HPP High pressure processing for food products

[@fransvenrooy4760]

I always thought water couldn't be pressurized. But this changes the way of things I've learned. I saw your awesome HPP machine on the Dutch television but it was in a English program called "FOOD CIA". It's a amazing technical development and I'm very impressed by this great machine. I like to know more about how this pressure is created and the mechanics of this great product. In one word AMAZING.

[@charlesdale2600]

Water in incompressible - that's why it works

[@safetydave720]

@@charlesdale2600 No it is not. The water is "Packed" in the container with great force. The water molecules do not change at all.

[@safetydave720]

Water cannot be compressed. You might say that it is just packed tightly into a container. If you put a rock in a can that is the exact same size, one may wrongly say the rock is compressed into the can but it is PACKED. The difference between compressed and packed is that when something is compressed its molecular clusters forced closer to each other. Forcing something as a unit into a container is just packing it in tighter.

[@6318able]

Great Engineering in Food Processing. The video provides a concise working function of HPP...Thanks..

[@donnasihotang4195]

Adapun keunggulan proses HPP, yakni : - Menghancurkan bakteri tanpa merusak nutrisi dan rasa - Aman, Cepat, dan Alami - Produk yang dihasilkan dari proses HPP akan tetap fresh - Proses simple dengan hasil yang bagus - Lebih awet, bersih, dab baik dalam distribusi. Proses HPP : a. Masukkan produk ke keranjang, lalu dimasukkan ke vessel secara otomatis b. Vessel akan diposisikan lalu ditutup c. Vessel diisi dengan air, lalu dipastikan posisi sudah benar d. Memberi tekanan sebesar 6000 bar selama 3 menit e. Setelah selesai, air di keringkan f. Vessel terbuka dan produk dikeluarkab g. Siap di distribusikan.

[@shahalamparan4920]

Wo will succeed in producing, storing and marketing excellent inventions

[@Johnysmithapple]

I think it actually does cause significant nutrient damage and depletion of the food.

[@thyssenkruppuhde]

No, it does not. :-) Read more here: www.thyssenkrupp-industrial-solutions.com/high-pressure-processing/en

[@thyssenkruppuhde]

HPP has the advantage that it is a "cold going" process. Nutritions or vitamins are therefore practically unaffected.

[@FSTDESK]

why are there ads in company's youtube videos?

[@sweetroyalcambodiapineappl3652]

So lovely technology I really want to have it but has has!!

[@thyssenkruppuhde]

You can also do toll processing so you have all the advantages of high-pressure pasteurization without the capital expense. www.thyssenkrupp-industrial-solutions.com/high-pressure-processing/en/applications/toll-processing.html

[@mrsbrainwashed]

Not sure I understand this but it seems as though I would not be able to use this for products in glass containers?

[@thyssenkruppuhde]

Right. It is just applicable to flexible materials.

[@larafiji]

I noticed the end packaging used was a vacum seal one. So this does work for fresh juice in bottles?

[@thyssenkruppuhde]

Yeah, that's for sure. Fresh juices in bottles are one of the main applications for the process. The remaining head space is also irrelevant, as the air is completely dissolved. Further information is also available in our HPP Lab: kzbin.info/www/bejne/gnLQc2NvaJKYgc0

[@manuelandrade4648]

What is the future of this Machine in industrial setting? Do a lot of companies use it?

[@thyssenkruppuhde]

HPP technology is widely used and getting more and more common for different applications such as: fruits, meat, dairy products or pet food. We are currently building a center of excellence for high-pressure processing of food in Quakenbrück, Germany. You can find some of our customer references here: www.thyssenkrupp-industrial-solutions.com/high-pressure-processing/en/references

[@Ayiura]

When having for example tomatoes using HPP: why isn't the cell wall damaged? Why isn't it slurry after the process with such high pressure?

[@sophiaschier-hanson4163]

Because the pressure is EQUAL on all sides and cells are generally equally flexible on all sides. Things only squish or break under pressure that is equal all sides if they are more compressible / brittle in some places/ directions than others. :)

[@justiceleague3000]

Really cool text animation in this video.

[@gopalbijarniyan1821]

Where are you located Thnq

[@nickynicky7005]

Tq for this video

[@sarbeswarpradhan268]

sir, various industries using this technology in India

[@gingermavy]

the manufacturing process must be very involved. Hundreds of parts. Probably 1,000,000 dollars.

[@fransvenrooy4760]

No no 1.6 million dollars Sir.

[@thyssenkruppuhde]

The machine prices always depend on the volume and options the customer may need. Our specialists are happy to help. Find us at www.thyssenkrupp-hpp.com

[@manojramesh7245]

Hi , can I know the approximate cast of this machine ???

[@thyssenkruppuhde]

Hi! Please contact our colleagues you find at the bottom of the website: www.thyssenkrupp-industrial-solutions.com/en/high-pressure-processing/

[@fransvenrooy4760]

You mean the cost?? 1.6 million dollars.

[@thyssenkruppuhde]

The machine prices always depend on the volume and options the customer may need. Our specialists are happy to help. Find us at www.thyssenkrupp-hpp.com

[@thyssenkruppuhde]

The machine prices always depend on the volume and options the customer may need. Our specialists are happy to help. Find us at www.thyssenkrupp-hpp.com

[@christalormoh]

Please how can I make a purchase

[@dzerres]

This video doesn't really tell you anything nor show you the process. What does the food look like going in and coming out? Is it squashed inside a plastic bag? What does that do to a plump tomato or apple? What does one of these machines cost? Doesn't look like it would be cost-effective for any "mom and pop" operation. Meh.

[@sophiaschier-hanson4163]

Food can go in a baggie or non-rigid plastic bottle. It doesn't usually affect food appearance or texture (though it can "boil" egg whites). It's an alternative to canning, which affects those qualities a LOT worse and can alter the taste, and freezing, which tends to burst cell walls and make certain kinds of food mushy. As for price, yeah, I wonder too. Wonder if one could design/ build a cottage industry scale one of these suckers. Looks handy.

[@kunal56]

I need my chutneys produced can I go through you

[@UhdeHighPressureTechnologies]

Yes, of course. Please send us details on [e-mail]