{"id":26968,"date":"2020-11-13T17:18:00","date_gmt":"2020-11-13T16:18:00","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?page_id=26968"},"modified":"2020-11-13T17:20:58","modified_gmt":"2020-11-13T16:20:58","slug":"hpp-advantages","status":"publish","type":"page","link":"https:\/\/www.hiperbaric.com\/en\/hpp-advantages\/","title":{"rendered":"HPP Advantages"},"content":{"rendered":"<p>To meet the demands of the 21st century consumer (convenience foods, higher sensorial and nutritional quality, additive free\/natural, functional products, etc.), food companies need to innovate by using the latest non-thermal technologies, and High Pressure Processing is the most relevant one.<\/p>\n<p>Thermal methods, traditionally used in the food industry for food preservation, carry disadvantages like vitamin destruction or flavour changes that can be avoided with HPP.<\/p>\n<h2>High Pressure Processing Technology (HPP) Main Advantages<\/h2>\n<ul>\n<li><strong>Characteristics of the fresh product are retained, sensorial and nutritional properties remain almost intact:<\/strong> Greater food quality.<\/li>\n<li><strong>Destroys pathogens<\/strong> (<em>Listeria, Salmonella, Vibrio, Norovirus, etc.<\/em>): Food safety and exportation.<\/li>\n<li><strong>Extends product shelf life:<\/strong> Lower returns, improved customer satisfaction.<\/li>\n<li><strong>Reduces drastically the overall microbiological spoiling flora:<\/strong> Higher quality along shelf life.<\/li>\n<li><strong>Avoids or reduces the need for food preservatives:<\/strong> Clean label foods (Natural\/Additive Free).<\/li>\n<li><strong>New innovative food propositions. Products that can not be thermally treated can now be High Pressure Processed:<\/strong> Innovation and competitive advantages.<\/li>\n<li><strong>Able to shuck molluscs or extract crustacean meat without boiling:<\/strong> Higher yields, fresh flavour, minimum hand labour&#8230;<\/li>\n<li><strong>Only needs water (which is recycled) and electricity:<\/strong> Environmentally friendly.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-26969 aligncenter\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/inactivation-of-polyphenoloxidase.jpg\" alt=\"inactivation-of-polyphenoloxidase\" width=\"624\" height=\"247\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/inactivation-of-polyphenoloxidase.jpg 892w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/inactivation-of-polyphenoloxidase-300x119.jpg 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/inactivation-of-polyphenoloxidase-768x305.jpg 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/inactivation-of-polyphenoloxidase-630x250.jpg 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/inactivation-of-polyphenoloxidase-420x167.jpg 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/inactivation-of-polyphenoloxidase-840x333.jpg 840w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/inactivation-of-polyphenoloxidase-315x125.jpg 315w\" sizes=\"(max-width: 624px) 100vw, 624px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-26971 aligncenter\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/reduction-of-listeria.jpg\" alt=\"reduction of listeria graffic\" width=\"614\" height=\"243\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/reduction-of-listeria.jpg 892w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/reduction-of-listeria-300x119.jpg 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/reduction-of-listeria-768x305.jpg 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/reduction-of-listeria-630x250.jpg 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/reduction-of-listeria-420x167.jpg 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/reduction-of-listeria-840x333.jpg 840w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2020\/11\/reduction-of-listeria-315x125.jpg 315w\" sizes=\"(max-width: 614px) 100vw, 614px\" \/><\/p>\n<blockquote>\n<h4>Scientific Literature<\/h4>\n<\/blockquote>\n<div class=\"referencias\">\n<ul>\n<li>\n<blockquote><p>Hicks, D. T.; Pivarnik, L. F.; McDermott, R.; Richard, N.; Hoover, D. G. &amp; Kniel, K. E. Consumer awareness and willingness to pay for high-pressure processing of ready-to-eat food. Journal of Food Science Education 2009, 8(2), 32\u201338.<\/p><\/blockquote>\n<\/li>\n<li>\n<blockquote><p>Heinz, V. &amp; Buckow, R. Food preservation by high pressure. Journal of Consumer Protection and Food Safety 2010, 5(1), 73\u201381.<\/p><\/blockquote>\n<\/li>\n<li>\n<blockquote><p>Patterson, M. F. A Review: Microbiology of pressure-treated foods. Journal of Applied Microbiology 2005, 98(6), 1400\u20131409.<\/p><\/blockquote>\n<\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>To meet the demands of the 21st century consumer (convenience foods, higher sensorial and nutritional quality, additive free\/natural, functional products, etc.), food companies need to innovate by using the latest non-thermal technologies, and High Pressure Processing is the most relevant one. Thermal methods, traditionally used in the food industry for food preservation, carry disadvantages like&#8230;<\/p>\n","protected":false},"author":9,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>High Pressure Processing (HPP) Advantages - Hiperbaric<\/title>\n<meta name=\"description\" content=\"To meet the demands of the XXI century consumer (convenience foods, higher sensorial and nutritional quality, additive free\/natural, functional products, etc.), food companies need to innovate by using the latest non-thermal technologies, and High Pressur.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hiperbaric.com\/en\/hpp-advantages\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"High Pressure Processing (HPP) Advantages - 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