Abstract
The quasi-adiabatic temperature increase due to compression heating, during high-pressure (HP) processing (HPP), was studied using specially designed equipment. The temperature increase was evaluated as the difference in temperature, during compression, between atmospheric pressure and nominal pressure. The temperature was measured using a thermocouple in the center of a polyoxymethylene cup, which contained the sample. Fresh meat balls, pork meat pate, and tomato purée temperature increases were measured at three initial temperature levels between 40 and 80 °C. Nominal pressure was either 400 or 500 MPa. Results showed that the fat content had a positive effect on temperature increases. Empirical equations were developed to calculate the temperature increase during HPP at different initial temperatures for pressures of 400 and 500 MPa. This thermal effect data can be used for numerical modeling of temperature histories of foods during HP-assisted pasteurization or sterilization processes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
