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 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 85 Issue: 3
  • Publication Date: 2008
  • Doi Number: 10.1016/j.jfoodeng.2007.08.014
  • Title of Journal : JOURNAL OF FOOD ENGINEERING
  • Page Numbers: pp.466-472
  • Keywords: high hydrostatic pressure, compression heating, pressure transmitting fluids, response surface model, INACTIVATION

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.