High Pressure Processing (also known as Pascalization) is a method of preserving food and beverages where a product is processed under very high hydrostatic pressure instead of high temperature. This leads to the inactivation of certain organisms and enzymes in the food but saves the nutrients and natural flavor.
The method has been known since 19th century but it started to be popular in 1990s in Japan. One of the best advantages of this method is that food or juice can be processed in the final package which has to be elastic and waterproof.
What can be processed?
How high a pressure is needed?
In our product we are using adjustable pressure up to 6000 bars.
Is it really so high?
Is such high pressure always necessary?
Not always, because each product is unique and it is crucial to apply proper pressure. However, it needs to be high enough to deactivate microorganisms.