3) Which industriy started using
High pressure pressure techniques,
Answers
Answer:
Food production industry is your answer
Answer:
Pascalization, bridgmanization, high pressure processing (HPP)[1] or high hydrostatic pressure (HHP) processing[2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food.[3] HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product.[4] The technique was named after Blaise Pascal, a French scientist of the 17th century whose work included detailing the effects of pressure on fluids. During pascalization, more than 50,000 pounds per square inch (340 MPa, 3.4 kbar) may be applied for around fifteen minutes, leading to the inactivation of yeast, mold, and bacteria.[5][6] Pascalization is also known as bridgmanization,[7] named for physicist Percy Williams Bridgman.[8]