High pressure processing (HPP) is an innovative non-thermal food preservation technology that utilises pressures typically above 100 megapascals (MPa) to inactivate pathogens and spoilage ...
Subsea processing moves critical parts of production processing from topsides to the seabed to reduce backpressure, stabilize flow, and transport hydrocarbons farther and faster with lower emissions ...
High-pressure homogenisation (HPH) represents an advanced, non-thermal processing technology that has rapidly gained prominence within the food industry. By subjecting liquid foods to extremely high ...
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