Hogedrukpasteurisatie
Sign in to saveAlso known as high pressure preservation, bridgmanization, HPP, high hydrostatic pressure processing
Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product. The technique was named after Blaise Pascal, a 17th century French scientist whose work included detailing the effects of pressure on fluids. During pascalization,
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food preservation
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hydrogen
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nitrogen
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Blaise Pascal
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bacteria
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protein
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microorganism
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pressure
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