Mario Gonzalez Angulo is the HPP Food Applications Manager at Hiperbaric High Pressure Technologies. Curious about how your guacamole stays fresh? High Pressure Processing (HPP) is a non-thermal food preservation method that harnesses oceanic-level pressures to inactivate foodborne pathogens and extend the shelf life of various products… all while preserving their nutritional and sensory qualities. We’ll explore the history, application, and potential of this revolutionary technology, as well as its effects on the molecular level.
In this episode, you’ll hear about:
Jump to:
(04:43) pH and water activity determine microbial inactivation.
(06:54) How pressure affects weak bonds, not strong covalent bonds.
(12:50) Why clostridium botulinum struggles to grow in coconut water.
(16:54) The guest’s favorite artist and song
(20:30) Featured artist and song
(22:31) This episode’s Mantra
Featured Artist and Song:
Cheshmhaye Tameshki by Marjan Farsad, sung by Roodabeh Derakhshanian
Links mentioned in this episode:
Hiperbaric High Pressure Technologies
The Scientist by Coldplay, music was chosen by Mario Gonzalez Angulo
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