High Pressure Processing

By R. Eggers, S. Pilz. 2011

281 citations recorded by the source corpus.

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Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages (2017, background): “So, the products are compressed independently of the product size and geometry because transmission of pressure to the core is not mass/time dependent; thus the process is minimized [12].”
Advances in High-Pressure Processing of Fish Muscles (2015, background): “In general, application of 300 MPa or higher for a few minutes at room temperature (RT) has been suggested as the adequate treatment to inactivate vegetative micro-organisms in many foodstuffs [32].”
Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon) (2013, unknown): “The food subjected to HP treatments near or at room temperature does not undergo significant chemical changes (Farkas and Hoover 2000; Tauscher 1999) and induce inactivation of bacteria (Sun and Norton 2008).”