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    Question

    The pressure is commonly used in HPP is

    A 100-200 MPa Correct Answer Incorrect Answer
    B 400-600 MPa Correct Answer Incorrect Answer
    C 300-400MPa Correct Answer Incorrect Answer
    D None of these Correct Answer Incorrect Answer

    Solution

    HPP utilizes  intense pressure (about 400–600 MPa or 58,000–87,000 psi ) at chilled or mild process temperatures (<45°C), allowing most foods to be preserved with minimal effects on taste, texture, appearance, or nutritional value.

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