Fresher Under Pressure Scientific Research
High pressure is essentially a thermodynamic process based on Le Chatelier principle. This principle states that actions that have a net volume increase will be retarded and actions that have a net volume decrease will be enhanced. In the complex workings of a relatively large living bacteria cell, many pressure sensitive processes are impacted by high pressure resulting in the inability of the bacteria to survive. These processes range from protein function, enzyme action, to cellular membrane structure. Small macromolecules that are responsible for flavor, odor, and nutrition, are typically not changed by pressure. Other aspects of high pressure may involve pressure driven mass transport, solubility effects, and physical forces. HPP is a far reaching technology that will impact the safety, quality, and productivity of many biological products from foods to pharmaceuticals.
The ability to produce controlled high pressure conditions at high levels, with large volumes, at affordable cost will generate many new commercial processes. Extensive scientific literature can be found worldwide. Selected abstracts are presented below as examples of past and ongoing scientific efforts. A searchable database of HPP publications can be found at http://www.hpp.vt.edu.