Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment
JOURNAL OF FOOD ENGINEERING, cilt.85, sa.3, ss.466-472, 2008 (SCI-Expanded, Scopus)
- 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.