ABSTRACT
In high hydrostatic pressure (HHP) processing, food and
biotechnological substances are compressed up to 1000
MPa to achieve various pressure-induced conversions
such as microbial and enzyme inactivations, phase transi-
tions of proteins, and solid-liquid state transitions. From
the point of view of thermodynamics, transformation of
external work into internal energy during compression
gives rise to a temperature increase. Heat transfer leads to
space-time-dependent temperature fields that affect many
pressure-induced conversions and produce undesired pro-
cess non-uniformities.
