Hydrostatic pressure treatment of food: equipment and processing

Mertens, B.

doi:10.1007/978-1-4615-2105-1_7

Cited by 52 publications

(35 citation statements)

References 1 publication

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“…Regarding the pressure inactivation of bacteria the knowledge of these important properties is limited (Hoover et al, 1989), although the use of high pressure technology as a pasteurization treatment is consistently increasing (Knorr, 1994;Mertens, 1994). For process development in this field, easy to handle inactivation concepts are required that allow predictions of the pressure-temperature-time effect of either static or dynamic treatments.…”

Section: Avmentioning

confidence: 98%

High pressure inactivation kinetics ofbacillus subtiliscells by a three‐state‐model considering distributed resistance mechanisms

Heinz¹,

Knorr²

1996

Food Biotechnology

109

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Inactivation of vegetative Bacillus subtilis ATCC 9372 by high hydrostatic pressure treatment was tested at 20, 30 and 40°C. Time -inactivation curves of the bacteria suspended in Ringer's solution showed sigmoid asymmetric shapes when plotted in logarithmic scale. Kinetic analysis of the survivor data was performed by fitting a two-stepmodel. It was assumed that during pressure treatment, the bacterial cells pass through a metastable intermediate state which is reached after endogenous homeostatic mechanisms balancing the pressure induced displacements of equilibria can no longer be maintained.Combined pressure-temperature-pH effects may target this state and cause lethal cell damage.Modelling this concept, a distributive function describing the initial transition was used in combination with a first-order reaction which was assumed to govern the irreversible second step. Regressively derived characteristic parameters showed logarithmic-linear behaviour. Applicability of the model on dynamic treatments with constant rate of pressure increase could be proven.

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Section: Avmentioning

confidence: 98%

High pressure inactivation kinetics ofbacillus subtiliscells by a three‐state‐model considering distributed resistance mechanisms

Heinz¹,

Knorr²

1996

Food Biotechnology

109

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“…A high-pressure system consists of a high-pressure vessel and its closure(s) pressure-generation system, temperaturecontrol device and material-handling system (37). the pressure vessel is the most important component of highhydrostatic-pressure equipment.…”

Section: High Pressure Equipmentmentioning

confidence: 99%

High Pressure Processing for Foods Preserving

Yordanov

Angelova

2010

Biotechnology & Biotechnological Equipment

122

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“…Determina-se a espessura da parede desse vaso pela pressão máxima de trabalho, diâmetro do vaso e pelo número de ciclos para o qual é projetado. Diferentes mecanismos para o fechamento do vaso podem ser usados, dependendo da aplicação a que se destina (MERTENS, 1995). Uma vez carregado e fechado, o vaso é preenchido com o meio de pressurização que na maioria dos casos consiste de água misturada com pequena percentagem de óleo solúvel para fins de lubrificação e anticorrosão.…”

Section: Tecnologia De Alta Pressão Hidrostáticaunclassified

Efeito Da Alta Pressão Hidrostática Sobre a Inativação De Microrganismos

Lavinas¹,

Lopes²,

Mesquita³

2007

B. do CEPPA

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EFFECT OF HIGH HYDROSTATIC PRESSURE ON MICROORGANISMS INACTIVATIONThis article presents a review of the scientific literature on the high hydrostatic pressure (HHP) technology application in food preservation and its effects on vegetative cells and bacterial spores as well as microorganisms inactivation kinetics. Factors as level influence, period and temperature of high pressure treatment, type and age of microorganisms, composition of the suspension media, or food and microorganisms were approached. HHP, a non-thermal technology, is capable to maintain the food sensorial attributes and nutritional value. The researches reviewed showed that HHP processing has the ability to inactivate many types of microorganisms and several enzymes of food interest, although, some bacterial spores are resistant to the treatment. HHP is a preservation technology with great potential for the food industry applications in a world-wide level.

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Hydrostatic pressure treatment of food: equipment and processing

Cited by 52 publications

References 1 publication

High pressure inactivation kinetics ofbacillus subtiliscells by a three‐state‐model considering distributed resistance mechanisms

High pressure inactivation kinetics ofbacillus subtiliscells by a three‐state‐model considering distributed resistance mechanisms

High Pressure Processing for Foods Preserving

Efeito Da Alta Pressão Hidrostática Sobre a Inativação De Microrganismos

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