High Pressure Processing (HPP)

High-pressure processing (HPP) is a “nonthermal” food preservation technique that inactivates harmful pathogens and vegetative spoilage microorganisms by using pressure rather than heat to effect pasteurization. HPP utilizes intense pressure (about 400–600 MPa or 58,000–87,000 psi) at chilled or mild process temperatures (less than 45°C), allowing most foods to be preserved with minimal effects on taste, texture, appearance, or nutritional value.

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