Effect of high pressure treatment to nutritive substances and natural pigments

One of the most promising novel methods of food preservation is the use of high hydrostatic pressure. Under optimal process conditions the natural fre sh taste of meat, fish and of fruit and juices is retained. Pressure is an important thermodynamic factor, as is temperature. Both pres sure and temperature may influence the position of a chemical reaction equi librium and the reaction rate. For thermal processes, reactions in food hav e been throughly investigated. Pressure promoted reactions take place as we ll but to a much lower extend and in some specific cases only (Tauscher 199 5). Examples of pressure effected reactions are presented.