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NC HYPERBARIC HIGH-PRESSURE FOOD PROCESSING |
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INNOVATION FOR FOOD INDUSTRY
HIGH-PRESSURE PROCESSING (HPP) is a non-thermal pasteurization method for food processing.
Food products are introduced to a high-pressure vessel in their final flexible package, and subjected to a high level of hydrostatic pressure [isostatic pressure transmitted by water]. Product shape and integrity remain unchanged. |
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HPP MAKES THE DIFFERENCE
NC HYPERBARIC FOOD PROCESSING
- Wide range of HPP processed products: meat products, fruit juices & smoothies, seafood, dairy products, RTE [ready-to-eat] meals…
- Drastically reduces the overall microbiological contaminant flora and pathogens (listeria, E.coli, salmonella, etcetera) = greater food safety.
- Extends shelf life, and does not compromise sensorial and nutritional properties of products.
- No need for additives and preservatives.
- Innovative products can be launched.
- Texture of food can be modified and the performance of current processes can be improved.
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NC HYPERBARIC:
INDUSTRIALIZING HIGH-PRESSURE
NC Hyperbaric designs, manufactures, and markets industrial HPP equipment for the food industry.
The European leader in High-Pressure Industrial Equipment.
NC Hyperbaric equipment is already operating in Europe, North America, Asia, and Oceania, in meat, seafood, vegetable, and dairy product processing plants. |
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Various machine sizes are available. Contact Gridpath for information on your requirements. | |
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