High pressure: nf High pressure is a means of preservation consisting of subjecting food to pressures of the order of 3 to 500 bars (or kilopascals) for several minutes, which causes the destruction of contaminating micro-organisms. The hygienic quality of the products is improved, and the organoleptic characteristics (texture and taste in particular) and the nutritional value remain almost intact. Mainly used in Japan (fruit juice, dairy products...
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