Pressure treatment can be used to process both liquid and
high-moisture-content solid foods. Pressure processing is a
lethal to microorganisms but at relatively low temperatures
(0-40oC) covalent bonds are almost unaffected. The limited
effect of HPP (at moderate temperature) on covalent bonds
represents a unique characteristic of this technology because
HPP has a minimal effect on food chemistry (4). HPP provides
a means for retaining food quality while avoiding the need for
excessive thermal treatments or chemical preservation (2)