600 MPaHyper-Pressure
Precision the data proves
Based on international scientific papers and official Hiperbaric data. 99.9% precise shucking at the optimal pressure for each species.
99.9%
Shucking success rate
Precise pressure control
Automatic setting of 200–600 MPa to the optimal condition per species. Pacific oyster: complete shucking at 300 MPa in 2 min.
100%
Nutrient retention
Non-thermal nutrient retention
Under the cited test conditions, key nutrients and texture were retained, with chilled shelf life extended by up to 28 days.
600
MPa
Additive-free safe processing
Under validated product-specific conditions, 600 MPa HPP reduces target vegetative pathogens. Shelf life may extend 2–3× without chemical additives.
15×
Production efficiency
Industrial productivity
A 120-second cycle per 40 kg batch. American lobster yield rises from 25% to 43%, with 15× the throughput of manual processing.
6 essentials of non-thermal high pressure processing
See the core strengths and the technical limits of HPP technology at a glance.
Non-thermal method
Limits nutrient loss; retains flavor and texture
Isostatic pressure
Uniform pressure from every direction helps hold the original shape
Powerful pasteurization
Ruptures cell membranes, denatures enzyme systems, suppresses spoilage microorganisms
100% shucking without cooking
Breaking down adductor muscle protein maximizes yield
Longer shelf life
Suppressing endogenous degrading enzymes adds up to 28 days
Lower labor cost
Automated processing minimizes manual work
Equipment cost
Costly equipment is required up front
Not for dry foods
A water medium is required, so dry foods cannot be processed
No sterilization of spores
Bacterial spores resist sterilization; only vegetative cells are inactivated
What each pressure range achieves
HPP applies a precise pressure range of 200–600 MPa depending on the purpose. Each step achieves a different effect.
200 MPa
Shucking of bivalves begins
The lowest pressure band at which the adductor muscle bond starts to release in bivalves such as oysters and mussels.
300 MPa
Industry standard midpoint
The global standard pressure applied to shucking and pasteurization for most seafood.
400 MPa
Meretrix clam shucking
The pressure at which species with a strong adductor bond, such as Manila clams and Meretrix clams, reached complete shucking in the cited tests.
600 MPa
Vegetative pathogen control
Physically inactivates target pathogens — Salmonella, Listeria, norovirus — under validated conditions, but not bacterial spores.
Compression rate
2.2–2.4 MPa/s
About 130–150 seconds to reach target pressure
Depressurization time
≤ 4 s
An ultra-fast valve gives instant depressurization, preventing tissue damage
Process medium
Purified water / seawater
Seawater strengthens salt content and flavor penetration
We stop the clock at the tastiest moment
HPP does more than pasteurization. It fixes the exact point where maturation reaches its peak and carries that same taste through to the moment you open the pack. That is why the value of this technology shows most clearly in foods made by fermentation and marination.
LE CHATELIER
Selective denaturation
Pressure acts only on bonds that involve a change in volume. The tertiary structure of proteins unfolds, but low-molecular covalent bonds such as aroma compounds, amino acids and vitamins barely change in volume, so they remain as they are.
ENZYME · MICROBE
Maturation clock halted
Through the pressurization phase, the activity of the endogenous enzymes that drive maturation and the metabolism of fermentation microorganisms are suppressed together. Run the process at the optimal maturation point set by sensory evaluation and that state is fixed.
PASCAL · ISOSTATIC
Isostatic transmission
Pressure is transmitted instantly and at the same magnitude throughout the medium. There is no temperature gradient warming the surface first as with heat, so processing is uniform regardless of pack thickness or shape.
ADIABATIC
Effectively heat-free process
Adiabatic compression raises the temperature by about 3°C per 100 MPa. Starting from a chilled product temperature, the peak stays in the low 20s °C and returns to the original temperature the moment depressurization begins.
Product temperature through the pressurization cycle
Before pressurization
0.1 MPa
0–4°C
Goes into the chamber at chilled product temperature
Pressurization · hold
600 MPa
About 22°C
A rise from adiabatic compression, not from heating
After depressurization
0.1 MPa
0–4°C
As the pressure releases, product temperature comes back with it
HEAT · WHAT IT TAKES AWAY
Aroma compounds evaporate first. This is where the scent of soy sauce and the distinctive aroma of jeotgal disappear fastest.
Tissue collapses. Crab meat crumbles, roe hardens and octopus turns rubbery.
The taste is rebuilt. Protein coagulation and the Maillard reaction turn it into a different food from what was marinated.
PRESSURE · WHAT IT LEAVES
The amino acids and peptides that maturation has built do not respond to pressure, so the savory depth stays exactly as it was.
Temperature never rises, so the grain of the flesh, its springiness and its bite remain.
The sensory quality at the moment of processing holds through the whole shelf life, right up to the point you open the pack.
We pack it first, and only then apply pressure
Jeotgal and soy-marinated products go through pressurization exactly as they are, sealed in the finished pouch. There is a reason the order cannot be reversed, and that order is what secures taste and pasteurization at the same time.
FLEXIBLE POUCH ONLY
15% compression
At 600 MPa water compresses by about 15%. Only flexible packaging that shrinks and springs back with this volume change can go through the process; rigid containers such as glass jars cannot be used.
ZERO RECONTAMINATION
Pack, then pasteurize
Pasteurization happens in the final sealed state, so it minimizes the risk of post-process recontamination. For jeotgal and marinated products, which cannot be portioned after pasteurization, this order is decisive.
BATCH DENSITY
Minimal headspace
Reducing the air layer inside the pack transfers pressure straight to the contents and lets more units ride in a single batch. This is where the portion pack format ties directly to process efficiency.
| Jeotgal | Soy-marinated | |
|---|---|---|
Process outcome | Maturation — halted at its peak | Soy sauce uptake — osmosis halted |
Why no heat | Aroma escapes and it turns dull | Crab meat crumbles and roe hardens |
Pack format | One meal, 50 g sealed pouch | Raw seafood sealed in the pouch with its sauce |
Chilled target | 90–120 days | 21–30 days |
Additives | ZERO | ZERO |
Conditions redesigned
In high-salt, low water activity environments the protective effect of solute osmosis can change how far pressure inactivates microorganisms, so we redesign pressure and hold time item by item. Bacterial spores are not inactivated, so a chilled cold chain is a precondition.
* Every item in this catalog is at the development concept stage and has not launched yet. The specifications, figures and shelf life shown are development targets and may differ from the final launch specification.
Method comparison
A comparison of the core differences between non-thermal HPP and conventional thermal or manual methods.
| HPP | Conventional thermal / manual method | |
|---|---|---|
Nutrient retention | High retention of vitamins, amino acids and polyunsaturated fats | Heat destroys nutrients and changes texture |
Shucking yield | Uniform pressure separates meat, little damage | Manual damage and low yield (about 25% for American lobster) |
Pasteurization | Physical rupture of cell membranes, zero chemical additives | Requires chemical additives or heat pasteurization |
Shelf life | Up to 28 more days in chilled storage | Limited to 3–5 days; frozen storage required |
Energy efficiency | Non-thermal method, minimal carbon emissions | High energy consumption, environmental burden |