Numerical simulation of the mechanics of a yeast cell under high hydrostatic pressure

Abstract

The mechanical effects of the compression of a yeast cell (Saccharomyces cerevisiae) under high hydrostatic pressure used for the processing of food and food ingredients are modelled and simulated with the finite-element method. The cell model consists of a cell wall, cytoplasm a lipid filled vacuole and the nucleus. Material parameters have been taken from literature or have been derived from thermodynamic relationships of water and lipids under high hydrostatic pressure. The model has been validated for a pressure load up to 250 MPa. Comparison of the volume reduction to in situ experimental observations reveals very good agreement. Dimensional analysis of the governing equations shows that transient pressure application in a high-pressure food process does not enhance structural inactivation (mechanical damage), unless pressure oscillation frequencies of 700 MHz are applied. The deformation of the cell under pressure deviates strongly from isotropic volume reduction. Especially, organelle membranes exhibit large effective strain values. Hydrostatic stress conditions are preserved in the interior part of the cell. A pressure load of 400 MPa, which is critical upon disruption of cell organelle membranes, generates an effective strain up to 80%. In the cell wall, the stress state is heterogeneous. Von-Mises stress reaches the critical value upon failure of the cell wall of 70±4 MPa at a pressure load between 415 and 460 MPa.