Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
High‑pressure processing preserves food by applying isostatic pressures of 100–600 MPa at temperatures below 50 °C, inactivating microorganisms and enzymes while retaining heat‑sensitive nutrients.
Origin: Japanese (1970s) — Japan
See full technique reference →The high pressure disrupts cell membranes and denatures proteins, leading to microbial inactivation. Enzymes such as pectin methylesterase and polyphenol oxidase are also inactivated, reducing enzymatic browning. The process preserves heat‑labile nutrients like vitamin C and carotenoids by avoiding thermal degradation.
Primary Reaction
Inactivation of microorganisms and enzymes by cell membrane disruption and protein denaturation under high isostatic pressure.
You're reading one of techniques available free. Full library with Gastronome.
Key Variables