But in food processing technology, at the end of the 19th century Hite in 1899 demonstrated that for the preservation of milk and later fruits and vegetables, but over the years 1990, that the first high-pressure processed commercial foods became 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.,