Disinfection of Human Tissues in Orthopedic Surgical Oncology by High Hydrostatic Pressure

Liquids show significant temperature-dependent compressibility under high hydrostatic pressure (HHP). For instance, the specific volume of water at atmospheric pressure decreases by 12% when exposed to 400 MPa (1). Self-ionization of water is also promoted by HHP lowering the pH phase transition of water is triggered under excessive HHP; at 1,000 MPa water freezes at room temperature, whereas at 207.5 MPa the freezing point can be lowered to –22°C (1). This allows for pressure shift freezing of foods with instant and small ice crystal formation, storage of food at subzero temperatures without ice formation, or fast thawing of frozen food by pressurization, allowing gentle processing of foods or food constituents with minimal structural damage.