A food preservation process utilizing ultra-high pressures to inhibit the chemical processes of food deterioration is known as pascalization.

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Pascalization, also known as high-pressure processing (HPP), uses ultra-high pressures to inactivate microbes and enzymes that cause food spoilage and deterioration, extending the shelf life of food without the use of high temperatures.

A Food Preservation Process Utilizing Ultra-High Pressures to Inhibit the Chemical