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IU 38 - reconstruction of the heat conducted from the existing High pressure chamber K-116 into the K-116/3 and connections to residential buildings 22, 24, 26, 30, 32, 34 in a residential street Reeve Radtkego;
Unlike the more traditional 'flash' pasteurisation technology which overcooks ingredients and impairs the delicate flavours, HPP allows products to be treated in their final packaging in a high pressure chamber which is flooded with cold water and pressurised for a short period.
In the HPP process, the product is packaged in a flexible container and is loaded into a high pressure chamber filled with cold water and then pressurized with a pump.