Product
HPP(High Pressure Processing)
The EHPP, which is based on Energyn’s original process designing technology, is based on the wire winding technology to overcome the limits in pressure and ensure a high level of safety. Also, with a powerful software team that provides optimized sequences for different objects, we ensure the most stabilized performance of the HPP.
The characteristics of the HPP of Energyn
An autoclave is the most commonly used method of sterilization. However, due to the disadvantage of destroying nutrients together with bacteria, the HPP (high-pressure processing) method is now gaining more popularity. With HPP, it is possible to extend the shelf-lives of almost all food products, including ham, meat, fruit juice, or vegetable juice, while it is also possible to separate the shells from clams as a result of the process. HPP uses ambient temperature water as the pressure medium and applies a pressure ranging from 300MPa to 600MPa, which is similar to common cold isostatic presses in its structure. However, this new technology requires a process design that is suitable for mass production, and it is different from a CIP in the fact that it forms a sequential line structure of loading, pressurizing, depressurizing, and unloading.
HPP pressure and effects
| Pressure | Effects |
|---|---|
| 100MPa | Dissociation of protein, destruction of cellular membranes, and changed reaction rates of enzymes |
| 200MPa | Reversible activation of enzymes |
| 300MPa | Annihilation of viruses or micro-organisms |
| 400MPa | Gelatinization of starch (α) Denaturation and sedimentation of protein |
| 500MPa | Irreversible deactivation of enzymes |
| 600MPa | Elimination of heat-resistant spores |
HPP pressure and effects
| Pressure | Effects |
|---|---|
| Autoclave | Elimination of micro-organisms, viruses, and heat-resistant spores. |
| High-pressure enzyme reactions | Adjustment of enzyme reactions and reversible deactivation. |
| Controls or stops food fermentation. | Enzyme deactivation |
| Changes the physical properties of food materials. | Gelatinization of starch (α) Denaturation and sedimentation of protein |
| Utilized in storing foods | Annihilates micro-organisms. |
| High-pressure extraction | Damages cell walls. |
| Minimum-processed foods | Preserves taste, flavor, and texture; sterilization |
| Seafood and produce | Sterilization and deshelling |
| Frozen food | Even thawing (preventing damages to cells) |
| Processed meat products | Aging, storage, and tissue characteristics enhancement |
| Instant rice | Enhanced digestibility and appearance; increased active substances |
| Functional foods | Expanded range of extraction for active substances |
HPP Treated Food
Fruits, ham, juices, smoothies, processed vegetables, soups, salads, sauces, meat products, poultry, seafood, shellfish, fruit jams, coffee, marine products, various green juices, etc.
Process characteristics for each processed food
| Product Name | Sterile pressure | Time | Effect |
|---|---|---|---|
| Bamboo | 200MPa | 1~3 min | Reversible activation of enzymes |
| Shellfish | 100~400MPa | 5~45 min | Microbial, virus killing |
| Herbal medicin | 200~300MPa | 5~45 min | Starch gelatinization (alphaization) protein denaturation and precipitation |
| Starch | 100MPa | 1~300 min | Irreversible inactivation of enzymes |
| Big bean | 150MPa | Ultra-high pressure micronization process | Heat-resistant spores die |
| Medicinal plant | 100~400MPa | 1~90 min | Extraction of useful ingredients |
| Ginseng (fresh ginseng) | Manufacture of white ginseng/red ginseng | Drying process after ultra-high pressure treatment | |
| Ginseng | 200~1200MPa | 5~30 min | Ginseng Processed Products |
| Carrot | 400~800MPa | Carrot processing (autoclaving) | |
| Soybean paste (soybean paste/gochujang) | 200~800MPa | 10~60min | Pasteurization of food |
| Equipment type | Horizontal or vertical |
|---|---|
| Working pressure | 500~600MPa or more |
| Design pressure (operating pressure x 1.1) | 550~660MPa or more |
| Test pressure | Test under customer pressure |
| Vessel Size | See model number below |
| Cycle time | 600 seconds (pressurization time only) |
| Holding Time @Processing Pressure | Customer setting criteria |
| Operating time | 24 hours full operation |
| Pressure vessel life | 200000 cycles guaranteed |
| Model : EHPP-*** | 050 | 120 | 160 | 200 | 300 | 400 | 530 | |
|---|---|---|---|---|---|---|---|---|
| Vessel container processing capacity (kg) | 55 | 125 | 165 | 205 | 325 | 410 | 530 | |
| Vessel Inner Diameter Matter(mm) | 254 | 254 | 254 | 254 | 254 | 305 | 305 | |
| Working pressure(MPa) | According to customer’s use 500~600MPa | |||||||
| Loading basket | Φ250 x L800 | 2ea | 3ea | 4ea | 4ea | 8ea | ||
| Φ350 x L800 | 7ea | 9ea | ||||||
| Equipment size | Length(m) | 4 | 8 | 11 | 13 | 20 | 18 | 23 |
| Width(m) | 2 | 2 | 2 | 2 | 2 | 3 | 3 | |
| Height(m) | 2.4 | 2.4 | 2.4 | 2.4 | 2.4 | 3 | 3 | |
