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Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] 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. [3]
Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food , food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems , improve food security ...
The method, a form of passive controlled-atmosphere storage, works by sealing fruit in the clay-rich mud, restricting flow of air, moisture and microbes, much as a plastic bag would. Discs are formed from two bowl-shaped pieces, which are sculpted from mud and straw, and baked in the sun before being filled with up to 1–2 kilograms (2.2–4.4 ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
A food storage calculator can be used to help determine how much of these staple foods a person would need to store in order to sustain life for one full year. In addition to storing the basic food items many people choose to supplement their food storage with frozen or preserved garden-grown fruits and vegetables and freeze-dried or canned ...
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...
Afrikaans; العربية; Aragonés; Azərbaycanca; বাংলা; Беларуская (тарашкевіца) Български; Bosanski; Català; Čeština
Additionally, the hurdle effect of food preservation, such as by adding lactic acid bacteria and salt to a food product, is illustrated and described. [11] [12] [13] This figure illustrates the pathway of food preservation followed by lactic acid bacteria involving nisin, as well as the pathway of food preservation followed by salt ...