Warming of olive oil processed by high hydrostatic pressure

The temperature increase of olive oil induced by quasi-adiabatic compression has been measured in a high-pressure apparatus for a study of food processing. Using the experimental data and basic thermodynamic relations, the parameters for a simple mathematical modelling of thermal conditions in the oil during its pressure processing were derived. This procedure avoids difficulties connected with a precision determination of the individual thermal properties of the food constituents that are necessary for an exact physical description of the process. The general use of the mathematical model in the pressure technology of the food processing is discussed.