date:May 21, 2012
pressure. It is uniformly applied throughout a food material independent of its mass and time, they added.
Typically, the pressurisation time for foods is independent of the quality of food placed in the pressure vessel, The presence of air in the food increases the pressurisation time, since air is more compressible than water.
According to IICPT, in contrast to the thermal treatment, high pressure processing does not break the covalent bonds in food, and thus helps to preserve the flavour.