High Pressure Thermal Processing 1st Edition

Capture the future of food safety and quality with High Pressure Thermal Processing, 1st Edition by Kai Knoerzer and Robert Sevenich. This authoritative volume brings clarity to the evolving field of high-pressure thermal processing (HPTP), combining scientific rigor with practical industry insight.

Explore the fundamentals and applied science behind HPTP—how pressure and heat interact to inactivate microorganisms while preserving flavor, texture, and nutrients. Written for food scientists, process engineers, R&D teams, and regulatory professionals, this book demystifies equipment design, process parameters, microbial inactivation kinetics, and quality management. It bridges laboratory research and plant-scale implementation, helping you translate theory into reliable production outcomes.

Whether you work in the European food sector, North American manufacturing, or international markets, this resource supports smarter product development and compliance. Learn how HPTP can extend shelf life, enhance food safety, and reduce thermal damage compared with conventional methods. The authors’ clear explanations, supported by practical examples and best-practice guidance, make complex concepts accessible for professionals and advanced students alike.

If you’re aiming to optimize processing lines, develop premium chilled or ambient Books, or stay ahead in a competitive global market, this book is an indispensable reference. Add High Pressure Thermal Processing, 1st Edition by Kai Knoerzer and Robert Sevenich to your professional library today and empower your team with proven strategies for next‑generation food processing. Order now to advance safety, quality, and innovation in your product portfolio.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.