High Pressure Processing (HPP)




Stansted Fluid Power    Ltd. Essex, UK 




a) Capacity 2L
b) Working fluid, upto 600 MPa max Water, water/ vegetable oil emulsion
c) Working fluid upto 900 MPa max Ethanol/ castor oil mix
d) Maximum working pressure 900 MPa/900 Bar/130.000 psi
e) Vessel temperature range -20 C to +110 C
f) Heating/ cooling ambient to 110 C
g) Pressure vessel construction  Duplex barrel with W D liner
h) Closure mechanism Yoke type closure with locking tounge plate
i) Time to max pressure 2 min approx. to 800 MPa
j) Repeat pressure cycle 1-10
k) Decompression four stage with manual override
l) Pressure measurement strain gauge transducer
m) Temperature measurement ‘T’ type thermocouple
n) Software  SCADA
A high pressure equipment comprises of mainly a cylindrical steel vessel with high tensile strength, two end closures, a yoke for restraining end closures, direct or indirect pressure pumps for pressure generation, pressure and temperature controls, and loading and unloading equipment. Each processing cycle consists of an initial pressurization period where the pressure builds up and the processing operation can be done either with or without the application of heat. The packaged product should be in flexible or semi flexible pouch, that can sustain very high pressures. The product is then submerged into a pressure transmitting fluid, where water is commonly used. Other liquids like ethanol or glycol, castor oil, silicone oil etc. can also use in various combinations with water or use separately based on the manufacture’s specification.  Small amount adiabatic heating occurs with every 100 MPa increase in pressure. Once the process starts, the hydraulic fluid is pressurized with a pump and the generated pressure is transmitted into the packaged food uniformly from all sides. Since this processing is independent of size and geometry of foods, also acts instantaneously there by the total processing time can be reduced. The process is suitably applied for liquid foods and to foods having a certain amount of moisture content. The transmitted pressure is uniform and simultaneously applied from all directions so that food retained its structure even at high pressures.  Once the pressure is build up to the desired level the product is held at this pressure for a few minutes and then decompression or pressure release takes place. Oncethere is a fall in pressure the product temperature falls below that of the initial product temperature.
   1. Only Liquid and semi moist sample can be high pressure processed
   2. Dried samples cannot be pressure processed 
   3. Each operation is a Batch process, with a maximum of 2L capacity
   4. Pressure range of 100-600 MPa is admissible
   5. Samples should be packed under vacuum, presence of air will collapse the package    
   6.There is no upper limit for the number of samples acceptable



National Lab/R&D's

Standarization & Estimation

Rs. 5000.00/sample



Subsequent sample per element

Rs. 2500.00/sample



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