Nowadays there is a growing interest in novel technologies that applieshydrostatic high pressures for food preservation. High pres-sure assisted thermal processing (HPTP) can be used for foodproducts sterilization or pasteurization as a function of thetemperature of treatment (Van der Plancken et al., 2012). HPTPutilizes moderate initial temperatures between 60◦C and 90◦Cin which, through internal compression heating at pressuresof 600 MPa or greater, the process temperatures can reach90◦C to 120◦C. The process has been proposed as a high-temperature short-time process, where both pressure andcompression heat contribute to the treatment.