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- Pascalization abstract "Pascalization, bridgmanization, or high pressure processing (HPP), is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. The technique was named after Blaise Pascal, a French scientist of the 17th century whose work included detailing the effects of pressure on fluids. During pascalization, more than 50,000 pounds per square inch (340 MPa, 3.4 kbar) may be applied for around fifteen minutes, leading to the inactivation of yeast, mold, and bacteria. Pascalization is also known as bridgmanization, named for physicist Percy Williams Bridgman.".
- Pascalization wikiPageID "28910089".
- Pascalization wikiPageLength "17047".
- Pascalization wikiPageOutDegree "50".
- Pascalization wikiPageRevisionID "698156046".
- Pascalization wikiPageWikiLink Anthrax.
- Pascalization wikiPageWikiLink Antiseptic.
- Pascalization wikiPageWikiLink Atmosphere_(unit).
- Pascalization wikiPageWikiLink Bacteria.
- Pascalization wikiPageWikiLink Blaise_Pascal.
- Pascalization wikiPageWikiLink CRC_Press.
- Pascalization wikiPageWikiLink Carbon_dioxide.
- Pascalization wikiPageWikiLink Category:Food_preservation.
- Pascalization wikiPageWikiLink Category:Pressure.
- Pascalization wikiPageWikiLink Covalent_bond.
- Pascalization wikiPageWikiLink Denaturation_(biochemistry).
- Pascalization wikiPageWikiLink Diamond_anvil_cell.
- Pascalization wikiPageWikiLink Enzyme.
- Pascalization wikiPageWikiLink Escherichia_coli.
- Pascalization wikiPageWikiLink Food_additive.
- Pascalization wikiPageWikiLink Food_preservation.
- Pascalization wikiPageWikiLink Germination.
- Pascalization wikiPageWikiLink Guacamole.
- Pascalization wikiPageWikiLink Hydrogen.
- Pascalization wikiPageWikiLink Hydrogen_bond.
- Pascalization wikiPageWikiLink Hydrostatics.
- Pascalization wikiPageWikiLink Ice.
- Pascalization wikiPageWikiLink Ionizing_radiation.
- Pascalization wikiPageWikiLink Lipid_peroxidation.
- Pascalization wikiPageWikiLink List_of_physicists.
- Pascalization wikiPageWikiLink Mariana_Trench.
- Pascalization wikiPageWikiLink Microorganism.
- Pascalization wikiPageWikiLink Mold.
- Pascalization wikiPageWikiLink Nitrogen.
- Pascalization wikiPageWikiLink Non-covalent_interactions.
- Pascalization wikiPageWikiLink Orders_of_magnitude_(pressure).
- Pascalization wikiPageWikiLink PH.
- Pascalization wikiPageWikiLink Percy_Williams_Bridgman.
- Pascalization wikiPageWikiLink Physical_factors_affecting_microbial_life.
- Pascalization wikiPageWikiLink Pressure.
- Pascalization wikiPageWikiLink Protein.
- Pascalization wikiPageWikiLink Raman_spectroscopy.
- Pascalization wikiPageWikiLink Rice_cake.
- Pascalization wikiPageWikiLink Salad.
- Pascalization wikiPageWikiLink Scripps_Institution_of_Oceanography.
- Pascalization wikiPageWikiLink Shelf_life.
- Pascalization wikiPageWikiLink Shewanella_oneidensis.
- Pascalization wikiPageWikiLink Spore.
- Pascalization wikiPageWikiLink Sterilization_(microbiology).
- Pascalization wikiPageWikiLink Thermization.
- Pascalization wikiPageWikiLink Tuberculosis.
- Pascalization wikiPageWikiLink Typhoid_fever.
- Pascalization wikiPageWikiLink Vaccine.
- Pascalization wikiPageWikiLink Yeast.
- Pascalization wikiPageWikiLink Yogurt.
- Pascalization wikiPageWikiLinkText "High Pressure Pascalization (HPP)".
- Pascalization wikiPageWikiLinkText "High Pressure Pasteurization".
- Pascalization wikiPageWikiLinkText "High-pressure processing".
- Pascalization wikiPageWikiLinkText "Pascalization".
- Pascalization wikiPageWikiLinkText "high pressure processing".
- Pascalization wikiPageWikiLinkText "pascalization".
- Pascalization wikiPageWikiLinkText "ultra-high pressures".
- Pascalization wikiPageUsesTemplate Template:Cite_book.
- Pascalization wikiPageUsesTemplate Template:Convert.
- Pascalization wikiPageUsesTemplate Template:Food_preservation.
- Pascalization wikiPageUsesTemplate Template:Refbegin.
- Pascalization wikiPageUsesTemplate Template:Refend.
- Pascalization wikiPageUsesTemplate Template:Reflist.
- Pascalization subject Category:Food_preservation.
- Pascalization subject Category:Pressure.
- Pascalization hypernym Method.
- Pascalization type Software.
- Pascalization type Quantity.
- Pascalization type Redirect.
- Pascalization comment "Pascalization, bridgmanization, or high pressure processing (HPP), is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. The technique was named after Blaise Pascal, a French scientist of the 17th century whose work included detailing the effects of pressure on fluids.".
- Pascalization label "Pascalization".
- Pascalization sameAs Q1072850.
- Pascalization sameAs Paskalizace.
- Pascalization sameAs Procesado_de_alimentos_por_altísima_presión.
- Pascalization sameAs Pascalisation.
- Pascalization sameAs Hogedrukpasteurisatie.
- Pascalization sameAs m.02v_5nk.
- Pascalization sameAs Q1072850.
- Pascalization wasDerivedFrom Pascalization?oldid=698156046.
- Pascalization isPrimaryTopicOf Pascalization.