Determining Thermal Effects in High-Pressure Processing

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).

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