Which of these is a critical factor that determines the effectiveness of HPP?

High-Pressure Processing (HPP) is a non-thermal food preservation method that aims to extend the shelf life of food products while maintaining their quality. Among the critical factors in HPP, pressure plays the most significant role.

The effectiveness of HPP is largely determined by the amount of pressure applied to the food product. During the HPP process, food is subjected to extremely high pressures—typically between 200 and 600 megapascals—which can result in the inactivation of microorganisms and enzymes that can cause spoilage and foodborne illnesses. The high pressure alters the structure of these microorganisms and can denature proteins, thereby enhancing the safety and extending the shelf life of the food without the need for high temperatures.

While temperature, light exposure, and pH levels can influence various aspects of food preservation, they are not the primary factors defining the effectiveness of HPP. For example, while temperature can affect enzyme activity, it is not the focal point of the HPP strategy which primarily revolves around pressure. Therefore, the critical factor that determines the effectiveness of HPP is indeed the pressure applied during the process.