NC Hperbaric
High Pressure Processing
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Seafood processing
• Shelf life increase
• Opening seafood shell
• Easy shellfish meat extraction
• Sanitization (inactivation of Vibrio)
Desalted codfish
Shelf life extended by 4-5 times normal
Shucking of oyster
100% yeild, easy opening
Salmon product
Shelf life extended by 4-5 times normal
Deshelling of lobster
100% yeild, raw meat
Pasteurization of crab, raw or cooked
Sea Bream
Shelf life extended by 4-5 times normal
Meat Processing
• Destruction of pathogens : Listeria, Samonella, coliforms…
• Shelf life increase
• Stabilisation of preservative-free or low salt content
products.
Juices and beverages
•Sanitisation and shelf life increase
•Destruction of pathogens microorganisms
•Preservation of colour, flavour & vitamins of freshly
squeezed fruits.
Vegetable products
• Sanitisation and shelf life increase.
• Preservation of colour, flavour and vitamins.
• Reduction of the starch retrogradation of the rice.
• Reduction of PPO activity in avocado.
