Introduce ultra-high pressure processing (UHP), also known as ultra-high pressure, UHP, high hydrostatic pressure (HHP), or high pressure processing (HPP).
Application of ultra-autoclave sterilization technology
In general, the higher the pressure, the better the bactericidal effect. However, prolonging the compression time under the same pressure does not necessarily improve the sterilization effect. Under the pressure of 400 ~ 600 MPa, it can kill bacteria, yeast and mold, and avoid the adverse changes brought by general high temperature sterilization. The advanced nature of ultra-high pressure cold sterilization technology is high pressure and normal temperature sterilization. After the food is processed with this technology, it not only has high efficiency sterilization, but also can retain the nutrients in the food in good taste. Natural color, high safety, long shelf life, which is the traditional high temperature thermal sterilization method does not have the advantages.
Superautoclave has been used in fruit and vegetable, yogurt, jam, dairy products, aquatic products, egg products and other production. Autoclave about 6 tons of pressure for every 2 cm of meat. As a result, the taste is the same, and the color is better than before.
The fruit jam such as strawberry, apple and kiwi was sterilized at 400 ~ 600MPa, 10 ~ 30min after soft packaging. The color and flavor of the product remained unchanged, and the original taste of the fruit was maintained, and the VC retention rate was high. Combined with other technologies, ultra-high pressure technology can kill microorganisms more effectively, destroy enzymes and extend shelf life. When carrot juice was treated with high pressure CO2 and high pressure technology, and 4.9MPaCO2 and 300MPa combined with high hydrostatic pressure, the aerobic bacteria were completely inactivated, and the residual activities of polyphenol oxidase, fat oxidase and pectin methyl esterase were lower than 11.3%, 8.3% and 35.1%, respectively
Principle of superautoclave technology
Food ultra-autoclave means to apply 400 ~ 600MPa pressure or 100 ~ 1000map pressure with advanced hydraulic oil to materials such as flexible packaged food in a closed ultra-high pressure container with water as the medium. Killing almost all bacteria, molds and yeasts without the nutritional damage and flavor changes that high temperature sterilization does. The mechanism of superautoclave is to destroy the advanced structure of protein by destroying the non-covalent bond in the cell protein, resulting in protein coagulation and enzyme inactivation. Ultra-high pressure can also cause cell membrane rupture of bacteria, resulting in the outflow of chemical components in bacteria and other cell damage. Food treated with above ultra-high pressure can kill most or all of the microorganisms and deactivate enzyme activity, so as to achieve the purpose of food preservation.
Technical parameters of ultra-autoclave sterilization
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