High isostatic pressure processing has been termed "pascalization" because it follows Pascal's principle. High isostatic pressure is instantaneously and uniformly transmitted throughout the pressure medium and the food product.
Source: wiktionary
Pascalization
Synonyms for "pascalization"
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It is also termed as hyperbaric pressure processing or ultra-high pressure or high-pressure processing (HPP) or pascalization. In HPP, a food is subjected to high-pressure in the range of 100 to 1000 MPa with or without heat in which pressure is instantaneousy and uniformly transmitted throughout the product irrespective of its size and geometry.
Source: wiktionary
This type of high pressure applied at moderate temperatures is sometimes called pascalization because of its correlation with pasteurization (application of high temperatures at atmospheric pressure).
Source: wiktionary