ABSTRACT
High-pressure (HP) processing, especially HP pasteurization, is one of the most interesting nonthermal processes of foods due to its growing commercial application over the past few years (TonelloSamson, 2014); the number of industrially installed HP processing lines has reached 261 worldwide. More than 50% of the industrial HP units are located in North America, and 25% is installed in Europe, mainly in the Mediterranean countries: Spain, France, Italy, Greece, and Portugal (TonelloSamson, 2014).
