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HPP kill step parameters (time & pressure) for Juice and/or Almond

HPPJuice Almond Milk validated kil step parameters Time & Pressure Hazard Analysis Published Guidelines for HPP

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#1 ToddK

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Posted 23 July 2017 - 02:18 AM

I have been trying to find some published guidelines for HPP kill step parameters (time & pressure) in juices and almond milk.  If anyone could offer any resources or direction would be greatly appreciated.


​Thanks,

Todd

 



#2 Charles.C

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Posted 24 July 2017 - 06:56 AM

I have been trying to find some published guidelines for HPP kill step parameters (time & pressure) in juices and almond milk.  If anyone could offer any resources or direction would be greatly appreciated.


​Thanks,

Todd

 

 

Hi Todd,

 

Some info almond milk, juices here -

 

Attached File  high pressure processing food and beverage,2015.pdf   3.17MB   53 downloads

 

A general comment -

 

High Pressure Processing (HPP)

To ensure the cold pressed, bottled juice arrives to you fresh, with all of its original nutrients, we use a method called HPP (High Pressure Processing) instead of the conventional method of pasteurisation.

HPP is a non-thermal food processing technology that allows juices made with vegetables and fruit to obtain a longer shelf life. The technology is softer than a conventional thermal treatment, like pasteurisation, as it doesn't modify the sensorial quality (taste) and the nutritional quality is preserved. Most importantly, High Pressure Processing inactivates spoilage micro-organisms, so that we can be sure you can safely enjoy your juice.

The bottles are put into a high pressure chamber which is flooded with cold water and subjected to 3 minutes of high pressure - 6000 bars in fact, which is the equivalent to five times the pressure in the deepest ocean. Again, no heat is used reaching a maximum of 4degC. The process makes the juice both safe and gives it a shelf life of up to 30 days.

By using HPP instead of conventional heat pasteurisation we capture the fresh taste, vibrant colour and maximum health benefits of our raw vegetables and fr

 

http://www.b-fresh.co.uk/process/hpp/


Kind Regards,

 

Charles.C


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#3 rtanit

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Posted 24 July 2017 - 03:24 PM

http://www.foodautho..._processing.pdf



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#4 ToddK

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Posted 24 July 2017 - 05:42 PM

Hi Charles-

Thanks for all of the attachments.  Though I am only able to view and download one of them...high pressure processing food and beverage, 2015. It says that there are 8 downloads.  If possible, when you have a moment, would you be able re-attach the others.  

Most appreciated....Todd K



#5 Charles.C

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Posted 24 July 2017 - 09:21 PM

Hi Charles-

Thanks for all of the attachments.  Though I am only able to view and download one of them...high pressure processing food and beverage, 2015. It says that there are 8 downloads.  If possible, when you have a moment, would you be able re-attach the others.  

Most appreciated....Todd K

Hi Todd,

 

8 downloads means 8 people have downloaded the ONE File.


Kind Regards,

 

Charles.C


#6 ToddK

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Posted 24 July 2017 - 10:19 PM

Yep.  I see that now.  First time posting.  Thanks again Charles.







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