Scientific basis for high pressure/thermal food processes

Abstract

Research needs are identified, and an overall strategy is presented for establishing a scientific basis for assessment, design and optimization of processes combining high pressure and moderately high temperatures (HP/T). In an initial phase, the kinetics is studied of HP/T induced changes in relevant food aspects. The kinetic knowledge obtained is indispensable to the development of a terminology and methods for quantitative HP/T- process assessment. At its turn, quantitative process assessment enables process design and optimization. Also self-life studies, and studies of the performance of HP/T- equipment, rely on the terminology and methods developed.