Food processing by hydrostatic pressures

Apart from thermal treatment, food preservation may be achieved by the application of hydrostatic pressures. The idea is to destroy the vegetative flora while the food retains its nutritional capacity, flavour and texture.

The hydrostatic pressures applied are very high, on the order of 400 MPa. Ensuring the strength and stability of the equipment used in the process is not simple. Principia has been involved in the structural analyses required for the equipment design.

Also, this equipment is exported to different parts of the world, each with its own seismic environment. Principia has also carried out the corresponding seismic analyses for the various zones.