Modeling of High-Pressure Food Processing Using CFD

Nomenclature ..................................................................................................................... 553

References .......................................................................................................................... 553

High-pressure processing (HPP) is a nonthermal sterilization of liquid and solid food by the

application of high pressure of the order 3000-8000 atm. The process retains the food’s

quality of freshness and nutrient such as vitamins. HPP of foods is of increasing interest

because it permits microbial inactivation at low or moderate temperature with minimum

degradation.