EatrightPREP Registered Dietitian (RD) Practice Exam

Pascalization is another name for which processing method?

Ohmic heating Irradiation Pulsed light High-pressure processing

Correct Answer:

High-pressure processing

Explanation:

Pascalization refers to high-pressure processing of foods, where very high hydrostatic pressure is applied to inactivate microorganisms and enzymes while largely preserving heat-sensitive nutrients and flavors. The term comes from Blaise Pascal, reflecting the pressure-based nature of the method. This distinguishes it from other methods that rely on heat (ohmic heating generates heat through electrical resistance) or radiation (irradiation uses ionizing rays) or pulsed light (brief, intense light for surface decontamination). So, pascalization is the process of using high pressure to achieve microbial inactivation, which is why it’s the correct choice.

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