Toripiha - High Pressure Processing

High Pressure Processing (HPP) is a method of processing food in its sales packaging. As a result, the shelf life of food products is extended multiple times.
High Pressure Processing is suitable for products with a high water content that are packed in watertight, flexible packaging. The products are exposed to pressure of about 6000 bar for 3-6 minutes. The process denaturises pathogens such as listeria, salmonella and norovirus as well as many yeasts and moulds. The properties of the products remain unaltered.
www.toripiha.fi

[@jackjacktoba5061]

Thank you for the visual explanation on what's happening inside.

[@abc-ex2ls]

Looks like the pressure only on the surface.?

[@gopalbijarniyan1821]

How many types of fruit juice make in this plant Thnq

[@kalichebiao4079]

Bjr chers collaborateurs. Svp comment procéder pour l'avoir si possible. Je suis au Togo. Merci

[@kalichebiao4079]

Et c'est a combien?

[@gopalbijarniyan1821]

Where are you located Thnq