Abstract: Application of pressure results in compression of the food during High Hydrostatic Pressure(HHP) processing of food. Heat is generated due to compressive work and changes the temperature of food samples and the temperature increases with the increasing pressure, which is, as a result, unavoidable to cause a series of problem about thermal effect. The relationships between temperature, pressure and time respectively, and the influence of pressure-transmitting fluids and food components on compression heating were summarized. The thermal transfer in high hydrostatic pressure processing of food and the effect of compression heating on microorganism were also discussed.