High pressure processing (HPP) is a technology used for sterilizing an extensive range of food products and thus preparing them for preservation. HPP, also called pascalization, is a freezing pasteurization technique in which the products are introduced into a container subjected to close to the maximum level of isostatic pressure exerted by water. The high pressure eliminates the bacteria, yeast, molds, parasites, and viruses present in the food, extending the life of the product and guaranteeing its safety. View exclusive Global strategic Business report :http://www.transparencymarketresearch.com/sample/sample.php?flag=B&rep_id=12200
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