PERFORMANCE UNDER PRESSURE

摘要

It's hard to pin down exactly when high-pressure processing (HPP) for food graduated from a novel technology two decades ago to the mainstream status it now enjoys. But with a global annual growth rate of nearly 25 percent, it's clear that food manufacturers have embraced HPP as another viable method of serving up to consumers safe, tasty products—from salsa and guacamole to lunchmeat and juices and more.