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We measured the specific volumes of water at temperatures from 253 to 298 K and at pressures from 200 to 380 MPa. The specific volume data obtained were correlated with an empirical Tait equation as a function of temperature and pressure. In addition to our experimental data, some calculated data from the 'IAPWS-95' equation of state (released by the International Association for the Properties of Water and Steam) were used to enable extrapolation up to 373 K. Compressibility and expansivity were calculated by differentiating this equation.

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It is known that B. cereus (Gram-positive bacteria) and peroxidase enzymes are resistant to pressures of approximately 400 MPa in fruit and vegetable products among others. The aim of the present work is to have knowledge about their behavior when using pressures >400 MPa without other combined treatments. The results showed that B. cereus was not inactivated at pressures of 1000 MPa for 15 min at 20 degrees C. In peroxidase enzymes the results remained similar and the pressure of 1000 MPa for 30 min was not enough to inactivate them. The apple cell structure at these high-pressure levels revealed that it changed and the cells were less cemented. The treated apple presented a translucent aspect, and some fluids migrated from the inside to the outside of the cell.