A Model for Real Thermal Control in High-Pressure Treatment of Foods

A model for the simulation of thermal exchanges in a complete high-pressure equipment was developed. Good agreement between simulated and experimental timetemperature profiles was found during different processes of pressurization and depressurization. The model allows study of the effect of different variables to improve thermal control in the treatments performed. This work involved an important advance in optimization and regulation of high-pressure processes in the food industry.