Uhde High Pressure Technologies

Our Product Manager, Boris Brockhaus, discussed the latest advancements in high-pressure technology in an interview with vegconomist - das vegane Wirtschaftsmagazin. He explained what is behind our innovative high-pressure process, "HPP," and what advantages it offers manufacturers of vegan product alternatives. The interview highlights several applications, including: - Vegan products such as fresh fruit or vegetable juices - Meat and dairy alternatives such as vegan burgers, sausages and soy products - Plant-based milks such as almond, oat and soy milk - Flavoured or infused drinks (e.g. cold brew coffee/tea) Read the full interview here: https://lnkd.in/ehYv7K8K #thyssenkrupp #highpressureprocessing #uhde #hpp

In our prior post presenting the aim of micronization we already talked about benefits of small particle sizes for active pharmaceutical ingedrients (API) in modern pharmaceutics. But how can you decrease the particle size? There are different processes available to decrease the particle size, like milling or spray drying. In recent years, processes using supercritical fluids became more and more popular. One of these high-pressure processes is the "rapid expansion of supercritical solutions" (RESS), a spray drying process using a #supercriticalfluid as solvent. Swipe to learn more about the process! #thyssenkrupp #uhde #scf #supercriticalfluids #supercriticalCO2

Did you know that spores are highly resilient life forms that can contribute to food spoilage and foodborne illness? 🍄 🔬 Inactivating spores is one of the most challenging aspects of food preservation. The sensitivity of spores to pressure varies from species to species. Heat-resistant fungal (HRF) spores are a major concern for fruit processors. They can contaminate fruit juices and other products, resulting in substantial economic loss and food safety concerns. However, High Pressure Processing (HPP) can effectively address this problem. Research has shown that the application of hydrostatic pressure above 500-600 MPa, in combination with other factors such as temperature and duration, can significantly reduce the viability of heat-resistant fungal spores. This is because heat-resistant fungal spores are considered to be pressure sensitive. HPP can help ensure food safety and also extend the shelf life of these products. In contrast, bacterial spores often require a combination of heat and pressure to achieve inactivation. Therefore, HPP is crucial in controlling spore populations in the food industry when used with thermal processing. For more information, please contact Sergej Dimmel, HPP Production at the Uhde HPP Center in Quakenbrück. #thyssenkrupp #highpressureprocessing #uhde #hpp #spores

Did you know that #HighPressureProcessing is highly beneficial for preserving plant-based proteins? Plant-based proteins are a vegan alternative for meeting your daily protein requirements. Popular sources of plant-based proteins include soy, chickpeas, lentils, and peas, which can reduce the risk of developing chronic diseases and improve gut health. These proteins are often processed into plant-based products such as burgers, sausages, and nuggets to mimic the texture and taste of meat. The challenge in preserving these products is to maintain their nutritional value and sensory properties. #HPP can solve this problem by using hydrostatic pressure to inactivate pathogens without altering the structural integrity or sensory properties. It ensures that the products remain safe and fresh for an extended period of time without the need for heat or additives. For more information, please contact Sergej Dimmel, HPP Production at the Uhde HPP Center in Quakenbrück. #thyssenkrupp #highpressureprocessing #uhde #hpp #plantbasedprotein #protein

We are celebrating an important milestone, the 1st anniversary of the Uhde High Pressure Technologies Service Center in Houston, TX! What a fantastic year it has been filled with challenges, new products, great projects and tremendous development and improvement. This year has felt like a decade of growth and achievement, and we couldn't be more grateful. A heartfelt thank you goes out to the entire team whose hard work and dedication have been instrumental in our success. Your passion and dedication have truly made a difference. We would also like to express our deepest gratitude to our customers and partners. Your trust and cooperation have been invaluable, and we look forward to continuing to serve you with excellence. Here's to many more years of innovation, success and partnership! #thyssenkrupp #uhde #highpressure #service 

