pascalization

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English

Noun

pascalization (uncountable)

  1. A method of preserving and sterilizing food through the use of high pressure.
    • 1996, Journal of Food Protection, volume 59, page 146:
      High isostatic pressure processing has been termed "pascalization" because it follows Pascal's principle. High isostatic pressure is instantaneously and uniformly transmitted throughout the pressure medium and the food product.
    • 2014, Jatindra Kumar Sahu, Introduction to Advanced Food Process Engineering, page 152:
      It is also termed as hyperbaric pressure processing or ultra-high pressure or high-pressure processing (HPP) or pascalization. In HPP, a food is subjected to high-pressure in the range of 100 to 1000 MPa with or without heat in which pressure is instantaneousy and uniformly transmitted throughout the product irrespective of its size and geometry.
    • 2016, Jose Manuel Recio, Jose Manuel Menendez, Alberto Otero de la Roza, An Introduction to High-Pressure Science and Technology, page 376:
      This type of high pressure applied at moderate temperatures is sometimes called pascalization because of its correlation with pasteurization (application of high temperatures at atmospheric pressure).

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