Modelling and simulation of heat and mass transfer for liquid type foods under high pressure processes

Abstract

High Pressure (HP) Processing has turned out to be very effective in order to prolong the shelf life of some foods. This paper deals with the modelling and simulation of the effect of the combination of high pressure with thermal treatments on food. The behaviour and stability of this model are checked by various numerical examples. Furthermore, a simplified version of the model is presented and compared with the full model in terms of accuracy and computational time. The models developed provide a useful tool to design suitable industrial equipments and optimize the processes.