Description
High‑Pressure Processing (HPP) is a non‑thermal pasteurization method that uses 400–600 MPa to inactivate microorganisms while preserving food quality.
Technical
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.
Science
Primary Reaction
Inactivation of microorganisms via cell membrane disruption, protein denaturation, and enzyme inactivation.
Sensory Profile
Aroma ()
neutralsubtleminimal changefreshunaltered
Origin & History
Civilization
Japanese
Era
1980s