Simply by squeezing very hard on the food, food-borne bacteria are destroyed. Ultrahigh-pressure interferes with the ability of pathogens and spoilage microorganisms to survive, literally destroying the complex molecular structure responsible for their reproduction and survival, all without using abusive heat. The smaller molecules responsible for nutrition and taste are not subject to damage. Thus, the texture and shape of these foods are retained remarkably well. The whole process essentially is nothing more than briefly squeezing the food to pressures typically 3 to 5 times greater than that found at the bottom of the sea and then gently releasing the pressure.
Nothing is added.
Safe, nutritional, high quality foods are Fresher Under Pressure . Whether the application calls for large scale batch methodology or continuous pumpable systems, FLOW's breadth of experience and full product range will ensure the ultimate in utility and efficiency. UHP food production has become a commercially viable manufacturing tool due to FLOW's extensive product and application development. For producers around the world, Fresher Under Pressure adds product safety, quality and innovation. Through Fresher Under Pressure , consumers are free to experience better tasting and more nutritious foods without giving up convenience and affordability.