抄録
This paper describes the application of high-pressure treatment from a viewpoint of industrial utilization. High-pressure treatment induces the transformation of agricultural and livestock products, and this “pressure history” (the influence of high-pressure treatment) has an effect on later processes. A later enzymatic reaction is promoted by the destruction of the cell walls, even in post-harvest farm products. In addition, the heat-resistant spores decreased after receiving a high-pressure treatment of 200 MPa before heating sterilization, and even heating at 100℃ to 105℃ showed that food could still be sterilized.
