Question

What is a method of preserving and sterilising food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in it?

Answer 1

Pascalisation
The technique was named after Blaise Pascal, a 17th century French scientist whose work included detailing the effects of pressure on fluids. During pascalisation, more than 50,000 pounds per square inch (340,000,000 Pa) may be applied for around fifteen minutes, leading to the inactivation of yeast, mould, and bacteria.