Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment

BUZRUL S., Alpas H., LARGETEAU A., BOZOGLU F., DEMAZEAU G.

JOURNAL OF FOOD ENGINEERING, cilt.85, sa.3, ss.466-472, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 85 Sayı: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.jfoodeng.2007.08.014
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.466-472
  • Anahtar Kelimeler: high hydrostatic pressure, compression heating, pressure transmitting fluids, response surface model, INACTIVATION
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Three pressure transmitting fluids (water, ethylene glycol, and ethanol) and three liquid foods (orange juice, whole, and skim milk) were pressurized at 100-400 MPa and at 5, 20 and 35 degrees C, using different compression rates (100, 200, and 300 MPa/min) to evaluate the adiabatic heating phenomena during high hydrostatic pressure (HHP) processing. A pressure vessel (3 L volume) in which liquid foods could be introduced directly was used to demonstrate the compression heating phenomena in large-scale commercial conditions.