Korkeapaineenkäsittely

Korkeapaineenkäsittely, often translated as high-pressure processing or high hydrostatic pressure (HHP) processing, is a non-thermal food preservation method. It utilizes high hydrostatic pressure, typically ranging from 100 to 600 megapascals (MPa), to inactivate microorganisms and enzymes in food products. Unlike traditional thermal processing such as pasteurization or sterilization, korkeapaineenkäsittely generally does not significantly alter the food's sensory qualities, such as flavor, color, texture, and nutritional value.

The process involves placing packaged food products into a chamber filled with water. The water is then subjected to high pressure, which is transmitted uniformly to the food. This pressure disrupts the cell membranes of microorganisms, leading to their inactivation. Enzymes, which can cause spoilage and undesirable changes, are also denatured by the high pressure. The duration of the pressure treatment is typically short, often a few minutes.

Korkeapaineenkäsittely is applied to a variety of food products, including juices, dairy products, meat and seafood products, and ready-to-eat meals. It is particularly effective in extending the shelf life of refrigerated foods. While the primary application is food preservation, the technology is also being explored for other uses, such as modifying food ingredients or enhancing extraction processes. The high initial investment cost for HHP equipment is a factor in its adoption.