Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ultra‑high‑pressure pasteurization uses 400–600 MPa pressure at mild temperatures to inactivate pathogens while preserving nutrients.
Origin: Japanese (1970s) — Japan
See full technique reference →The high pressure causes rapid protein denaturation and disrupts microbial cell membranes, leading to inactivation. The mild temperature range limits thermal degradation of heat‑labile nutrients and sensory attributes. Combined with mild heat, it can target heat‑resistant spores.
Primary Reaction
Pressure‑induced protein denaturation and membrane disruption leading to microbial inactivation
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.