JBT AVURE High-Pressure Food Processing ...

JBT - AVURE High-Pressure Food Processing Machine Solutions

Supplier: John Bean Technologies (JBT)

AVURE High-Pressure Food Processing Machine Solutions

HPP, a cold pasteurisation technique, is extremely effective. It leverages ultra-high pressure purified water to inactivate bacteria –like listeria, E. coli, and salmonella. Neutralizing pathogens makes it so that packaged foods can stay fresher long

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Surprisingly, all this water and pressure doesn’t harm the food. Quite the opposite, actually. HPP is an incredibly effective way to maintain food’s purity.

By applying pressure evenly in all directions for about one to three minutes, harmful bacteria are inactivated.
Products aren’t subjected to heat (thermal processing) or chemicals, which means they retain their flavor, texture, and nutrients.
Shelf-life is extended up to three times longer than traditional preservation methods.

In addition to bolstering safety and extending shelf life, HPP preserves food’s natural nutrition, freshness, texture, and flavor.

All kinds of foods undergo HPP:

Ready-to-eat and ready-to-cook meats
Ready-meals
Fruits and vegetables
Juices and smoothies
Soups and sauces
Wet salads and dips
Dairy products
Seafood and shellfish

It won’t come as a surprise, then, that HPP is used by food processors across the board. Here are some of the industries you’ll find this technology in:

Meat, Poultry, and Seafood
Fruits and Nuts
Dairy
Grains
Juices and Beverages
Condiments
Prepared Meals
Baby Food
Pet Food
Neutraceuticals

Features & Benefits

High-pressure processing has many benefits – both for the food products you’re creating and for your facility operations.

Maintains food’s fresh, natural taste
Preserves vitamins and minerals
Hydrates and increases yields for seafood
Improves food safety
Provides a clean label solution
Extends shelf-life
Reduces waste and processing inefficiencies

To contact John Bean Technologies (JBT) about JBT AVURE High-Pressure Food Processing Machine Solutions use Get a quote.

Surprisingly, all this water and pressure doesn’t harm the food. Quite the opposite, actually. HPP is an incredibly effective way to maintain food’s purity.

By applying pressure evenly in all directions for about one to three minutes, harmful bacteria are inactivated.
Products aren’t subjected to heat (thermal processing) or chemicals, which means they retain their flavor, texture, and nutrients.
Shelf-life is extended up to three times longer than traditional preservation methods.

In addition to bolstering safety and extending shelf life, HPP preserves food’s natural nutrition, freshness, texture, and flavor.

All kinds of foods undergo HPP:

Ready-to-eat and ready-to-cook meats
Ready-meals
Fruits and vegetables
Juices and smoothies
Soups and sauces
Wet salads and dips
Dairy products
Seafood and shellfish

It won’t come as a surprise, then, that HPP is used by food processors across the board. Here are some of the industries you’ll find this technology in: