Heat and high pressure: new technique to process food

Researchers are investigating how to improve High Pressure Processing (HPP). Applied to certain foods, high pressure can render inactive some microorganisms and enzymes which contribute to deteriorating these foods when processed. A new version of HPP, the “High Hydrostatic Pressure in combination with Temperature” (HPT) technique, could represent a significant improvement in food processing, by adding a heating step to HPP. The combination of a preheating stage and high pressure is expected to sterilise food products and ensure greater food safety, freshness and nutritional quality, while extending shelf life. The HPT technique is the object of the European research project HIPSTER.
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