Chapter Six - High-pressure thermal sterilization (HPTS) and its effect on production of food processing contaminants and quality-related properties in food in comparison to thermal-only processing

Abstract

High pressure in combination with high temperatures is an innovative and emerging technology to efficiently sterilize low acid food products over a long shelf life. In this regard it is crucial to inactivate all pathogenic vegetative microorganisms and in particular spore former and endospores, respectively. Compared to commercial sterilization techniques, with long dwell times and subsequent extensive heat impact, the additional pressure application enables faster heating and cooling rates and instantaneous heating throughout the whole product. Therefore, a less harsh impact on nutritional and sensorial qualities is generally attributed to the so-called high-pressure thermal sterilization (HPTS) by researchers, ideally resulting in a better overall quality of the food product.