Pascalization
Pascalization is a method of preserving food in which a product is processed under very high pressures, leading to the inactivation of certain microorganisms in the food. The technique was named after Blaise Pascal, a French scientist of the 1600s whose work included detailing the effects of pressure on fluids. During pascalization, more than 50,000 pounds per square inch ([convert: unit mismatch]) is applied for around fifteen minutes.[1]