Description
High‑pressure pasteurisation of guacamole uses 400–600 MPa for 5–10 minutes at near‑ambient temperatures to inactivate pathogens while preserving nutrients and flavor.
Technical
The process applies hydrostatic pressure to disrupt microbial cell membranes and denature enzymes such as polyphenol oxidase, while the low temperature limits thermal degradation of heat‑labile compounds like vitamin C and volatile aldehydes. Pressure also reduces oil phase separation when emulsifiers are present, maintaining a stable creamy texture.
Science
Primary Reaction
Pressure‑induced microbial inactivation and enzyme denaturation
Sensory Profile
Aroma ()
freshgreenavocadoherballightearthycitrusfragrantzestynutty