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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Hydrostatic pressure pasteurization (HPP) uses high hydrostatic pressure to inactivate microorganisms while preserving food quality.
Origin: Japanese industry (1990s) — Japan
See full technique reference →HPP applies 400–800 MPa uniformly to food products at temperatures typically below 60 °C. The immense pressure disrupts microbial cell membranes and denatures enzymes by altering hydrogen bonding and protein folding, leading to rapid microbial inactivation. Because the temperature remains low, heat‑sensitive nutrients and sensory attributes are largely retained.
Primary Reaction
Pressure‑induced disruption of microbial cell membranes and denaturation of enzymes
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