As temperature is used in cooking, pressure is also useful for food processing and preservation. The philosophy of the use of pressure (P) in addition to temprerature (T) has been accepted in food science and technology in the recent several years and R & D rapidly progresses in food industries and the related governmental and academic institutions especially in Japan. At present several commercial products using the high pressure technique are on the market. In this report, the principle and the versatile possibilities of high pressure food processing are described, and the present conditions of R & D in Japan are surveyed and finally the combination use of P and T is discussed.
