Results published are scarce and most of them have been
obtained using a laboratory or small pilot scale high pressure
equipment, with an un-thermostatized vessel. Since different
equipment, methodology and food matrices are usually used, it is
complicated to obtain solid conclusions about the effect of HPHT
technology on carotenoid and chlorophyll content and its potential
use for vegetable processing, in particular for successful scaling-up.
Consequently, the objective of this investigation was to study the
effect of HPHT processing using an industrial scale equipment on
both carotenoid and chlorophyll content on a wide range of commonly
consumed vegetables (carrot, tomato, red pepper, broccoli,
green pepper and spinach), so that results will be useful for the
future implementation of this technology at an industrial scale.