GUACAMOLE & AVOCADO PRESERVATION
USING HIGH PRESSURE PROCESSING (HPP)
HPP competitive advantages for avocado products
HPP enables avocado companies to market natural preservative-free products at a global scale. This nonthermal technology significantly extends the shelf life of guacamole and all types of ready-to-eat avocado-based products, keeping the color, aroma and flavor intact for the consumer.
- Food Safety : Inactivate Foodborne Pathogens
- Shelf Life Extension : Up to 60 Days
- Clean Label : No Preservatives.
- Nonthermal : Preserve nutritional qualities.
Extended Shelf Life
Value Added Avocado Products
Maintain natural green color
HPP partially inactivates Polyphenol Oxidase (PPO) enzyme, which prevents browning of avocado products and keeps the natural green color stable for a longer time.
Up to 60 day shelf-life
HPP treated avocado products with a pH less than 5.0 benefit fro up to 60 days of shelf life
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How HPP Works
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THE MOST PRODUCTIVE AND RELIABLE
HPP EQUIPMENT ON THE MARKET
Hiperbaric offers the widest range of industrial HPP machines, reaching up to 6,000 bar / 600 MPa / 87,000 psi, with capacities ranging from 270 to 3,200 kg/h, meeting the requirements of start-ups, small and medium-sized enterprises and large corporations.
Hiperbaric high-pressure machines are designed to be the most reliable equipment on the market. Customer service and innovation are the cornerstones of Hiperbaric, which has become the global benchmark and reference supplier of high-pressure technology for the food industry.
Companies & Brands Using Hiperbaric HPP Technology
VISIT OUR WEBSITE TO LEARN MORE ABOUT HPP TECHNOLOGY
Hiperbaric actively contributes to the dissemination of news and scientific advances in high pressure processing (HPP) technology. Find all this information segmented according to the food application you’re interested in. Case studies, commercial examples of HPP products, scientific white papers, webinars and much more.