Description
Ultra‑high‑pressure homogenization applies 100–300 MPa over milliseconds to disrupt microbial cells and alter protein structures, enabling non‑thermal pasteurization.
Technical
The process uses rapid pressure jumps to rupture cell membranes, causing release of intracellular contents and denaturation of membrane proteins. The high pressure also induces conformational changes in soluble proteins, increasing viscosity and altering texture. Minimal temperature rise preserves heat‑labile nutrients and sensory qualities.
Science
Primary Reaction
Cell membrane rupture and protein denaturation
Sensory Profile
Aroma ()
neutralslight butteryno off-odorcleanfresh
Origin & History
Civilization
Japanese
Era
1970s