Generic kinetic models for microbial inactivation by high pressure processing (HPP) would accelerate the development of commercial applications. The aim of this work was to develop a generic model obtained by fitting peer-reviewed microbial inactivation data (124 kinetic curves) to first order kinetics (LKM), Weibull (WBLL), and Gompertz (GMPZ) primary...
High pressure processing (HPP) has become the most widely accepted nonthermal food preservation technology. The pressure range for commercial processes is typically around 100-600 MPa, whereas moderate temperature (up to 65°C) may be used to increase microbial and enzymatic inactivation levels. However, these industrial processing conditions are insufficient to achieve...