High-pressure processing is when juice is extracted via a natural method by processing fruits and vegetables that do not entail the use of heat. Unlike heat pasteurization, this process preserves the integrity and nutrients of the juice's constituents. Foods formerly packaged in extensible hermetic containers are subjected to high amounts of hydrostatic pressure using HPP technology.
WHAT IS THE HPP PROCEDURE?
HPP is a three-step method that improves the shelf life of juices while also killing 99.999 percent of bacteria. A juice press is used to make raw juice, which is then bottled in plastic bottles. The bottles must be made of porous, soft plastic. The HPP begins with loading plastic bottles into a massive chamber filled with water, and then the bottles are pressurized to 85,000 PSI. The company can maintain pressure and then slowly de-pressurize.
PROS OF CONSUMING HPP COLD-PRESSED JUICE
CONCLUSIONHPP has enabled HPP cold-pressed juice businesses to spread their products across the country without sacrificing too many of the juice's desirable features. After the cold-pressed juices are bottled, they undergo the HPP process. The bottles are subjected to intense (heat-free) pressure to eliminate bacteria while retaining their nutritious value. This method ensures that the HPP cold-pressed juices provide you with the maximum health advantages and that you have the best juicing experience possible.