CE Certified HPP Machine – High Pressure Cold Sterilization Equipment
Ultra-high pressure (HPP) sterilization equipment is a physical cold sterilization system that uses water as the pressure transmission medium. It inactivates microorganisms by applying ultra-high hydrostatic pressure to sealed food. The core mechanism of this technology lies in the uniform and instantaneous penetration of ultra-high pressure into the food, disrupting the cell membrane structure of microorganisms, denaturing proteins, and inactivating enzymes, thereby effectively killing pathogenic bacteria and fungi. The entire process requires no heating, hence it is called low-temperature cold sterilization or non-thermal sterilization.
A daily processing capacity of 2.5 tons corresponds to an equipment chamber capacity of approximately 50 liters, placing it in the pilot-scale to small-scale production range within the HPP equipment series. This specification is positioned for juice processing companies transitioning from small-batch pilot production to large-scale production, or as a supplementary capacity unit for medium-sized production lines. In industry practice, a typical daily output of 50-liter HPP equipment can reach approximately 2.5 tons, suitable for the production needs of juice brands and fruit and vegetable deep-processing companies with annual outputs ranging from several hundred to several thousand tons.
II. Core Structure and Key Technologies of the Equipment
High-Pressure Chamber: The working chamber and load-bearing frame of the equipment are manufactured using steel wire winding prestressing technology. This process involves winding high-strength steel wire around the outer wall of the chamber and applying pre-tension, placing the chamber under pre-stress when subjected to 600MPa ultra-high pressure, significantly improving fatigue resistance and safety margin. Steel wire winding structures are widely used in the industry, and their safety and durability have been fully verified.
Pressure Booster System: The equipment is equipped with an independent high-pressure booster, commonly two sets working in tandem, with a rated power of approximately 107kW, ensuring rapid pressure increase to 600MPa and stable maintenance. The booster, as the core power unit, adopts a modular design for easy sectional maintenance and upkeep.
Control System: Equipped with a PLC programmable logic control system and a touchscreen interface, the equipment enables fully automated control of the entire process, including pressure boosting, pressure holding, pressure replenishment, and pressure release. The equipment features a direct-measurement pressure transmitter to directly collect real-time pressure data from inside the chamber. Process parameters can be recorded and exported, meeting the traceability requirements of food safety management systems such as HACCP. Sealing System: The core sealing components utilize dynamic sealing assemblies adapted for long-term high-pressure operation. This effectively reduces cylinder wear, prevents high-pressure medium leakage, extends the service life of core pressure-bearing components, and reduces the frequency of maintenance and consumable replacement costs.
III. Core Performance Parameters
Working Pressure: 600MPa, adjustable from 0-600MPa to suit different product sterilization targets.
Cavity Capacity: 50 liters, corresponding to a daily processing capacity of approximately 2.5 tons.
Processing Temperature: Sterilization is completed within the 5-20℃ range (room temperature to low temperature), requiring no heating; it falls under the category of cold processing.
Circulation Efficiency: A single batch complete cycle takes approximately 6-12 minutes, including approximately 2-5 minutes to pressurize to 600MPa, with the holding time typically ranging from 2-5 minutes depending on the product type.
Sterilization Effect: Effectively kills common foodborne pathogens such as Listeria, Salmonella, and Escherichia coli, as well as microorganisms such as yeast and mold. Combined with cold chain storage, a shelf life of 30-90 days can be achieved.
Continuous Operation Capacity: The equipment can operate continuously for up to 300 hours without maintenance, suitable for both routine continuous production and peak season production scheduling.
IV. Process Adaptation for Juice Preservation Production Line
Typical Process Route: Fruit and vegetable washing → Juicing/Pulping → Filling and Sealing → Loading into Material Baskets → Transferring to High-Pressure Container → Water Injection and Pressurization → Depressurization → Removal of Finished Product → Cold Chain Storage. The pressure holding time is generally set at 2-5 minutes, and the pressure is set within the range of 400-600 MPa. Specific parameters are determined based on the product type and target microorganisms.
Quality Preservation Advantages: Compared to heat sterilization, HPP technology can significantly reduce the loss of heat-sensitive nutrients. The retention rate of Vitamin C, anthocyanins, and polyphenols can be increased by approximately 20%-30%. The product has no cooked taste, and its color, aroma, and taste are closer to freshly squeezed.
Packaging Requirements: The product must use flexible, sealed packaging that can withstand approximately 15%-18% volume compression without breaking. Compatibility with various sealed container types allows the equipment to adapt to different product packaging needs.
Cold chain requirements: Because HPP does not kill bacterial spores, processed products must be stored and distributed under a complete cold chain condition of 0-4℃, with a shelf life of 30-90 days.
V. Capacity and Production Line Configuration A 50-liter HPP unit with a daily processing capacity of 2.5 tons is typically configured as the core sterilization unit in a juice preservation production line. Taking a typical juice processing workshop as an example:
Pre-processing section: Fresh fruit washing, juicing, pulping, blending
Bottling section: Automatic filling, sealing
HPP section: 50-liter ultra-high pressure sterilization equipment
Back-end section: Drying, labeling, cold chain storage
The entire production line can achieve full-process control from fresh fruit input to finished product warehousing. In terms of production rhythm, the 50-liter unit processes approximately 40-45 kg of product per batch, calculated at 6-8 batches per hour, with a daily capacity of 2.5 tons.
