Final answer:
High-pressure processing, a food preservation technique introduced in the 1970s, uses high hydrostatic pressure and often requires heat. It works with the pH of solutions, where a basic solution has a pH over 7, to sterilize food and extend shelf life. Temperature is also crucial as certain bacteria thrive at specific temperatures but HPP generally requires heat outside of these ranges.
Step-by-step explanation:
The first high-pressure processing technologies were introduced in the early 1970s and have a pH between 7 to 12 to 13. They require heat to process. High-pressure processing (HPP) is a method used to preserve and sterilize food, which involves subjecting food to high levels of hydrostatic pressure. The process can increase shelf life and reduce the risk of microbial contamination, as highlighted in resources like 4 C. Ferstl's "High Pressure Processing: Insights on Technology and Regulatory Requirements."
With respect to pH, a basic solution typically has a pH greater than 7, and as the base concentration increases, the pH can rise from a neutral 7, as found in pure water, to values of 12 or even 13. High-pressure processing often works in conjunction with the pH of a solution to ensure food safety and quality, utilizing principles described by the US Food and Drug Administration in their documentation on the kinetics of microbial inactivation through alternative food processing technologies.
Temperature also plays a significant role in food processing methodologies. Psychrophiles and psychrotrophs are bacteria that grow in cold conditions, specifically in the ranges of 0-15°C and 4°C to 25°C, respectively. However, HPP typically requires higher temperatures to be effective. This distinction is important as it emphasizes the variability in food processing requirements depending on the microorganisms present and the desired outcomes.