MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES IN FOOD ENGINEERING

High Pressure (HP) has turned out to be very eective in order to prolong the useful life of some food. This paper deals with the modelling and simulation of the eect of the combination of high pressure with thermal treatments on the food, considering the microbiological inactivation that eventually can take place on certain microorganisms. This is very important in order to be able to design suitable industrial equipments and optimize the processes.

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