The Biopharmaceutics Classification System (BCS) is a system to differentiate active pharmaceutical ingredients (API) regarding their solubility and permeability. Especially new developed APIs are often hydrophobic and thus poorly soluble in water (BCS Class 2 or 4). This poor solubility is limiting the bioavailability of the API. One way to overcome this limitation is decreasing the particle size of the API to a size of about 2-200 µm by means of micronization. That way, the specific surface of the API and therefore the solubility are increased. Over the next few weeks, we want to explain to you how you can achieve this type of micronization in an environmentally friendly and sustainable way, so be sure to follow us to find out the answer! #thyssenkrupp #uhde #scf #supercriticalfluids #supercriticalCO2

Did you know there is an innovative way to extend the shelf life and improve the safety of cold brew coffee without compromising its unique flavor? Coffee is one of the most widely consumed beverages in the world. Cold brew coffee is becoming increasingly popular with many people as a refreshing alternative to traditional coffee, especially in hot weather. The taste is mild, balanced and a perfect caffeine boost to start the day! One challenge in preserving cold brew coffee is that the quality and sensory attributes are difficult to maintain because the brewing process is done entirely without heat. High Pressure Processing (HPP) is the solution to this problem. With hydrostatic pressure, pathogens can be significantly inactivated and product safety can be guaranteed. HPP is a non-thermal process that extends shelf life without affecting the color, characteristics and unique flavor of cold brewed coffee products. For more details, please contact HPP Production Sergej Dimmel at the Uhde HPP Center in Quakenbrück. #thyssenkrupp #highpressureprocessing #uhde #hpp #coffee #coldbrewcoffee

At Uhde High Pressure Technologies, we uphold the highest standards of excellence globally. Our unwavering commitment to excellence is reflected in our regular in-house training and technology updates for our global service hubs. Last week, Philipp Teucher, Field and Factory Service Manager, had the opportunity to share his expertise with our Uhde HPT US Service Hub. By keeping Palecki Lukas and his team abreast of the latest standards in the execution of turnarounds in LDPE and urea plants, we are continuously enhancing our operations. Our modern processes and stringent quality methods guarantee the highest quality outputs while strictly adhering to all safety standards. Aligned with our motto, "Excellence is more than a goal — it's a standard practice," we are committed to maintaining the highest standards in all our operations. We're ready to be your turnaround partner 🦾 #thyssenkrupp #highpressure #turnaroundservice

In out tolling center in Quakenbrück, Germany, we offer a wide range of services. In addition to high pressure processing, we also provide color measurement services. 🌈 🍴 Color properties are essential for quality and sensory evaluation in the food industry. By using spectrophotometers before and after High Pressure Processing, we gain insight into how the process affects color, to ensure the desired appearance is maintained or even improved. Thermal or chemical processing methods can change the color by breaking down pigments and causing browning reactions that can change the product's composition. However, HPP preserves nutritional value and extends shelf life without compromising color, taste, or nutrients. Color consistency is critical for consumer perception and quality control. HPP helps to maintain this consistency by minimizing color degradation and reducing the need for preservatives and additives. For more details, please contact HPP Production Sergej Dimmel at the Uhde HPP Center in Quakenbrück. #thyssenkrupp #highpressureprocessing #uhde #hpp #hpptolling

We had the pleasure of welcoming Nadja Håkansson, CEO of thyssenkrupp Uhde, at our site in Hagen, Germany. Nadja Håkansson experienced firsthand the cutting-edge innovations and industry leadership showcased by our team.   Nadja Håkansson remarked: "During my visit, I had the privilege of engaging in meaningful exchanges with the leadership team and various employees, gaining insights into the challenges and opportunities of Uhde High Pressure Technologies. It was inspiring to see how each employee contributes to our holistic performance and #GreenTransformation initiatives. The plant tour was particularly impressive, showcasing the passion and innovation that drive our operations forward. I was especially struck by the team's contribution to the encapsulation of #Photovoltaic cells, highlighting our commitment to sustainability and technological advancement."   Thank you for your visit!   #thyssenkrupp #Uhde #highpressure #UhdeHighPressureTechnologies