Infante Del Río, Juan AntonioIvorra, Benjamín Pierre PaulRamos Del Olmo, Ángel ManuelRey Cabezas, José María2023-06-202023-06-2020090218-202510.1142/S0218202509004091https://hdl.handle.net/20.500.14352/50070High Pressure (HP) Processing has turned out to be very e®ective in prolonging the shelf life of some food. This paper deals with the modelling and simulation of the e®ect of the combination of high pressure and thermal treatments on food processing, focusing on the inactivation of certain enzymes. The behavior and stability of the proposed models are checked by various numerical examples. Furthermore, various simpli¯ed versions of these models are presented and compared with each other in terms of accuracy and computational time. The models developed in this paper provide a useful tool to design suitable industrial equipments and optimize the processes.engjournal articlehttp://www.worldscinet.com/m3as/19/preserved-docs/1912/S0218202509004091.pdfhttp://www.worldscinet.com/restricted access519.6Modellingsensitivity analysisfood technologyHigh Pressureheat and mass transferinactivation of enzymessimulationGlobal OptimizationThermophysical PropertiesKinetic-ParametersBacillus-SubtilisBurgers-EquationAlpha-AmylaseTemperatureMathematicsAppliedAnálisis numérico1206 Análisis Numérico