What You Need to Know
High-pressure processing involves subjecting food to pressures of up to 87,000 kPa for 2-10 minutes, denaturing proteins, breaking down cell walls, and disrupting enzyme activity. This process can preserve food by preventing the growth of microorganisms and the activity of enzymes, and can also create unique textures and flavors.
Steps
- 1.
HPP guacamole (Mexico/USA): Extends shelf life while maintaining fresh flavor and color
- 2.
Cold-pressed juices (Global): Preserves nutrients and fresh taste without pasteurization
- 3.
Ready-to-eat meats (Europe): Ensures food safety without cooking or preservatives
The Science
Primary Reaction
Denaturation of proteins and disruption of cell membranes