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andrewmutz

If high pressure slows down the spoilage, can I use a pressure chamber to preserve food, rather than a refrigerator?

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It's called high pressure processing or pascalization.

Yes absolutely. It's really cool.

https://en.wikipedia.org/wiki/Pascalization

It's also a nifty way to loosen meat from the shells of lobsters, crabs, etc.

This seems like it would be a great way to make long lasting milk which doesn't taste like UHT milk. Apparently it does work, but perhaps regulation hasn't caught up with it yet [0].

Edit: Seems that it may not be as effective in milk because of a pressure resistant enzyme [1]

0: https://www.hiperbaric.com/en/hpp-milk-high-pressure-process...

1: https://www.foodnavigator.com/Article/2022/03/11/hpp-milk-co...

Or just freeze it for up to 3 months https://www.dairy.com.au/dairy-matters/you-ask-we-answer/can...

Good luck peeking in the fridge every 5 mins like some do!

Maybe a pressure hatch is the answer to snacking

Or an aimed quick release to utilize a jet of pressure to make the snack shoot to a target location.

If hotdog+buns were kept under pressure, would they stay fresher while being carried in a t-shirt cannon-like form factor at a stadium?

If your pressure-feeder can forcibly whack your hotdog into a metal receptacle, it’ll create a cool scifi-like vapor effect. Very cyberpunk.

Yeah, as you add things it takes a photograph of it, then you can browse those. The new item is placed inside section A (short term), which is then pressurized. The item is them transferred to section B (long term) via automation.

On requesting an item the automated insides transfers it to section A, closes the hatch between A and B, then de-pressurizes A.

What happens if you combine both?

PV = nRT [0]. The (P)ressure is directly correlated with the (T)emperature. You would need to use a small (V)olume to balance the equation.

[0] https://en.wikipedia.org/wiki/Ideal_gas_law

poor application of the gas law. There is no reason to treat the situation as adiabatic. Theoretical assumptions are important!

To elaborate on the other comment, the ideal gas law isn't applicable when you can add or remove energy/mass to the system. There's no reason you can't pack a refrigerator sized chamber with enough air to be high pressure at a low temperature. Based on the equation, you get to choose what n is so you if you set T to a normal refrigerator temp of ~4C then you can vary n to get whatever P you want. I hope that made sense.

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