Pressure in Food Processing

Welcome to All Sensors “Put the Pressure on Us” blog. This blog brings out pressure sensor aspects in a variety of applications inspired by headlines, consumer and industry requirements, market research, government activities, and you.

Pressure in Food Processing

High pressure processing (HPP) is a method of preserving and sterilizing food. Also called high hydrostatic pressure (HHP) processing, pascalization and even bridgmanization, pressures above 400 MPa (58,000 psi) at cold (+ 4°C to 10°C) or ambient temperatures inactivate bacteria, virus, yeasts, molds and parasites present in food. Unlike other food processes that use heat to remove bacteria, the high-pressure, cold pasteurization approach preserves the taste, freshness and texture of food.

Hiperbaric USA - pressure in food processing

In HPP, a food product sealed in its final package inside a vessel is subjected to a high level of isostatic (uniformly applied) pressure from 300–600 MPa (43,500-87,000 psi) transmitted by water.
Source: Hiperbaric USA.

The process is used for a wide range of foods from juices and beverages to fruits and vegetables and meat and seafood products to baby and infant foods, dairy products and more.

Do you have a pressure sensing question? Let us know and we’ll address it in an upcoming blog.
Email us at [email protected]