Abstract
In the context of the implementation and evaluation of high pressure processing, attention is paid to the kinetic data concerning pressure-induced changes (microbiological reduction, protein denaturation, enzyme inactivation, formation of chemical compounds) with particular emphasis on the applicability of intrinsic time temperature integrators (TTIs) as markers for high pressure (temperature) processes. Milk in this context serves as a case-study. In analogy to intrinsic TTIs, intrinsic pressure temperature time integrators (PTTIs) can be defined, which are pressure and/or heat sensitive components present or formed (in milk) that allow measuring directly and quantitatively the impact of the process without knowledge of the actual processing variables.
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