  Yes

Question #14:  What bacteria are you typically trying to target with HPP?

Answer:  E. Coli, Listeria Monocytogenes, Salmonella.

Question #15:  Where does Salmonella come from?

Answer:  It can be found wherever food comes in contact with animal feces.

Question #16:  Why doesn’t the packaged food explode when it is under all that pressure?

Answer:  Because the HPP machine fills up with water so that there is equal pressure on all sides of the package.

Question #17:  Do you have to process product after it has been packaged?

Answer:  No, however the industry has been focused on post package processing.

Question #18:  Where can I test my product for HPP?

Answer:  You can call many of the universities that work with HPP and manufacturers of the High Pressure Process Equipment.

Question #19:  Can I use my existing packaging for HPP?

Answer:  More times than not your existing package will not be rigid enough and the seals not strong enough to withstand the intense pressures of HPP.  HPP Advisors has partners who are experts in HPP packaging to ease you through the transition.

Question #20:  Will I have to make changes to my product if I want to HPP it?

Answer:  Most likely your product will need modifications so that it best survives HPP with the taste and texture that it has today.  You see HPP will allow you to liberate your product of any preservatives you’ve used in the past to preserve it for delivery to consumers.  HPP Advisors will help you through the positive reformulation process.

Question #21:  How much product can I process in a day?

Answer:  The answer is predicated on the pressure and hold times required to get you the bacteria kill you are looking for to reach your goals?  HPP Advisors will work closely with you to determine throughput requirements and assure your HPP operations keep pace with your production line.

Question #22:  How many square feet of space do I need for an HPP Machine

Answer:  A minimum of 2,000 to 10,000 square feet for the machine and a minimal processing area.

Question #23:  Will my production floor hold the weight of an HPP machine?

Answer:  Most manufacturers are going to call for an engineered floor and footings that are not typical in a production facility.

Question #24:  What does a HPP Machine Cost?

Answer:  There are several machine manufacturers entering the HPP market space today. Machines can cost anywhere from $200,000 for a very small commercial machine 10L to $3.8 Million for the largest machine. HPP Advisors has relationships with many of the HPP manufacturers around the world and can find the right machine for your budget and production requirements.

Question #25:  Who makes HPP Machines?  Answer:  Avure/JBT, Hiperbaric, Uhde, and several other companies around the world.