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

BUZRUL, Sencer
Alpas, Hami
Three 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 degrees 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.


Response surfaces of apricot kernel oil yield in supercritical carbon dioxide
Ozkal, SG; Yener, Meryem Esra; Bayindirli, L (2005-01-01)
Response surface methodology was used to determine the effects of solvent flow rate (2, 3 and 4 g/min), pressure (30, 37.5 and 45 MPa), temperature (40, 50 and 60 degrees C), and co-solvent concentration (0, 1.5 and 3 wt% ethanol) on oil yield of apricot (Prunus armeniaca L.) kernel oil in supercritical carbon dioxide (SC-CO2). All the parameters had significant effects on oil yield as well as the interactions between solvent flow rate and pressure, and between pressure and temperature. Oil yield increased ...
High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety
DEDE, Saner; Alpas, Hami; Bayındırlı, Alev (2007-04-15)
The application of high hydrostatic pressure (HHP) (250 MPa, 35 degrees C for 15 min) and thermal treatment (80 degrees C for 1 min) reduced the microbial load of carrot and tomato juices to undetectable levels. Different combinations of HHP did not cause a significant change in the ascorbic acid content of either juice (P > 0.05). Both heat treatments (60 degrees C for 5-15 min and 80 degrees C for 1 min) resulted in a significant loss (P < 0.05) in the free-radical scavenging activity as compared to untre...
Thermal and chemical inactivation of lactococcal bacteriophages
BUZRUL, Sencer; OZTURK, Pinar; Alpas, Hami; AKÇELİK, Mustafa (Elsevier BV, 2007-01-01)
Ten lactococcal bacteriophages in M 17 broth were treated by heat (72 degrees C, 15 min and 90 degrees C, 5 min), ethanol and isopropanol at concentrations of 10%, 50%. 75% and 100% (v/v). The heat treatments were not sufficient to inactivate all the bacteriophages studied whereas ethanol, which was also more efficient biocide than isopropanol, at a concentration of 75% could inactivate all the phages in I min. The 50% and 75% of ethanol were more effective than 100%, which was also observed for isopropanol...
High hydrostatic pressure assisted extraction of pectin from sugar beet pulp
Kaya, Burcu; Okur, İlhami; Alpas, Hami; Oztop, Mecit Halil (2021-05-01)
This study aimed to investigate the effect of high hydrostatic pressure assisted extraction (HHPE) (250, 350 and 450 MPa at 40 degrees C for 5 min with/without acid addition) of pectin from sugar beet pulp and compare its properties with pectin obtained from conventional extraction (CE). Degree of esterification (DE), galacturonic acid (Gal-A) content, Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) relaxometry experiments were performed on the obtained pectin powder. HHP...
Modeling high pressure inactivation of Escherichia coli and Listeria innocua in whole milk
Buzrul, Sencer; Alpas, Hami; Largeteau, Alain; DEMAZEAU, Gerard (Springer Science and Business Media LLC, 2008-06-01)
The survival curves of Escherichia coli and Listeria innocua inactivated by high hydrostatic pressure (HHP) were obtained at room temperature (similar to 22 degrees C) and at five pressure levels (400, 450, 500, 550 and 600 MPa) in whole milk. These curves were described by the Weibull model and parameters of this model were reduced from two to one with slight loss of goodness-of-fit. The logarithm of the time constant parameter (delta) of the reduced Weibull model was described with respect to high pressur...
Citation Formats
S. BUZRUL, H. Alpas, A. LARGETEAU, F. BOZOGLU, and G. DEMAZEAU, “Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment,” JOURNAL OF FOOD ENGINEERING, pp. 466–472, 2008, Accessed: 00, 2020. [Online]. Available: