英和和英

名詞

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).