pascalization
high pressure processing

An early use of pascalization in the United States was to treat guacamole.

In the early 21st century, it was discovered that pascalization can separate the meat of shellfish from their shells.

Other methods of sterilizing foods include food irradiation and high pressure (pascalization).

Hydrostatic pressure has been used in the preservation of foods in a process called pascalization.

From 1990, some juices, jellies, and jams have been preserved using pascalization in Japan.

Pascalization stops chemical activity caused by microorganisms that play a role in the deterioration of foods.

Turmeric juice is bottled commercially through the process of cold-pressing or pascalization.

Because pascalization is not heat-based, covalent bonds are not affected, causing no change in the food's taste.

Pascalization is also known as bridgmanization, named for physicist Percy Williams Bridgman.

However, some treated foods still require cold storage because pascalization does not stop all enzyme activity caused by proteins, some of which affects shelf life.

In pascalization, food products are sealed and placed into a steel compartment containing a liquid, often water, and pumps are used to create pressure.

(see Pascalization)

Although commercial products preserved by pascalization first emerged in 1990, the technology behind pascalization is still being perfected for widespread use.

High-pressure food preservation or pascalization refers to the use of a food preservation technique that makes use of high pressure.

Pascalization works especially well on acidic foods, such as yogurts and fruits, because pressure-tolerant spores are not able to live in environments with low pH levels.

High Pressure Pascalization is a USDA-approved, and is allowed for use on organic and natural products.

There are several side effects of the process, including a slight increase in a product's sweetness, but pascalization does not greatly affect the nutritional value, taste, texture, and appearance.

Because hydrostatic pressure is able to act quickly and evenly on food, neither the size of a product's container nor its thickness play a role in the effectiveness of pascalization.

During pascalization, the food's proteins are denatured, hydrogen bonds are fortified, and noncovalent bonds in the food are disrupted, while the product's main structure remains intact.

Nature's Variety utilizes a food safety protocol called High Pressure Processing (HPP) or Pascalization in its raw diets.

The cold-pressed juices produced by Safterei are made by a form of pasteurization known as Pascalization or High pressure processing (HPP).

In 2011, Evolution produces five types of juice with the pascalization or High Pressure Process, Orange, Grapefruit, Lemonade, Apple and Tangerine.

There is now higher demand for minimally processed products than in previous years, and products preserved by pascalization have seen commercial success despite being priced significantly higher than products treated with standard methods.

Many commercial raw pet food manufacturers now utilize a process called High Pressure Pascalization (HPP) that is a unique process that kills pathogenic bacteria through high-pressure, water-based technology.

Evolution Fresh produces a line of super-premium, cold-pressed juices and in 2010 Evolution invested in a new form of pasteurization equipment, known as Pascalization or High pressure processing (HPP).