High Pressure Processing

The primary aim of treating foods with high pressure processing in most cases is to reduce or eliminate the relevant foodborne microorganisms that may be present.

Applying high pressure uniformly throughout a food product is another method of non-thermal food preservation. This inactivates microorganisms, spores and undesirable enzymes, and increase the shelf-life of foods without the used of chemical preservatives.

The pH and water activity of foods can also significantly affect the inactivation of microorganism by high pressure processing.

Japanese is a leader in this technology. In Japan, the technique has been used since 1990 on some juice, jams and jellies.

Although it was discovered in 1899, treating foods with high pressure is a relatively mew method of preservation and one still under development.

High pressure processing or pascalization is named after Blaise Pascal, a 17th century French scientist who describe how contained fluids are affected by pressure.

Jams made by high pressure processing retain the taste and color of fresh fruit, unlike conventional cooked jams. High pressure processing is also used in yoghurts, salad dressings and citrus juices.

The draw back of this method it is costly to implement, but interest in the technique was revived during the 1980s and 1990s.

In recent years, food preservation strategies have been developed that combine high pressure processing with the use of anti-microbial food additives.
High Pressure Processing