High-pressure processing (HPP) of foods is of interest because of its ability to inactivate foodborne microorganisms at low temperatures and without the use of chemical preservatives. This results in a higher-quality food with excellent sensory and nutritional benefits. To quantify the inactivation kinetics of microorganisms under pressure, small-size inoculated studies are frequently performed using laboratory-scale equipment (Fig. 1) to predict large-scale production behavior (Fig. 2).

Fig. 2—Standard production-size high-pressure system currently used for pressurization of foods such as ready-to-eat meats, guacamole, and oysters, and for studies on sterilization of low-acid foods

Early hi…

Fig. 6—Pressure–temperature history of water and oil sample in different pressure media (water or oil). The use of a high-compression heating medium will result in heating of the water-like sample upon pressurization. Ideally, the medium should match the compression behavior of the sample

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