Advantages
- No thermal damage of the product.
- Applicable to thermo labile components.
- No influence on vitamin content of the product.
- No change of the natural flavour.
- No adulteration of food taste.
- No influence on product colour.
- No effect on amino acids.
- Selective treatment of large molecules.
- No adding of preservatives required.
- Alternative food preparation method.
- New food design options available.
Applications
- Sterilization of food e.g. fruit juices fruits spices milk.
- Sterilization of pharmaceutical products e.g. liposome drugs.
- Inactivation of micro organisms e.g. bacteria bacteria spores mould yeast.
- Inactivation of enzymes.
- Structure changes of biological.
- Macromolecules e.g. starch (cold-bonding).
- Denaturation and coagulation of proteins e.g. meet curing.
- Phase modification of lipids e.g. crystallisation of fats
Desk-Top Model for High Pressure Sterilization
Main features of standard model 760.0537:
- Max. sterilization pressure: 7,000 bar
- For solid and liquid products.
- Hand operated pressure generation.
- 25 ml high pressure sterilization cell with quick opening closure.
- 18 ml basket insert.
- Heating/cooling thermostat for sterilization cell.
- Temperature measurement inside the basket insert (digital indication).
- Digital indication of sterilization pressure.
- Turn-key unit (completely piped up and wired).
- Different sterilization cell capacities on request.