The innovation potential in the field of HPTS is the use of this process for ambient stable packed food products, such as ready-to-eat meals with much higher quality compared to existing thermal sterilisation processes.
HPTS can produce less processed foods of high quality, better than heat sterilization alone, where the high quali
ty is due to a lower thermal impact on the product. High pressure allows for homogenous and rapid heating and cooling due to adiabatic ef
fects during pressure build-up and release. Less thermal intensity results in fresher products
with better colour, texture, taste, nutrient content compared to heat sterilization. As this process is based on sufficient heat impact, homogeneity of temperature and monitoring of it is crucial importance.
Developing and validating a temperature sensor for online evaluation will bring this technology forward towards an implementation in the food industry.