La Pascalisation ou haute pression à froid tire son nom de Blaise Pascal. Il s’agit d’un procédé innovant de conservation des aliments consistant à soumettre ces derniers a des pressions très élevées, environ 6 fois la pression rencontrée dans les profondeurs de l’océan. Cette technologie présente de nombreux avantages pour la conservation de produits sensibles tels que les jus de fruits :
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