Practical estimation of the in situ physical properties of foods under high pressure

Park, Sung Hee; Jun, Soojin

doi:10.1007/s10068-015-0101-4

Cited by 6 publications

(2 citation statements)

References 28 publications

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“…In situ thermophysical properties could be informative parameters that represent quality changes of food products in a pressurized environment (Park & Jun 2015).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Kiełczyński

Szalewski

Balcerzak

et al. 2016

Food Bioprocess Technol

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Modeling of high-pressure technological processes in the food industry requires knowledge of thermophysical parameters of processed foodstuffs in a broad range of pressures and temperatures. However, the high-pressure thermophysical parameters of foodstuffs are very rarely published in the literature. Therefore, further research is necessary to achieve a deeper insight into the biophysical and thermophysical phenomena under pressure to provide better control of technological processes and optimize the effects of pressure. The essential goal of this work is to evaluate the impact of high pressure and temperature on the thermophysical parameters of liquid foodstuffs on the example of diacylglycerol (DAG) oil (which attracted recently a considerable attention from research and industrial communities due to its remarkable benefits for health), using ultrasonic wave velocity and density measurements. Isotherms of adiabatic and isothermal compressibility, isobaric thermal expansion coefficient, internal pressure, and thermal pressure coefficient versus pressure were evaluated, based on the measurement of the compressional ultrasonic wave velocity and density of DAG oil at high pressures (up to 500 MPa) and at various temperatures. The adiabatic compressibility is affected mostly by the changes of pressure, i.e., it grows about four times when the pressure increases from the atmospheric pressure (0.1 MPa) to 400 MPa at a temperature of 50°C. By contrast, the internal pressure is a pronounced function of the temperature, i.e., it increases six times when the temperature rises from 20 to 50°C at a pressure of a 200 MPa. To perform numerical calculations, it was convenient to introduce a Tammann-Tait type equation of state to approximate the measured density isotherms of the investigated DAG oil. The results obtained in this paper can be applied in modeling and optimization of high-pressure technological processes and processing of foodstuffs. Evaluation of high-pressure isotherms of the considered thermophysical parameters of the DAG oil is an original authors' contribution to the state-ofthe-art.

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“…In situ thermophysical properties could be informative parameters that represent quality changes of food products in a pressurized environment (Park & Jun 2015).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Kiełczyński

Szalewski

Balcerzak

et al. 2016

Food Bioprocess Technol

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“…During the process, the cylinder inner diameter will shrink because of the pressure from the wire, which leads to compressive residual stresses inside the vessel wall. Therefore, high tensile stresses will not increase while exposing to high internal pressure, granting wire-wounded vessels a great strength [38]. It is usually applied to increase strength to weight ratio and to improve the fatigue life [28,30,39].…”

Section: ) Wire-wounded Vesselmentioning

confidence: 99%

High Pressure Processing Technology and Equipment Evolution : A Review

Elamin¹,

Endan²,

Yosuf³

et al. 2015

JESTR

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High pressure processing (HPP) is an interesting non-thermal technology that involves the sterilization of food by the mean of ultra-high pressures, which lead to extending the shelf life of processed food, as well as maintaining nutritional value and quality of food products. The consumers' increasing demand for this new products graped the interest of several already-existing high pressure equipment manufacturers around the globe. The successful of this technology encouraged them to enter the field of food processing and adjust their existing technologies to adapt to the new process. This review spots the major discoveries in HPP equipment history, describes the current applications of HHP in processing and provides comprehensive information about HPP equipment technology used in commercial and research applications. In addition, this paper presents the major manufacturers in HPP equipment industry around the world.

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Experimental Determination of Ruby Crystal Sizes Used as a Manometer in High Pressure Chambers

Sokolov¹,

Yashonkov²,

Sevatorov

2021

XIV International Scientific Conference “INTERAGROMASH 2021"

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Practical estimation of the in situ physical properties of foods under high pressure

Cited by 6 publications

References 28 publications

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

Evaluation of High-Pressure Thermophysical Parameters of the Diacylglycerol (DAG) Oil Using Ultrasonic Waves

High Pressure Processing Technology and Equipment Evolution : A Review

Experimental Determination of Ruby Crystal Sizes Used as a Manometer in High Pressure Chambers

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