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Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment

hal.structure.identifierFood Engineering Department
hal.structure.identifierInstitut de Chimie de la Matière Condensée de Bordeaux [ICMCB]
dc.contributor.authorBUZRUL, Sencer
hal.structure.identifierFood Engineering Department
dc.contributor.authorALPAS, Hami
hal.structure.identifierInstitut de Chimie de la Matière Condensée de Bordeaux [ICMCB]
dc.contributor.authorLARGETEAU, Alain
hal.structure.identifierFood Engineering Department
dc.contributor.authorBOZOGLU, Faruk
hal.structure.identifierInstitut de Chimie de la Matière Condensée de Bordeaux [ICMCB]
dc.contributor.authorDEMAZEAU, Gérard
dc.date.issued2008
dc.identifier.issn0260-8774
dc.description.abstractEnThree pressure transmitting fluids (water, ethylene glycol, and ethanol) and three liquid foods (orange juice, whole, and skim milk) were pressurized at 100–400 MPa and at 5, 20 and 35 °C, using different compression rates (100, 200, and 300 MPa/min) to evaluate the adiabatic heating phenomena during high hydrostatic pressure (HHP) processing. A pressure vessel (3 L volume) in which liquid foods could be introduced directly was used to demonstrate the compression heating phenomena in large-scale commercial conditions. The highest and second highest compression heating values were observed for ethanol and ethylene glycol, respectively. Orange juice, whole, and skim milk showed similar compression heating values with water. The results revealed that as the initial temperature of the samples increased, compression heating values also increased. In general, as the pressure level increased, the temperature increase per 100 MPa decreased only for ethanol and ethylene glycol. The compression rate also had an impact on the compression heating values of ethanol and ethylene glycol. However, water and liquid foods (that contained high amount of water) were not affected by the compression rate within the range studied (100–300 MPa/min)...
dc.language.isoen
dc.publisherElsevier
dc.subject.enHigh hydrostatic pressure
dc.subject.enCompression heating
dc.subject.enPressure transmitting fluids
dc.subject.enResponse surface model
dc.title.enCompression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment
dc.typeArticle de revue
dc.identifier.doi10.1016/j.jfoodeng.2007.08.014
dc.subject.halChimie/Matériaux
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
bordeaux.journalJournal of Food Engineering
bordeaux.page466-472
bordeaux.volume85
bordeaux.issue3
bordeaux.peerReviewedoui
hal.identifierhal-00191983
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-00191983v1
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