عضویت 
ورود اعضا
راهنمای خرید
QFP 2L-7000 pages
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Features and benefits
High pressure (up to 100,000 psi,
690 MPa) inactivates food borne
pathogens and spoilage microorganisms
with little or no change in
organoleptic properties and
nutritional value of foods.
Water pressure medium for predictable
replication into commercial
applications
Precise computer-controlled test
cycles with data acquisition for cycle
analysis and comparisons
Pressure vessel with leak-beforebreak
design and threadless closures
Full range of temperature and
pressure parameters
Single bulkhead connection to
utilities
High Pressure Processing (HPP) preserves a food’s natural flavor, nutrients, and
other sensory properties while extending the shelf life of foods through the inactivation
of microorganisms. The uniform application of this non-thermal food
processing technology also provides the food industry with new products and new
product development opportunities that can fully exploit the functional properties
of food ingredients such as hydrocolloids, proteins, etc.
Some of the successful food applications include dressings, sauces, salsas, packaged
meats, seafood, cut fruit, purees, juices, chilled ready-to-serve desserts, soups,
yogurt, neutraceuticals, pharmaceuticals and other food products.
The research food press 2L is an easy-to-use system designed specifically for basic
research and feasibility testing. Each unit features safe, automatic operation, and
is delivered fully tested and ready for bulkhead connection to customer utilities.
Experience in high pressure equipment
Avure Technologies has been active for decades in the design
and manufacture of high pressure isostatic (equal on all sides)
presses for research and production of advanced materials
and high-performance industrial components. In addition
to the 2L, Avure supplies high-volume high pressure
processing (HPP) food processing equipment for
large-scale production.
