Wouldn't the HPP process break the cell walls of the food being treated. This would lead to poor tasting and faster deteriorating of the food? Freeze drying is

Wouldn't the HPP process break the cell walls of the food being treated. This would lead to poor tasting and faster deteriorating of the food? Freeze drying is a process for preserving food which shares the high pressure aspects of HPP. But apparently the pressure is not as high, and food can be stored for 20 years.