korkeapainesäilöntä

Korkeapainesäilöntä, known in English as high hydrostatic pressure processing or pascalization, is a food preservation method that uses high hydrostatic pressure to inactivate microorganisms and enzymes without significantly altering the food's sensory properties, such as taste, texture, and color. This technique is a non-thermal processing method, meaning it does not rely on heat to achieve preservation.

The process involves placing packaged food products into a vessel filled with water. The water is then subjected to very high pressures, typically ranging from 100 to 1000 megapascals (MPa), which is equivalent to thousands of times atmospheric pressure. These extreme pressures disrupt the cell membranes of bacteria, yeasts, molds, and viruses, leading to their inactivation. Enzymes that can cause spoilage or undesirable changes in food are also inactivated by high pressure.

Korkeapainesäilöntä can be applied to a wide variety of foods, including juices, dairy products, meats, seafood, and ready-to-eat meals. It is particularly effective for preserving foods with high acidity or those that are sensitive to heat, as it avoids the degradation of heat-sensitive vitamins and flavor compounds. The method can extend the shelf life of foods while maintaining a "fresh" quality.

The equipment used for high-pressure processing includes a high-pressure vessel, pumps, and a control system. The food is typically packaged in flexible materials that can withstand the pressure changes. After the pressure treatment, the food is cooled to room temperature. While effective, the initial investment in high-pressure equipment can be significant, and the processing times can be longer compared to some traditional thermal methods.