Ultra-high pressure food sterilization belongs to non-thermal processing technology, compared with thermal processing, its advantages are:

1. Kill harmful microorganisms without dead ends;

2. It can achieve sterilization and enzyme killing at room temperature or lower temperature, which reduces the loss and deterioration of food nutrients, color, aroma and taste caused by high heat treatment compared with traditional heat treatment;

3. Due to the fast and uniform pressure transmission speed, no pressure gradient, ultra-high pressure treatment is not affected by the size and shape of food, making the ultra-high pressure processing process relatively simple

4. Less energy consumption, only need to be pressurized by hydraulic high-pressure pump in the boost stage, while constant pressure and step-down stage do not need to input energy

5. The equipment is simple to operate, safe and reliable

      The company can design horizontal and vertical ultra-high pressure food sterilization and preservation equipment with different specifications according to user requirements to meet the requirements of different users.

      Scope of application: food includes juice, milk, wine, fruits, vegetables, pickles, sea cucumbers, abalone, oysters, scallops, clams, squid, meat products, egg products, rice, starch, etc.