But in food processing technology, in the late 19th century, Hite demonstrated in 1899 that for the preservation of milk and later fruit and vegetables, but in the 1990s the first commercial high-pressure processed foods were available on the market with the launch of jellies and jams by the Japanese industry in Tokyo Meidi-ya (Mertens, 1995, Thakur, 1998) . But now HPP processes are used for products such as fruit juices, jams, sauces, rice, cakes and desserts, dairy products. (Hugas et al..,