Question

The pressure is commonly used in HPP is

A 100-200 MPa Correct Answer Incorrect Answer
B 400-600 MPa Correct Answer Incorrect Answer
C 300-400MPa Correct Answer Incorrect Answer
D None of these Correct Answer Incorrect Answer

Solution

HPP utilizes  intense pressure (about 400–600 MPa or 58,000–87,000 psi ) at chilled or mild process temperatures (<45°C), allowing most foods to be preserved with minimal effects on taste, texture, appearance, or nutritional value.

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