Quality related aspects of high pressure low temperature processed whole potatoes

An already well established market for High-Pressure treated products, mainly concerning pasteurization, still shows no products commercialized for sub-zero temperature processes. High-Pressure Low-Temperature (HPLT) treatment of food products is still a non-industrialized technology. The quality and safety maintenance of treated foods (as shown in this paper), together with the existing High-Pressure industrial equipment and market (at room or high temperatures) clearly demonstrate the great opportunity of HPLT processing of foods. This paper shows an example of HPLT treated foods in a pilot scale, as a first scale-up attempt.