Description
Ultra-high pressure processing inactivates enzymes and microorganisms, extending shelf life and preserving nutritional value and flavor.
Technical
Ultra-high pressure processing involves subjecting food to pressures up to 87,000 kPa (12,650 psi) for 2-10 seconds, inactivating enzymes and microorganisms. This process can be used to pasteurize or sterilize food, extending shelf life and reducing the need for refrigeration. The process is considered a 'cold' preservation method, as it does not involve heat, which can help preserve the nutritional value and flavor of food.
Science
Primary Reaction
inactivation of enzymes and microorganisms
Sensory Profile
Aroma ()
Wine Analogy
Like screwcap vs cork wine closures preserving fresh aromatics
Coffee Analogy
Similar to nitrogen-flushed coffee bags maintaining bean freshness