What is another name for high-pressure processing?

What is another name for high-pressure processing?

• A. Ohmic heating
• B. Irradiation
• C. Pulsed light
• D. Pascalization

Answer: (D)

High-pressure processing preserves foods by subjecting them to very high hydrostatic pressure to inactivate microbes, often with little or no heat to maintain flavor, nutrients, and texture. This method is commonly known as Pascalization, a term derived from Blaise Pascal, and it directly names the pressure-based technique. That makes Pascalization the best answer because it specifically refers to this non-thermal (or minimally thermal) preservation approach, distinct from methods that rely on heat or other energy forms. Ohmic heating uses electric current to heat foods, irradiation uses ionizing radiation, and pulsed light employs brief intense light pulses—none of these are called Pascalization.

High-pressure processing preserves foods by subjecting them to very high hydrostatic pressure to inactivate microbes, often with little or no heat to maintain flavor, nutrients, and texture. This method is commonly known as Pascalization, a term derived from Blaise Pascal, and it directly names the pressure-based technique. That makes Pascalization the best answer because it specifically refers to this non-thermal (or minimally thermal) preservation approach, distinct from methods that rely on heat or other energy forms. Ohmic heating uses electric current to heat foods, irradiation uses ionizing radiation, and pulsed light employs brief intense light pulses—none of these are called Pascalization.