Modeling of heat and mass transfer in a pressure chamber with an injection inlet working

In this paper, the regularities of macroscopic displacement of the fluid caused by compression and heterogeneous temperature fields during high pressure processing. Hands-on attitude to increase in temperature and as a consequence of the presence of convective movements inside the product to be processed ambivalent. On the one hand, most of the effects of high pressure in the food industry, are sensitive to process temperature changes, the consequence of which may be qualitative changes of the processed product, such as deterioration of color, taste, smell, decrease in the concentration of vitamin complex. And in some cases caused by changes may be unacceptable from the point of view of safety of the product. On the other hand, forced convection, during the phase of injection pressure, as well as natural convection and viscous effects, allow to intensify the process of high pressure processing. Thus, the processing to apply additional factors that provoke the forced convection (vibration, ultrasound, etc.), or natural convection - temperature processing high pressure due to the creation of the adiabatic or isothermal conditions set pressure.