Description
Method of preserving and sterilizing food under high pressure
Technical
Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product. The technique was named after Blaise Pascal, a 17th century French scientist whose work included detailing the effects of pressure on fluids. During pascalization, more than 50,000 pounds per square inch may be applied for approximately fifteen minutes, leading to the inactivation of yeast, mold, vegetative bacteria, and some viruses and parasites. Pascalization is also known as bridgmanization, named for physicist Percy Williams Bridgman.
Sensory Profile
Aroma ()
Wine Analogy
Like the difference between pasteurized and unpasteurized wine - subtle but noticeable freshness
Coffee Analogy
Similar to cold brew vs heat-extracted coffee - preserves delicate aromatics
Perfume Analogy
Comparable to steam distillation vs solvent extraction in essential oils