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, vol.85, no.3, pp.466-472, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 85 Issue: 3
  • Publication Date: 2008
  • Doi Number: 10.1016/j.jfoodeng.2007.08.014
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.466-472
  • Keywords: high hydrostatic pressure, compression heating, pressure transmitting fluids, response surface model, INACTIVATION
  • Middle East Technical University Affiliated: Yes

Abstract

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.