High Quality Content by WIKIPEDIA articles! Pascalization 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. The technique was named after Blaise Pascal, a French scientist of the 17th century whose work included detailing the effects of pressure on fluids. During pascalization, more than 50,000 pounds per square inch (340,000,000 Pa) may be applied for around fifteen minutes, leading to the inactivation of yeast, mold, and bacteria. Pascalization stops chemical activity caused by microorganisms that play a role in the deterioration of foods. The treatment occurs at low temperatures and does not include the use of food additives. From 1990, some juices, jellies, and jams have been preserved using pascalization in Japan. The technique is now used there to preserve fish and meats, salad dressing, rice cakes, and yogurts.

Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.