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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
High‑pressure processing (HPP) inactivates pathogens and enzymes in food by applying 400–600 MPa for minutes while keeping temperatures below 60 °C.
Origin: Japanese (early 2000s) — Japan
See full technique reference →The technique relies on pressure‑induced protein denaturation, notably myosin in meats, and enzyme inhibition, such as >90 % suppression of pectin methylesterase in fruit juices. This non‑thermal approach preserves flavor and nutrients while achieving ≥5‑log reductions of Listeria monocytogenes and Salmonella spp. in ready‑to‑eat products.
Primary Reaction
Pressure‑induced protein denaturation and enzyme inhibition
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