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, ss.466-472, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 85 Konu: 3
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.jfoodeng.2007.08.014
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Sayfa Sayıları: ss.466-472

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.