Applying Pressure to preserve foods

The technology of food preservation has been undergoing change on a continual basis. All attempts at preservation have to keep in mind the need for preserving the nutrients as much as possible. This is particularly important as far as vegetables are concerned because they are rich in antioxidants and vitamins. The familiar method of Pasteurization has been useful, but this thermal method of preservation has resulted in loss of nutrients. A new method called Pascalization is being studied and basically involves subjecting the foods to high pressure. This application produces foods containing more antioxidants and at the same time kills the microbes present.