Daijyo V
Independent HPP consultancy

HIGH PRESSURE PROCESSING FOR FOOD & SEAFOOD

Discover what water pressure
can do for your products.

HPP uses water under very high pressure inside a sealed vessel to process food. Here is a simplified look at a typical in-pack cycle, using food already sealed in suitable flexible packaging.

1. Load the food basket

ILLUSTRATIVE CUTAWAY
A food basket moves into a water-filled high pressure vesselSix stages show loading, closing and water filling, raising pressure, holding pressure, pressure release, then opening and unloading. Pressure acts in all directions. The vessel stays closed while under pressure. Water pumpschematic Thick-walled pressure vessel · shown in cutaway PRESSUREAmbientVessel open Food stays inside its sealed packs
Sealed food packs are placed in a basket and loaded into the vessel. Packaging must be suitable for HPP.
0:00

What can HPP offer?

Depending on the product and validated process, HPP can reduce susceptible microorganisms and extend chilled shelf life. Shellfish meat separation is another application, with different process requirements.

One process does not fit every product.

Pressure, hold time, temperature and packaging need to be selected and validated. This diagram does not demonstrate humane dispatch of live shellfish or imply welfare approval.

Could HPP help your product?
Start with your product, evidence and business case.

EXPLORE YOUR NEXT STEP →
Technical sources and scope

Supplier-neutral illustration of conventional in-pack HPP. It is not an equipment operating guide. Animation timing is compressed and not a real cycle duration. Pressure is shown qualitatively: selected conditions vary by application. The diagram omits pumps, locking details and safety interlocks for clarity. Actual HPP can cause a temporary temperature rise under compression.

Sources checked 12 October 2026: Hiperbaric: in-pack cycle; Hiperbaric: water-transmitted isostatic pressure; Seafish: species-specific welfare research, page 10.