Abstract: The fundamentals of the technologies of high pressure are from the perspective of the phenomenon of mass transfer and the thermodynamic considerations. The application of food processing is totally exposed and the relation to the extraction, chemical analysis, and particle formation and reaction process is fully outlined. Moreover, the aim of the processing of green food is to promote new and innovative ideas that eliminate or reduce the use of hazardous materials such reagents and solvents in the operation and design of the process related to food processing. The processing of green food considers the aspects of prospective, market opportunities and industrial scaling in the processes related to high-pressure food.

Keywords : Extraction, Solvents, Reagents, Supercritical fluids, Lubrication.