1. Why high pressure processing?
High Pressure Processing (HPP) is a method of food processing where food is subjected to elevated pressures (up to 87,000 pounds per square inch or approximately 6,000 atmospheres), with or without the addition of heat, to achieve microbial inactivation or to alter the food attributes in order to achieve consumer-desired qualities. Pressure inactivates most vegetative bacteria at pressures above 60,000 pounds per square inch. HPP retains food quality, maintains natural freshness, and extends microbiological shelf life. The process is also known as high hydrostatic pressure processing (HHP) and ultra high-pressure processing (UHP).