Pascalization

Definition

Pascalization is a method of preserving and sterilizing food by applying high hydrostatic pressure. This process inactivates microorganisms, enzymes, and spores without the use of heat.

5 Must Know Facts For Your Next Test

1. Pascalization is also known as High-Pressure Processing (HPP).
2. It is effective against bacteria, viruses, yeasts, molds, and parasites.
3. The process typically uses pressures between 100 to 800 MPa.
4. Pascalization does not significantly alter the nutritional or sensory properties of foods.
5. This method is commonly used for foods like juices, meats, seafood, and ready-to-eat meals.

Review Questions

• What types of microorganisms can pascalization inactivate?
• How does pascalization differ from traditional thermal pasteurization?
• What are some common food products that utilize pascalization?

Related terms

Autoclaving: A sterilization method using steam under pressure to kill all forms of microbial life.

Pasteurization: A process of heat treatment to kill pathogenic microorganisms in foods and beverages.

Lyophilization: A freeze-drying process used to preserve perishable materials by removing water content.