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<p>High-Pressure Thermal Processing (HPTP) is an emerging food preservation technology that combines elevated pressure with moderate to high temperatures to achieve microbial inactivation while preserving product quality. This review presents a comprehensive overview of the scientific principles, technological developments, and potential commercial applications of HPTP. Key mechanisms such as adiabatic compression heating and the synergistic effects of pressure and temperature are explored alongside advances in equipment design, predictive modeling, and process optimization. The manuscript also highlights applications across diverse food categories,&#xa0;including juices, dairy, meats, seafood, and ready-to-eat meals,&#xa0;and emphasizes HPTP’s ability to reduce the formation of heat-induced food processing contaminants. Recent innovations, such as multilayer canister systems enabling HPTP in conventional HPP equipment, are discussed in the context of scaling the technology from research to industrial use. As consumer demand for minimally processed, high-quality foods continue to rise, HPTP stands poised to play a transformative role in the future of food processing.</p>

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From Concept to Commercialization: Unlocking the Potential of High-Pressure Thermal Processing

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年6月12日

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  • Kai Knoerzer,
  • Robert Sevenich

摘要

High-Pressure Thermal Processing (HPTP) is an emerging food preservation technology that combines elevated pressure with moderate to high temperatures to achieve microbial inactivation while preserving product quality. This review presents a comprehensive overview of the scientific principles, technological developments, and potential commercial applications of HPTP. Key mechanisms such as adiabatic compression heating and the synergistic effects of pressure and temperature are explored alongside advances in equipment design, predictive modeling, and process optimization. The manuscript also highlights applications across diverse food categories, including juices, dairy, meats, seafood, and ready-to-eat meals, and emphasizes HPTP’s ability to reduce the formation of heat-induced food processing contaminants. Recent innovations, such as multilayer canister systems enabling HPTP in conventional HPP equipment, are discussed in the context of scaling the technology from research to industrial use. As consumer demand for minimally processed, high-quality foods continue to rise, HPTP stands poised to play a transformative role in the future of food processing.