Hiperbaric High Pressure Processing (HPP) customer Preshafruit

[@somersetskylark173]

This really is the most delicious juice you will taste!

[@sweetroyalcambodiapineappl3652]

Hello brother! Would you please tell me how long self life of juice ?

[@UHFStation1]

Any at home machines or must it be a factory process?

[@Hiperbaric]

Hi. For the moment HPP is a technology that can only be applied at an industrial scale, being the smallest unit the Hiperbaric 55 with a 270 kg/h capacity

[@prinz1582]

Sir i want to know how can you extend the shelf life. Which is a biggest challenge i am facing right now with my products..

[@Hiperbaric]

“High Pressure Processing (HPP) eliminates harmful and spoilage microorganism by holding the products under high hydrostatic pressure (4000-6000 bar or 58000-87000 psi) for a few minutes. The microorganisms’ cell wall is rupture due to the high pressure, rendering them inactive. Since this is a post-packaging preservation technology, the risk of cross-contamination is eliminated.” if you need more information you can fell in our contact form and applications team will help you www.hiperbaric.com/en/contact

[@mohammedahmed1109]

very interesting

[@junkie0jak]

Their juices don’t look all natural… cold press an apple yourself & you’ll be able to see the difference…

[@ThankYouJesusChrist_Healer]

mm could you also come and invest in ours