Glossary

What is High-Pressure Processing?

High-Pressure Processing

What is High-Pressure Processing?

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 (see: Wikipedia).

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