Question

Application of high pressures around 650 MPa in food processing to reduce the microbial load is called

• A. Pasteurization
• B. Emulsification
• C. Pascalisation
• D. Fermentation

Hint:

The unit of pressure is the Pascal (Pa). This makes it easy to remember that the food processing method using high pressure is called Pascalisation.

Answer 1

The Correct Option is C

The application of high pressure to food is a non-thermal preservation technique known as Pascalisation, or High-Pressure Processing (HPP). This method inactivates pathogenic and spoilage microorganisms by disrupting their cellular functions without using heat, which helps to maintain the food's freshness, flavor, and nutritional value. The name is derived from Blaise Pascal, who studied the effects of pressure on fluids.