High Hydrostatic Pressure (HHP)

High hydrostatic pressure (between 100 and 1000 Mpa) is applied to food material consistently and simultaneously from all directions that will eventually destroy the detrimental microbes and indigenous enzymes due to high pressure by providing the pasteurization effect without thermal treatment.
Extends shelf-life without altering the nutritional and health attributes of food commodities. HPP a non-thermal preservation technique that respects the sensorial (colour, flavor, texture, and after taste) properties and nutrient quality owing to the absence of heat treatment