Handbook of Techniques in High-Pressure Research and Engineering

Tsiklis, Daniil S.

doi:10.1007/978-1-4684-8360-4

Cited by 35 publications

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“…Most foods, however, largely behave as water and only experience limited volume reduction, even at very high pressures (Table l). 4 This is important in view of package deformation: in order to avoid deformation, the package, or in other words the containerlid combination, should have sufficient flexibility to compensate the complete compression of the headspace and the limited volume reduction of the food inside the container. Consequently flexible and semi-rigid packaging materials are best suited for within-container H P food processing; in principle, however, metal cans or glass jars, provided they have minimal headspace and are closed with a flexible cover or membrane, also can be used in combination with HP.…”

Section: Deformation Of Food Packages By Hpmentioning

confidence: 99%

Packaging aspects of high‐pressure food processing technology

Mertens¹

1993

Packag Technol Sci

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High-pressure (HP) technology is a novel, non-thermal food preservation and processing technology whereby food is subjected to high isostatic pressure (100-600 MPa) at or around room temperature. This paper discusses the compatibility o f HP technology with existing food packages, packaging materials and closures. Based on literature data and our o w n research data it is shown that:(i) container-lid combinations, which have sufficient flexibility t o compensate the limited compression o f the food and the complete compression o f air at these high pressures, can be HP treated without physical damage; (ii) mechanical properties and barrier properties o f multilayer plastic and aluminium foil packaging materials are not affected; (iii) HP does n o t influence migration; (iv) heat-seal strength and integrity also are not affected.It is concluded that packaged foods can be HP treated and that HP opens up new possibilities t o make plastic packaging less expensive and more environmentally friendly.

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Section: Deformation Of Food Packages By Hpmentioning

confidence: 99%

Packaging aspects of high‐pressure food processing technology

Mertens¹

1993

Packag Technol Sci

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“…Phase behavior data can be generated through a variety of techniques. Review articles describing methods and techniques of phase behavior measurements were published by Tsiklis (1968), Schneider (1975), Eubank et al (1980), Deiters and Schneider (1986), Fornari et al (1990), and Dohrn and Brunner (1995). Several authors have published detailed compilations of high-pressure vaporliquid equilibrium data.…”

Section: Review Of Published Data On Dimethyl Ether Systemsmentioning

confidence: 99%

High-Pressure Vapor−Liquid Equilibrium for Dimethyl Ether + Ethanol and Dimethyl Ether + Ethanol + Water

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Elliott

2000

J. Chem. Eng. Data

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The first part of this paper is a review of experimental methods and the high-pressure phase behavior of dimethyl ether systems for which data have been published between 1932 and 1999. For the systems investigated, the references, temperatures, pressures, cell volumes, and experimental procedures are reported. The second part of this paper is high-pressure vapor-liquid equilibrium (VLE) data for the systems dimethyl ether (DME) + ethanol at (332.95, 353.25, and 373.15) K and dimethyl ether + ethanol + water at (333.55, 353.55, and 373.65) K. The experimental data are correlated using the Elliott-Suresh-Donohue (ESD-EOS) and Peng Robinson (PR-EOS) equations of state.

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“…The phase equilibrium data for the higher-carbon alcohol systems are limited to the normal alcohols. Several review articles concern the experimental techniques and high-pressure phase equilibrium data (Tsiklis, 1968;Schneider, 1975;Eubank et al, 1980;Deiters and Schneider, 1986;Fornari et al, 1990). Hicks (1978) and Knapp et al (1982) published review papers covering the period from 1900 to 1980, Fornari et al (1990) from 1978to 1987, and Dohrn and Brunner (1995 from 1988 to 1993.…”

Section: Introductionmentioning

confidence: 99%

High-Pressure Phase Equilibria for the Carbon Dioxide + 3-Pentanol and Carbon Dioxide + 3-Pentanol + Water Systems

1999

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High-pressure vapor−liquid equilibria for the binary carbon dioxide + 3-petanol system were measured at 313.2 K. The phase equilibrium apparatus used in this work was of the circulation type in which the coexisting phases were recirculated, on-line sampled, and analyzed. The critical pressure and corresponding mole fraction of carbon dioxide at 313.2 K were found to be 8.22 MPa and 0.974, respectively, for this binary system. The phase equilibria for the ternary carbon dioxide + 3-pentanol + water system were also measured at 313.2 K and pressures of 2.00, 4.00, 6.00, 8.00, and 8.25 MPa. This ternary system showed the liquid−liquid−vapor (LLV) phase behavior over the range of pressure up to the critical pressure of 8.25 MPa. The binary equilibrium data were all reasonably well-correlated with the Redlich−Kwong, Soave−Redlich−Kwong, Peng−Robinson, and Patel−Teja equations of state incorporated with the eight different mixing rules: the van der Waals, Panagiotopoulos−Reid, and six modified Huron−Vidal mixing rules with UNIQUAC parameters. For the prediction of high-pressure phase equilibria for the systems containing carbon dioxide and alcohols, the SRK-MHV2 might reproduce many features of the measured behavior although further tests are needed with other systems.

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Handbook of Techniques in High-Pressure Research and Engineering

Cited by 35 publications

References 0 publications

Packaging aspects of high‐pressure food processing technology

Packaging aspects of high‐pressure food processing technology

High-Pressure Vapor−Liquid Equilibrium for Dimethyl Ether + Ethanol and Dimethyl Ether + Ethanol + Water

High-Pressure Phase Equilibria for the Carbon Dioxide + 3-Pentanol and Carbon Dioxide + 3-Pentanol + Water Systems

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