Products
Quality-oriented-value symbiosis
Products
300L ultra-high pressure food processor machine
Classification
Key Words
Telephone:
- Product Description
-
Innovation in the food processing sector is continuously propelling the sector forward to satisfy the growing need for wholesome, safe, and high-quality goods. Because it uses ultra-high pressure non-thermal sterilization technology, the 300L ultra-high pressure food processor is an exceptional piece of equipment.
The 300L ultra-high pressure food processor's use of HPP non-thermal sterilization technology, or ultra-high pressure preservation technology, is essential to its efficacy. There are several advantages to this innovative method in the food processing industry.
The method of ultra-high pressure non-thermal sterilization is incredibly effective in retaining moisture and guaranteeing freshness. Food undergoes structural changes that aid in moisture retention when it is subjected to extremely high pressures, usually in the range of several hundred to several thousand megapascals. The food molecules are compressed by the high pressure, which makes it harder for water to escape. This improves the whole eating experience by producing goods that are more tasty and juicy.
This technique not only retains moisture but also sterilizes very well. Ultra-high pressure treatment is a cold process that doesn't significantly alter the food's flavor, texture, or color, in contrast to conventional heat-based sterilizing techniques that can destroy the food's nutritional content and sensory attributes. The food is safe because the high pressure breaks down the cell membranes of dangerous bacteria and other microbes, destroying them.
For instance, the 300L ultra-high pressure food processor can maintain the crispness and natural freshness of fruits and vegetables while processing. By keeping the cell walls intact, the high pressure treatment stops moisture and nutrients from escaping. It also ensures that the fruits and vegetables are safe to eat by getting rid of any possible germs.
By preventing the formation of spoilage bacteria, ultra-high pressure non-thermal sterilizing technology can increase the shelf life of meat and poultry products. Another advantage of the high pressure treatment is that it tenderizes the meat, increasing its palatability.
Dairy products can also benefit from this technology. Ultra-high pressure treatment can improve the texture and stability of milk, yogurt, and other dairy items, while also killing any harmful bacteria. This helps to ensure the safety and quality of these products.
Product Message
Note: Please leave your E-mail address and our professionals will contact you as soon as possible!
Related Products
Quality-oriented-value symbiosis
Address: No.8, Chuangye East Road, Xiaolin District, Liangang Industrial Zone, Jinwan District, Zhuhai City, Guangdong Province
Links: