What You Need to Know
Ultra-high pressure processing involves subjecting food to pressures up to 87,000 kPa (12,650 psi) for 2-10 seconds, inactivating enzymes and microorganisms. This process can be used to pasteurize or sterilize food, extending shelf life and reducing the need for refrigeration. The process is considered a 'cold' preservation method, as it does not involve heat, which can help preserve the nutritional value and flavor of food.
Steps
- 1.
HPP Guacamole (Mexico/USA): Preserves fresh avocado flavor without browning for 30+ days
- 2.
Pressure-treated Sashimi (Japan): Kills parasites while maintaining raw texture
- 3.
Cold-pressed HPP Juices (Global): Extends shelf life without heat degradation of nutrients
The Science
Primary Reaction
inactivation of enzymes and microorganisms