High Pressure Processing (HPP) can eliminate bacteria in foods and beverages with low temperature. The HPP’d products keep the freshness, nutritions and extending shelf life equal to Pasteurization process. Moreover, The High Pressure Technology can use with Meat products such as Ham, Bacon, Oyster without destroy the structure of the products.

The core technology of the system is based on hydrodynamics and fluid dynamics. The technology uses a proprietary rector design that ensures very specific fluid dynamics. The hydrodynamics verify that the liquid will be exposed to the required UV dose. A mathematical algorithm is employed that analyzes the product’s viscosity and other rheological properties. The combination of UV penetration at 254 nm and the exact UV dose yields effective bacterial elimination.