HPP: Truth or Myth

Yes or No

Played 65

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About this activity

Test your HPP knowledge.

Created by

DR HISHAM MOHD NOOH

Malaysia

Download the paper version to play

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#	Player	Accuracy	time
1	nadiaa r January 7, 2026	% 100	00:16
2	Syahidah January 7, 2026	% 100	00:37
3	aisya January 7, 2026	% 90	04:15
4	hazim January 7, 2026	% 80	03:15
5	TASYA January 7, 2026	% 80	03:41
6	azmeera January 7, 2026	% 60	04:09
7	yasmin January 7, 2026	% 50	00:36

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HPP: Truth or MythOnline version Test your HPP knowledge. by DR HISHAM MOHD NOOH 1 High Pressure Processing (HPP) can inactivate bacterial spores effectively at room temperature. Yes No 2 Pulsed Electric Field (PEF) technology is mainly applied to liquid foods such as milk, fruit juices, and liquid eggs. Yes No 3 The mechanism of microbial inactivation in PEF is primarily due to electroporation of cell membranes. Yes No 4 Pulse Light has low penetration and works mostly on food surfaces or transparent media. Yes No 5 Ultrasound (>20,000 Hz) creates cavitation bubbles that disrupt microbial cells. Yes No 6 HPP fruit-based chilled products typically last 21–28 days. Yes No 7 PEF-treated apple juice at 50 kV/cm lasted 28 days with no major nutrient or sensory changes. Yes No 8 OMF effectiveness depends on the frequency and number of pulses. Yes No 9 Pulse Light works best when packaging is UV transparent. Yes No 10 Ultrasound alone has limited lethal effect; effectiveness increases with pressure (MS) or pressure + heat (MST). Yes No

HPP: Truth or MythOnline version

Test your HPP knowledge.

by DR HISHAM MOHD NOOH

High Pressure Processing (HPP) can inactivate bacterial spores effectively at room temperature.

Yes

Pulsed Electric Field (PEF) technology is mainly applied to liquid foods such as milk, fruit juices, and liquid eggs.

Yes

The mechanism of microbial inactivation in PEF is primarily due to electroporation of cell membranes.

Yes

Pulse Light has low penetration and works mostly on food surfaces or transparent media.

Yes

Ultrasound (>20,000 Hz) creates cavitation bubbles that disrupt microbial cells.

Yes

HPP fruit-based chilled products typically last 21–28 days.

Yes

PEF-treated apple juice at 50 kV/cm lasted 28 days with no major nutrient or sensory changes.

Yes

OMF effectiveness depends on the frequency and number of pulses.

Yes

Pulse Light works best when packaging is UV transparent.

Yes

Ultrasound alone has limited lethal effect; effectiveness increases with pressure (MS) or pressure + heat (MST).

Yes

You can integrate the game into an LMS compatible with LTI 1.1 or LTI 1.3 such as Canvas, Moodle, or Blackboard. This way, the scores will be automatically saved into the platform’s gradebook.

HPP: Truth or Myth

Yes or No

About this activity

Created by

Download the paper version to play

Top Games

Yes or No

Is it true?

Yes or No

Foot and Ankle Anatomy Quiz

Yes or No

Adjective Checker

Yes or No

Grammys for best song/record

Yes or No

Is it created with Artificial Intelligence? - Complete game

HPP: Truth or MythOnline version

by DR HISHAM MOHD NOOH

High Pressure Processing (HPP) can inactivate bacterial spores effectively at room temperature.

Pulsed Electric Field (PEF) technology is mainly applied to liquid foods such as milk, fruit juices, and liquid eggs.

The mechanism of microbial inactivation in PEF is primarily due to electroporation of cell membranes.

Pulse Light has low penetration and works mostly on food surfaces or transparent media.

Ultrasound (>20,000 Hz) creates cavitation bubbles that disrupt microbial cells.

HPP fruit-based chilled products typically last 21–28 days.

PEF-treated apple juice at 50 kV/cm lasted 28 days with no major nutrient or sensory changes.

OMF effectiveness depends on the frequency and number of pulses.

Pulse Light works best when packaging is UV transparent.

Ultrasound alone has limited lethal effect; effectiveness increases with pressure (MS) or pressure + heat (MST).

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