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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
High‑Pressure Processing (HPP) is a non‑thermal pasteurization method that uses 400–600 MPa to inactivate microorganisms while preserving food quality.
Origin: Japanese (1980s) — Japan
See full technique reference →Under high hydrostatic pressure, cell membranes become permeable, proteins unfold, and enzymes such as pectin methylesterase are denatured. The process operates below 30 °C, typically 4–10 °C, preventing thermal degradation of heat‑sensitive nutrients and sensory attributes.
Primary Reaction
Inactivation of microorganisms via cell membrane disruption, protein denaturation, and enzyme inactivation.
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