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

Date

2008-04-01

Author

BUZRUL, Sencer
Alpas, Hami
LARGETEAU, Alain
BOZOGLU, Faruk
DEMAZEAU, Gerard

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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.

Subject Keywords

High hydrostatic pressure, Compression heating, Pressure transmitting fluids, Response surface model

URI

https://hdl.handle.net/11511/48679

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2007.08.014

Collections

Department of Food Engineering, Article

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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: https://hdl.handle.net/11511/48679.