Pressure

In food processing, controlled force per unit area applied to achieve effects ranging from forming and shaping to extraction and microbial control. High-pressure processing uses extreme hydrostatic pressure to inactivate pathogens and spoilage organisms in juices, meats, and ready meals without heat, preserving fresh flavor and nutrients. Pressure also drives homogenization, extrusion, membrane filtration, and steam sterilization in retorts and autoclaves. Equipment must be engineered for the intended pressures with rigorous safety controls, and processes must be validated so that the applied pressure reliably delivers the intended preservation or textural effect.