The accurate knowledge of the thermophysical properties of foods under pressure is essential to optimize high-pressure processes in the food industry. In this paper, two generic models are proposed based on the food composition: the 'additive model under pressure' and the 'shifting approach'. The first one employs thermophysical properties of ice and water under pressure calculated as accurately as possible using sophisticated routines. The 'shifting approach' offers a less accurate, but considerably faster alternative for modeling purposes. This obtains thermophysical properties of foods under pressure shifting data at atmospheric
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