Fig. 1. The principle of isostatic

Fig. 1. The principle of isostatic processing (40)
The basic principles that determine the behavior of foods
under pressure are:
- Le Chatelier’s principle: any reaction, conformational
change, phase transition, accompanied by a decrease in volume
is enhanced by pressure (12, 20, 36);
- principle of microscopic ordering: at constant
temperature, an increase in pressure increases the degrees of
ordering of molecules of a given substance. Therefore pressure
and temperature exert antagonistic forces on molecular
structure and chemical reactions (4);
- isostatic principle: the principle of isostatic processing
is presented in Fig. 1. The food products are compressed by
uniform pressure from every direction and then returned to
their original shape when the pressure is released (40). The
products are compressed independently of the product size and
geometry because transmission of pressure to the core is not
mass/time dependant thus the process is minimized (12, 20,
36).
If a food product contains sufficient moisture, pressure will
not damage the product at the macroscopic levels as long as the
pressure is applied uniformly in all directions (13).