ABSTRACT
This chapter presents the process engineering considerations for high-pressure processing (HPP) applications including examples of commercial processing units and products. HPP technology will be reviewed including some process and product design considerations for commercial viability and market success. Also highlighted will be
the promising future of pressure-assisted thermal processing (PATP) technology to be used at moderate temperature for the reduction of pressure holding time needed for food pasteurization, and at high temperature for the production of shelf-stable low-acid foods. This will be followed by a review of engineering principles including the mechanisms and kinetics for the reduction of microbial load and the inactivation of enzymes by pressure and temperature. A fundamental understanding of the inactivation of microorganisms and enzymes by pressure and temperature is required for the reliable commercial implementation of HPP and PATP technology. To date, much research has been conducted in model systems, particularly in buffer solutions. Therefore, future efforts must consider the effect of the food matrix including pH, water activity, interactions, and the use of food additives.
