High Pressure Processing also commonly called as HPP is a cold pasteurization technique by which products that was already sealed in its final package will undergo high pressure by introduced into a vessel and subjected to a high level of isostatic pressure (300–600MPa or 43,500-87,000 psi) transmitted by water. Figure below shows the range of pressure assigned to different conditions.
Pressures above 400 MPa / 58,000 psi at cold (+ 4ºC to 10ºC) or ambient temperature inactivate the vegetative flora (bacteria, virus, yeasts, moulds and parasites) present in food, extending the products shelf life importantly and guaranteeing food safety.
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