Hiperbaric will be hosting a webinar that explores the characteristics and benefits of high pressure processing (HPP) in juices and beverages. Entitled HPP for Juices and Beverages: Natural, preservative-free and with an extended shelf life, the webinar will take place on 16 Jun 2020.
HPP is a technology that uses water at room temperature to generate pressure levels of up to 6,000 bar, which inactivates microorganisms and preserves the nutritional and sensory characteristics of freshly squeezed juices and beverages. High pressure also ensures food safety since it inactivates pathogens such as Escherichia coli, Salmonella or Listeria monocytogenes, which cause alterations and diseases transmitted by food.
Extending shelf life of juices is another advantage of using HPP. According to Hiperbaric, it is possible to achieve between three weeks and three months of shelf life depending on the product and the chosen HPP process conditions.
Alastair McLachlan, CEO of Preshafruit, an Australian juice manufacturer, will be present at the webinar to discuss the company’s use of an in-pack industrial equipment from Hiperbaric to process its products.
The webinar will also explore the Hiperbaric Bulk technology, and the range of equipment designed by Hiperbaric to process large volumes of bulk liquids before bottling. Hiperbaric Bulk allows the use of different types of packaging after HPP processing. Automation and adaption of processes and higher productivity are other advantages of this technology. A user of Hiperbaric Bulk technology is Hermes Boissons, and its CEO Tom Francois will participate in the webinar to elaborate more.