Understanding HPP (High Pressure Processing) Technology 

• High Pressure Technology (High Pressure Processing, abbreviated as HPP),
  also known as High Hydrostatic Pressure (HHP) technology.
  

HPPIt is a low-temperature, high-pressure sterilization technology commonly used in the food industry. Unlike traditional pasteurization methods that use high temperatures, HPP employs pressures up to6,000 atmospheres to kill microorganisms or inhibit their ability to reproduce. This method effectively sterilizes, extends the shelf life of food, and preserves the original freshness, flavor, and nutritional content of the product." 

• The principle of HPP technology
  
  Food is packaged in a flexible sealed container, and a liquid (usually water) is used as the medium to transfer pressure. At room temperature, a pressure of 1000 to 6000 atmospheres (100 to 600 MPa) is applied, along with appropriate time and temperature (below 50°C). This ensures that the food is subjected to pressure both internally and externally, achieving physical treatment for extracting components and inactivating or killing microorganisms to prevent their reproduction.