High‐pressure thermal sterilization (HPTS) and ultra‐high‐pressure homogenization (UHPH) are two emerging sterilization techniques that have not been implemented in the food industry yet. The two technologies apply different acting principles as HPTS uses isostatic pressure in combination with heat whereas UHPH uses dynamic pressure in combination with shear stress, cavitation, impingement, and heat. Both technologies offer significant benefits in terms of spore inactivation in food production with reduced thermal intensity and minimized effects on sensory and nutritional profiles. These benefits have resulted in relevant research efforts on both technologies over the past few decades. This state of the art of the discontinuous HPTS‐based and the continuous UHPH‐based sterilization concepts are assessed within this review. Further, various basic principles and promising future preservation applications of HPTS and UHPH for food processing, that are also applicable in the pharmaceutical, biochemical, and biotechnological sectors, are summarized. In addition, the applications and limitations of these technologies in terms of optimizations needed to overcome the identified challenges are emphasized.

中文翻译：

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连续与非连续超高压食品灭菌系统，重点是超高压均质化和高压热灭菌：综述

高压热灭菌（HPTS）和超高压均质化（UHPH）是食品工业中尚未实施的两种新兴灭菌技术。这两种技术采用不同的作用原理，因为HPTS使用等静压结合热量，而UHPH使用动压结合剪切应力，空化，冲击和热量。两种技术在降低食品强度，降低对感官和营养状况的影响方面，在食品生产中的孢子灭活方面均具有显着优势。在过去的几十年中，这些好处导致了对这两种技术的相关研究工作。本文对不连续的基于HPTS的消毒技术和连续的基于UHPH的消毒技术进行了评估。进一步，总结了HPTS和UHPH在食品加工中的各种基本原理和有希望的未来保存应用，它们也适用于制药，生化和生物技术领域。此外，还强调了这些技术在克服已知挑战所需的优化方面的应用和局限性。