Quasi-adiabatic temperature increase during high pressure processing of selected foods

Patazca, Eduardo; Koutchma, Tatiana; Balasubramaniam, V.M.

doi:10.1016/j.jfoodeng.2006.05.014

Cited by 116 publications

(55 citation statements)

References 4 publications

(4 reference statements)

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“…Solid metallic materials do not experience significant compression heating. Therefore, temperature increase may vary in foods with relatively complex composition [49]. Water, carbohydrates, fats and proteins are the main components of the complex food matrix that respond uniquely under compression.…”

Section: Physical Compression and Heat Transfer Behavior Of Packaged mentioning

confidence: 99%

Polymeric-Based Food Packaging for High-Pressure Processing

et al. 2010

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High-pressure processing (HPP) of foods mainly utilizes flexible packaging materials for commercial products. Many materials have been evaluated for their adequacy in the process. There are a number of integrity requirements for these packaging materials that must be complied with for acceptance and use in different product applications. These include visual integrity, gas permeability, seal and physical strength properties, and global migration of packaging components into the food, some of which are specific to either refrigerated or shelf-stable products. Different laminate options reported in the literature were reviewed in this article with the aim of classifying suitable packaging materials for HPP at both lowand high-temperature conditions according to these requirements. Packaging materials currently utilized in industry are also listed. The suitability of standards to assess requirement deviations after HPP is also discussed. Current scientific literature has shown to lack information on one or more of these requirements to provide a complete picture for their suitability. Studies have shown that EVOH-based and other high-pressure-high-temperaturetreated materials do not follow the barrier requirements established by the US Army for shelf-stable products. However, they still show potential for their utilization in the development of commercial products. The importance of package headspace on package integrity is also highlighted. Studies on transport phenomena such as material sorption and diffusion of components from the food and the pressurization fluid are described. Methods such as SEM, C-SAM, DSC, FT-IR, and X-Ray diffraction provide complementary information to assess the structural and barrier changes observed during HPP. The article concludes by providing preliminary recommendations according to specific requirements that are met after the process. Other types of materials not yet evaluated for HPP are presented as potential alternatives to be explored for this technology.

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Section: Physical Compression and Heat Transfer Behavior Of Packaged mentioning

confidence: 99%

Polymeric-Based Food Packaging for High-Pressure Processing

et al. 2010

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“…The choice of processing temperature will also influence the selection of suitable pressure-transmitting media. Recently, empirical relations were developed to estimate the temperature increase of vegetable oil, honey and cream cheese as a function of applied pressure and product initial temperature (Patazca et al 2007). …”

Section: Factors Associated With Process Operationmentioning

confidence: 99%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

368

172

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High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

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“…When initial temperature of the glycerol-based solid samples was pre-equilibrated to 20°C, the final process temperatures rose to approximately 31±1 and 32±1°C when pressure reached, respectively, 400 and 600 MPa. As it was reported by Patazca et al (2007), during the hold time, this final temperature can be affected by external factors such as heat loss through the wall of the vessel, which leads to a non-uniform temperature during HPP. Table 3 data led to the following general observations: decrease of a w to 0.90 protected E. coli K12 from inactivation at both pressures and temperatures; increase of pressure caused more rapid inactivation at constant temperatures and a w ; higher inactivation was also achieved by increasing the initial temperature of the test model systems at the constant pressure.…”

Section: Glycerol-based Solid Model Systemsmentioning

confidence: 92%

“…The observed temperature differences in adiabatic compression heating can be best explained by the differences in concentrations of glycerol that affected physical properties of model solutions. The change in temperature as a result of physical compression depends on the compressibility of the substance, temperature, specific volume, and specific heat capacity (Patazca et al 2007).…”

Section: Glycerol-based Liquid Model Systemsmentioning

confidence: 99%

Effects of Water Activity in Model Systems on High-Pressure Inactivation of Escherichia coli

Setikaite

Koutchma

Patazca

et al. 2008

Food Bioprocess Technol

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The objectives of the study were to measure the effect of water activity (a w ) and to quantitatively evaluate the effect of the selected humectants under high-pressure processing (HPP) in combination with processing parameters such as treatment time, temperature, and pressure on the inactivation of Escherichia coli K12 in solid and liquid model systems. Glycerol was used in liquid and solid models to vary a w at 0.90, 0.95, and 0.99 levels. The model systems samples and transmitting media were preconditioned to initial temperatures of 4 and 20°C to compensate for adiabatic heating upon compression to ensure that HPP treatments at 400 and 600 MPa were performed at final temperatures not higher than 40°C. Decrease of a w from 0.99 to 0.90 in glycerol-based models caused considerably less inactivation of E. coli K12 at tested pressures and temperatures. Effect of different humectants at a w 0.95 and 0.99 on the inactivation of E. coli K12 was studied comparing glycerol, fructose, sodium chloride, and sorbitol. Among four types of solutes tested in the study, sodium chloride appeared the least protective, with glycerol and fructose being approximately equal, and sorbitol showed the most protective effects on inactivation of E. coli K12. The obtained data of E. coli K12 inactivation by HPP at varied a w levels in different solutes demonstrated similar effects of a w on microbial inactivation by thermal treatments. The results must be taken into account when HP preservation process and foods are developed.

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Quasi-adiabatic temperature increase during high pressure processing of selected foods

Cited by 116 publications

References 4 publications

Polymeric-Based Food Packaging for High-Pressure Processing

Polymeric-Based Food Packaging for High-Pressure Processing

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Effects of Water Activity in Model Systems on High-Pressure Inactivation of Escherichia coli

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