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早在20世纪80年代初,科学家就发现,对食品进行加压处理,不仅可以实现对食品进行烹调、变熟,而且能对食品进行杀菌、消毒,使食品可以长期保存而不变质。传统的热加工食品不但易变色、变质、变味,而且水果、蔬菜在加工过程中会破坏多达30％的维生素C。而采用高压、超高压处理技术,就能避免上述缺点。到了90年代初,由于高压处理技术和设备的不断完善,使这项技术迅速走向商业化。
Back in the early 1980s, scientists found that pressure treatment of food can not only realize the cooking and maturing of food, but also sterilize and sterilize food so that the food can be preserved for a long time without spoiling. Traditional hot-processed foods are not only discolored, degenerate, and taste bad, but fruits and vegetables can destroy as much as 30% of vitamin C during processing. The use of high pressure, high pressure processing technology, we can avoid the above shortcomings. By the early 1990s, the technology was quickly commercialized due to the continuous improvement of high-pressure processing technologies and equipment.