200L ultra-high pressure food processor machine

Innovation in the food processing sector is constantly advancing the sector. The 200L ultra-high pressure food processor is a remarkable device that combines cutting-edge technology with exceptional performance.
The use of ultra-high pressure non-thermal sterilizing technology sets this cutting-edge food processor apart. Compared to conventional sterilizing techniques, this innovative technology offers several benefits.

1. The most effective method for preserving food nutrients is ultra-high pressure non-thermal sterilization. Higher temperatures are required for the operation of conventional thermal sterilization methods, such as dry heat sterilization and wet heat sterilization. There will be a significant loss of nutrients as a result of the vitamins, proteins, and other components in food breaking down or denatured due to high temperatures. Food can be treated at room temperature or below using ultra-high pressure non-thermal sterilization technology. The food's temperature changes relatively little throughout this procedure, and the nutrients are scarcely harmed. For instance, juice that has undergone ultra-high pressure treatment can preserve minerals and vitamins like C while also tasting fresher and purer.
2. Techniques for ultra-high pressure non-thermal sterilization can successfully preserve food's original color and flavor. Conventional sterilizing techniques can cause food to lose flavor and possibly darken in color. This can be avoided using ultra-high pressure non-thermal sterilizing technology. It can preserve the food's natural flavor and aroma without causing volatilization or chemical reactions to the flavoring ingredients. At the same time, food color may be preserved because of the relatively low temperature. For instance, ultra-high pressure treatment helps preserve the crisp flavor and vibrant colors of fresh fruits and vegetables.

3. Microorganisms are significantly killed by ultra-high pressure non-thermal sterilizing method. Microorganisms can die when their cell walls and membranes are destroyed by extremely high pressure, which causes the materials inside the cells to leak out. This sterilizing technique can successfully inactivate several heat-resistant spores in addition to having a good killing impact on common bacteria, molds, etc. Ultra-high pressure non-thermal sterilization technology is safer and more dependable than traditional sterilizing methods because it eliminates the need for chemical bactericides and prevents food from becoming contaminated by chemical residues.
Furthermore, the technique of ultra-high pressure non-thermal sterilization is distinguished by its great efficiency and energy conservation. Equipment with ultra-high pressure can process a lot of food quickly, increasing manufacturing efficiency. Furthermore, ultra-high pressure non-thermal sterilization method may save a significant amount of energy and save manufacturing costs because it doesn't require heating. On the other hand, conventional thermal sterilizing technology uses a lot of heat energy, which is not only expensive but also contributes to environmental problems.