State of the art and prospects for a conservation process combining High Pressures and High Temperatures (HP-HT)

By Nicolas LEHEBEL - January 2025

Introduction

In the field of food preservation, the search for innovative processes that guarantee microbiological safety while preserving organoleptic and nutritional quality is a key challenge. The combined High Pressure-High Temperature (HP-HT) process is emerging as a potential solution, taking advantage of the synergies between these two technologies to effectively destroy or inhibit micro-organisms, including resistant spores. Although promising, this process still faces major technical challenges, particularly in terms of industrial deployment. This article provides an overview of current advances and prospects for this low-impact preservation process, which could revolutionize the food industry while optimizing environmental impact.

To read the full article, download it here: TechTime Article - January 2025 - HP HT

Any questions? Contact Nicolas LEHEBEL, Technology Project Manager : nlehebel@ctcpa.org