High pressure technology

Question

08 Jan 2021

Answer :

Word Count : 360

High-pressure technology, also known as high-pressure processing (HPP) or high-pressure pasteurization, is a food processing technique that utilizes high levels of hydrostatic pressure to achieve preservation and pathogen inactivation in food products. Here are some key points about high-pressure technology:

1. Principle: High-pressure technology uses intense pressure to inactivate spoilage microorganisms, enzymes, and pathogens in food. The process involves subjecting food products to pressures typically ranging from 100 to 800 megapascals (MPa) or higher, which is equivalent to the pressure found at depths of several kilometers under the ocean.

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