Quasi-adiabatic compression heating of selected foods

Autor:	Ales Landfeld, Milan Houška, Radek Halama, Jan Strohalm
Rok vydání:	2011
Předmět:	Materials science food.ingredient Atmospheric pressure Polyoxymethylene Pasteurization Sterilization (microbiology) Condensed Matter Physics Tomato puree law.invention Pascalization chemistry.chemical_compound food chemistry law Thermocouple Food science Composite material Adiabatic process
Zdroj:	High Pressure Research. 31:140-147
ISSN:	1477-2299 0895-7959
DOI:	10.1080/08957959.2010.533372
Popis:	The quasi-adiabatic temperature increase due to compression heating, during high-pressure (HP) processing (HPP), was studied using specially designed equipment. The temperature increase was evaluated as the difference in temperature, during compression, between atmospheric pressure and nominal pressure. The temperature was measured using a thermocouple in the center of a polyoxymethylene cup, which contained the sample. Fresh meat balls, pork meat pate, and tomato puree temperature increases were measured at three initial temperature levels between 40 and 80 °C. Nominal pressure was either 400 or 500 MPa. Results showed that the fat content had a positive effect on temperature increases. Empirical equations were developed to calculate the temperature increase during HPP at different initial temperatures for pressures of 400 and 500 MPa. This thermal effect data can be used for numerical modeling of temperature histories of foods during HP-assisted pasteurization or sterilization processes.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::10f051ebf0d2eea8d8aed090fb54d7fa https://doi.org/10.1080/08957959.2010.533372 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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