2025/08/16 by Sevenich, Robert, Knorr, Dietrich
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #600 Technik #Food Drying and Modeling #Medizin #Microbial Inactivation Methods #Microencapsulation and Drying Processes #angewandte Wissenschaften::630 Landwirtschaft::630 Landwirtschaft und verwandte Bereiche #angewandte Wissenschaften::640 Hauswirtschaft und Familie::640 Hauswirtschaft und Familie #dynamic and static pressure processes #pressure-based classification #pressure‐based food processing #process principles #relevant needs and opportunities
paper · doi:10.14279/depositonce-25000
openalex publication_date 2025/08/16 · openalex created_date 2025/12/16 · openalex updated_date 2026/07/01
Stone tools were the oldest pressure-related food processing tools (approx. 3.3 million years ago) until the use of fire for thermal processing (approx. 0.5–0.3 million years ago) became the prime food processing aid. During the last 40 years, gentle, resource-efficient pressure-related technologies for partial replacement of thermal processes were developed and gained rapid dissemination and acceptance. This paper provides an overview of food processes where pressure is the key mode of action ranging from negative pressures (below 0.00001 MPa) to very high pressure (1400 MPa). Working principles, applications, advantages/limitations as well as needs and opportunities for these processes using dynamic or static pressures are presented. Based on the high number of existing and developing pressure-related unit operations, we propose a new pressure-based food processes classifications system organized in pressure ranges (max. 0.1, 1.0, 10, 100, 1000, > 1000 MPa) embracing the temperature range used in food processing.