Description
Ultra‑high‑pressure pasteurization uses 400–600 MPa pressure at mild temperatures to inactivate pathogens while preserving nutrients.
Technical
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.
Science
Primary Reaction
Pressure‑induced protein denaturation and membrane disruption leading to microbial inactivation
Sensory Profile
Aroma ()
freshmildpreservedneutralclean
Origin & History
Civilization
Japanese
Era
1970s
Region