High pressure assisted thawing is an emerging technology designed to shorten process treatment and better preserve quality of foods. The phenomena occurring in this process can be modelled by piecewise-linear hybrid systems, allowing the different behaviours and states of water with temperature and pressure to be distinguished. With a final objective to control this process, an estimation of the kinetics is required, without any intrusive measurement if possible. This paper proposes a study of the observability, controllability and reachability properties of this process.