Quid magis est saxo durum, quid mollius unda? Dura tamen molli saxa cavantur aqua.

Publio Ovidio Nasone (43 a.C. - 18 d.C.) - Ars Amatoria, Liber I

Application of HHP (High Hydrostatic Pressure)

The innovative technologies based on very high hydrostatic pressures represent one of the most promising solutions for the preservation of foodstuff, aiming at improving the health and safety and at extending the shelf life, while safeguarding the natural organoleptic and nutritional characteristics.

Indeed the permanence of the material under high pressure (typically variable from 300 to 1,000 MPa) for a given time (from few seconds to some minutes) causes the destruction of a great variety of harmful microorganisms without impairing the flavour, the colour and the nourishing power.

The HHP treatments are applicable to products having high liquid content (juices, shakes, fruit puree, gravies, jams and jellies, fishes and seafood) whereas they are poorly efficient in the case of dry products or porous materials filled with air.

On this subjects AQUAVIS will be engaged in the promotion of the scientific knowledge and in the dissemination of the technology in the frame of a partnership with firms, cooperatives and consortiums operating in the production and trading of foodstuff having a marked “natural” aspect, for which it is commercially strategic the employment of mild processing techniques.

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