Description
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.
Technical
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.
Science
Primary Reaction
Inactivation of microorganisms and enzymes by cell membrane disruption and protein denaturation under high isostatic pressure.
Sensory Profile
Aroma ()
freshcleannaturalunaffectedpristine
Origin & History
Civilization
Japanese
Era