High Pressure Processing Presses

Quintus HPP presses utilize cold water for inactivating foodborne pathogens and extending the refrigerated shelf life of food and beverages, without the use high temperatures and preservatives.

Benefits of High Pressure Processing

HPP technology is fully recognized by global regulatory bodies as an antimicrobial process with superior capabilities for inactivating many food pathogens of concern. Quintus’ HPP systems are built to last, with high durability and performance, as well as lower maintenance requirements. The unique mechanical and digital solutions used in Quintus’ HPP systems ensure maximum uptime and productivity while minimizing total cost of ownership.

Food Processing

Increase profitability

HPP is revolutionizing the way foods and beverages are preserved, allowing manufacturers and marketers to create innovative products that customers desire, such as preservative free, with all the natural nutrients present. HPP also minimizes the use of energy and chemicals, which is positive from a sustainability perspective.

Pure and powerful

HPP works by placing packaged foods and beverages in a wire wound vessel, filling that vessel with pure water, then pressurizing the water and contents using specially designed intensifier pumps to reach as high as 87,000 psi (6,000 bars).

Reliable

Having supplied high-pressure systems to a wide range of demanding industries Quintus knows how to design, manufacture, and support reliable HPP systems with high durability and performance, as well as lower maintenance requirements.

Higher nutritional value

Consumers are demanding high nutritional values in foods, particularly those present in fresh, raw, or minimally processed varieties. HPP does not affect nutritional components in foods largely because it has no effects on covalent bonds so HPP products maintain their vitamins and bioactive compounds.

How we help our customers

Brochure

HPP Supporting Ready Meals

Brochure

The Quintus® guide to HPP packaging

Brochure

HPP Supporting Pet Foods

HPP Supporting Ready Meals
Brochure

HPP Supporting Ready Meals

The Quintus® guide to HPP packaging
Brochure

The Quintus® guide to HPP packaging

HPP Supporting Pet Foods
Brochure

HPP Supporting Pet Foods

Mostly used in

Baby foods

Beverages

Plant based foods

Food and Beverage

Ready meals

Dairy products

Service Providers

Pet foods

Meat products

Baby foods

Beverages

Plant based foods

Food and Beverage

Ready meals

Dairy products

Service Providers

Pet foods

Meat products

During HPP the pressure reaches up to 6,000 bar (87,000 psi). At this pressure, products will compress approximately 15% of their volume, meaning that HPP packaging must be waterproof, hermetically sealed, and include materials which are flexible to withstand compressions of at least 15%. For these reasons, different plastic materials have traditionally been a popular choice for HPP since many of these are flexible enough to allow containers to compress without breaking and elastic enough to retake their original shapes after the process. Additionally, several sustainable alternatives can be used with HPP such as rPET, PP, PLA and other biodegradable solutions.

Commonly used packaging and materials for HPP include bottles, cups, pouches, trays, in combination with various types of films or closures. Sealing surfaces for films need to be relatively wide, uniform and preferably flat. Sealability (heat seal strength) is an important element for packaging that is subjected to HPP. Cross-hatched patterns are not suitable as they can allow oxygen
diffusion into the packages that will contribute to oxidative deterioration of products.

As a science based technology, HPP is not only fully recognized by global regulatory bodies as an antimicrobial process with superior capabilities for inactivating many food pathogens of concern, but also for slowing down the growth of spoilage bacteria, thereby extending refrigerated shelf life between 2-10 times longer than unprocessed foods.  Both these benefits alone can have a significant
impact on the global challenges of food safety and food waste.

Most conventional food processing methods such as heat and/or chemicals have negative effects on health and nutrition. Consumers are demanding high nutritional values in foods, particularly those present in fresh, raw, or minimally processed varieties. HPP does not affect nutritional components in foods largely because it has no effects on covalent bonds so HPP products maintain their vitamins and bioactive compounds.

Manufacturers using HPP eliminate chemical preservatives used to control microbial growth and reduce the frequency of food safety testing, thus satisfying the demand from customers for preservative-free foods, while reducing operational costs, hence delivering higher company values. HPP has thus become the process of choice among non-thermal food processing technologies. The
assurance of inactivating foodborne pathogens, post packaging, provides food and beverage manufacturers the business-critical food safety confidence for protecting their consumers, as well as ensuring that their brands and company reputations remain untarnished.

Our Quintus ® Care Program reflects our culture of true partnership, as witnessed by near three quarters of a century pioneering pressure technologies. Your immediate and long term benefits of Quintus ® Care includes controlling ongoing operational costs, guaranteed access to parts, regular technical reviews and remedial training, application support, as well as opportunities to participate in ongoing educational seminars

Definitely. HPP guarantees food safety and achieves an increased shelf life, while maintaining the optimum attributes of fresh products. In addition, HPP is highly recognized by numerous food safety authorities (FDA, EFSA…). Food safety is achieved by inactivating vegetative pathogens, including bacteria, viruses, molds, yeasts and parasites by applying 400 MPa (4000 bar/58,000 psi) to 600 MPa (6000 bar/87,000 psi), for a few seconds to around 6 minutes.

HPP is commercially used in wide range of foods and beverages such as ready-to-eat deli meats, fruit and dairy based drinks, baby foods, dairy products, pet food, ready meals, ready-to-cook marinated meats and meals, seafood, and wide variety of plant-based products including guacamole, hummus, salsa, ready-to-eat salads, tofu and plant-based protein meat analogues.

Most food and beverages are applicable for HPP technology. However, certain intrinsic and extrinsic factors are important in determining HPP conditions and satisfying regulatory rules and guidelines.

Related knowledge

Minimizing the risk of foodborne pathogens in raw meat-based pet food with high-pressure processing (HPP)
White paper

Minimizing the risk of foodborne pathogens in raw meat-based pet food with high-pressure processing (HPP)

HPP In-House HPP vs Outsourcing
White paper

HPP In-House HPP vs Outsourcing

HPP QIF 150L for the Food Processing Industry
Brochure

HPP QIF 150L for the Food Processing Industry

HPP Application Centers
Brochure

HPP Application Centers

HPP QIF 400L for the Food Processing Industry
Brochure

HPP QIF 400L for the Food Processing Industry

Food Processing
Video

Food Processing – Youtube playlist

Minimizing the risk of foodborne pathogens in raw meat-based pet food with high-pressure processing (HPP)
White paper

Minimizing the risk of foodborne pathogens in raw meat-based pet food with high-pressure processing (HPP)

HPP In-House HPP vs Outsourcing
White paper

HPP In-House HPP vs Outsourcing

HPP QIF 150L for the Food Processing Industry
Brochure

HPP QIF 150L for the Food Processing Industry

HPP Application Centers
Brochure

HPP Application Centers

HPP QIF 400L for the Food Processing Industry
Brochure

HPP QIF 400L for the Food Processing Industry

Food Processing
Video

Food Processing – Youtube playlist

Need help choosing the right press for your business?

This site is registered on wpml.org as a development site.