High pressure is an emerging technology with high potential as a new unit operation in food preservation and processing. The most likely applications will be in combination processes, especially with moderate temperature elevation. However, there are a number of scientific, techno-logical and industrial difficulties to be overcome in order to successfully apply HP/T processes to foods, both from a legislative point of view and from optical quality and consumer acceptability requirements. To overcome these difficulties, a scientific kinetic basis for design, evaluation and optimization of HP/T processes is indispensable.
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