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Everything about Pascalization

Method of preserving and sterilizing food under high pressure

Pascalization, bridgmanization, high pressure processing (HPP) or high hydrostatic pressure (HHP) processing is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product. The technique was named after Blaise Pascal, a 17th century French scientist whose work included detailing the effects of pressure on fluids. During pascalization, more than 50,000 pounds per square inch may be applied for approximately fifteen minutes, leading to the inactivation of yeast, mold, vegetative bacteria, and some viruses and parasites. Pascalization is also known as bridgmanization, named for physicist Percy Williams Bridgman. Wikipedia →

🧭 Start here: a 6-step reading path

  1. Read the overview: PascalizationA 5-minute orientation
  2. Pick up a classic book: PenséesThe most-reprinted book on the subject
  3. Read the landmark paper: Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food ProcessingCited 13 times
  4. Go sideways: PasteurizationA closely related topic
  5. Go sideways: ThermizationA closely related topic

📖 Definitions

Noun A method of preserving and sterilizing food through the use of high pressure.

🗂️ The subject at a glance

  1. Uses
  2. History
  3. Process
  4. Effects
  5. Criticism
  6. Consumer acceptance
  7. Manufactures and equipment

🏆 Landmark papers (most cited)

📚 Books worth reading

Ranked by number of editions on Open Library, a rough measure of how lasting a book is.

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