A comparative evaluation of the environmental/economic performance of High Pressure Processing (HPP) technology for food processing is made using Life Cycle Costing (LCC) and Life Cycle Assessment (LCA) methodologies. Thermal pasteurization (TP), in the form of indirect system (with energy recovery) and of retort process, and modified atmosphere packaging (MAP), are taken as benchmark during the evaluation, as traditional food processing technologies typically used to process orange juice (TP) and sliced Parma ham (MAP). Primary data on costs and consumption of HPP, TP and MAP plants were obtained from companies. Secondary data for LCA analysis was retrieved from the Ecoinvent 3.4 database and from available scientific literature.

As a result of the assessment, HPP appears as more expensive than both TP processes, but turns out to have a lower environmental impact in almost all impact categories. Compared to MAP, HPP is less expensive and also has a lower impact in most of the impact categories, as MAP requires a significant amount of packaging materials and food gases.

使用生命周期成本法（LCC）和生命周期评估（LCA）方法对食品加工用高压加工（HPP）技术的环境/经济性能进行了比较评估。在评估过程中，采用间接系统（具有能量回收）和杀菌工艺形式的热巴氏灭菌（TP），以及气调包装（MAP）作为基准，因为通常用于加工橙汁的传统食品加工技术（ TP）和切成薄片的帕尔马火腿（MAP）。HPP，TP和MAP工厂的成本和消耗量的主要数据来自公司。从Ecoinvent 3.4数据库和现有的科学文献中检索了用于LCA分析的辅助数据。

评估的结果是，HPP似乎比两种TP工艺都昂贵，但事实证明，在几乎所有影响类别中，HPP的环境影响都较低。与MAP相比，HPP价格便宜，并且在大多数影响类别中影响也较小，因为MAP需要大量包装材料和食物气体。