Eat Right Practice Exam

What is another name for high-pressure processing?

1. Ohmic heating

2. Irradiation

3. Pulsed light

4. Pascalization

The correct answer is: Pascalization

High-pressure processing is commonly referred to as pascalization. This method involves applying intense pressure to food products to enhance safety and extend shelf life while maintaining quality. The process works by inactivating microbial organisms and enzymes that can spoil food, without the need for high temperatures, thereby helping to preserve flavor, texture, and nutritional value. Pascalization derives its name from Blaise Pascal, the mathematician and physicist known for his work on the principles of hydrodynamics and pressure. The use of high pressure effectively penetrates the food, resulting in a more uniform treatment compared to traditional thermal processes. The other choices, such as ohmic heating, irradiation, and pulsed light, refer to different preservation and processing techniques that involve heat, radiation, or light, each with distinct mechanisms and applications in food safety and quality.