5t/H Uht Milk Processing Equipment High Strength Food Processing Machine

Ultra-high pressure food processing is a newly developed high-tech. It processes and cooked food at 100-600MPa under normal temperature conditions, sterilizes, eliminates viruses, improves food quality and taste, and extracts effective ingredients.

Compared with traditional thermal processing, ultra-high pressure processing maximizes the protection of food's original nutritional ingredients, active ingredients and fresh flavors while ensuring food safety and saving energy by more than 90%. Therefore, ultra-high pressure processing is called For "moderate processing" technology.

• Vertical/ Horizontal structure, compact, simple, practical, maximum safety and reliability.
• The supercharger, one of the core components of this equipment, adopts the high pressure sealed supercharger imported from the United States.
• The structure is simple, the water in and out is integrated, and the humanized design makes its performance reliable and easy to maintain.
• High strength stainless steel is used in the whole body of the cylinder, and the steel wire winding is adopted outside, which greatly improves the reliability and safety of the cylinder.
• The frame also adopts steel wire winding, and the material adopts high strength alloy steel plate.
• Touch screen type one-click automation operating system, set the pressure before boot, pressure holding time and other parameters, click on the automatic operation program to complete the whole process of feeding, boosting, pressurizing, pressure releasing, discharging.

Principle

Food high pressure processing (HPP) is an ultra-high pressure container in which water is used as a medium to apply 100-600 MPa pressure on soft packaged food and other materials.

Under normal temperature or low temperature, HPP can make food enzymes, biological macromolecules such as proteins, RNA and starch pasting, change activity, modify or kill microbes for sterilization and preservation.

The natural taste, flavor and nutritional value of food is not affected. Low energy consumption, high efficiency, no toxin produced by the HPP because it is a purely physical process.