What is another name for high-pressure processing?

What is another name for high-pressure processing?

• A. Ohmic heating
• B. Irradiation
• C. Pulsed light
• D. Pascalization

Answer: (D)

Pascalization. This name comes from Blaise Pascal and the use of hydrostatic pressure to preserve foods. In this process, foods are subjected to very high pressures, often hundreds of megapascals, which inactivates microbes and enzymes without relying on heat. That means safety is achieved with less heat, helping preserve taste, texture, and nutrients compared with traditional pasteurization. It’s different from Ohmic heating, which uses electrical resistance to heat food; irradiation, which uses ionizing radiation; and pulsed light, which uses brief, intense light pulses. That combination of pressure-based inactivation and minimal heat is why Pascalization is the established term for high-pressure processing.

Pascalization. This name comes from Blaise Pascal and the use of hydrostatic pressure to preserve foods. In this process, foods are subjected to very high pressures, often hundreds of megapascals, which inactivates microbes and enzymes without relying on heat. That means safety is achieved with less heat, helping preserve taste, texture, and nutrients compared with traditional pasteurization. It’s different from Ohmic heating, which uses electrical resistance to heat food; irradiation, which uses ionizing radiation; and pulsed light, which uses brief, intense light pulses. That combination of pressure-based inactivation and minimal heat is why Pascalization is the established term for high-pressure processing.