Can qualitatively similar temperature-histories be obtained in different pilot HP units?

A. Landfeld, A.M. Matser, J. Strohalm, I. Oey, I. van der Plancken, T. Grauwet, M. Hendrickx, G. Moates, M.E. Furfaro, K.W. Waldron, M. Betz, R. Halama, M. Houska

Research output: Contribution to journalArticleAcademicpeer-review

4 Citations (Scopus)

Abstract

An experimental protocol to harmonize the pressure and temperature-histories of model samples treated in different individual high pressure pilot units was developed. This protocol was based on the endpoint strategy. Step zero of this protocol consisted of an exploratory measurement of the pressure, temperature-history of the pressure transmitting medium in the different chambers without the use of a container. In steps one and two of the protocol, the temperature of a sample was measured, which was placed in a container. Two types of samples were considered, a pure water sample allowing free convection (step 1) and a viscous water-based system (using a water soluble thickener) preventing free convection in the sample container (step 2). The high pressure units differed primarily in pressure build-up and pressure release times. The suggested endpoint strategy enabled the minimization of differences in temperature-histories during the pressure holding phase. Pressure, temperature-histories measured in the different high pressure units and information on the inactivation kinetics of a-amylase based systems were used to compare the process impact of different pressure, temperature-histories on the enzyme inactivation. The differences in temperature-histories significantly influenced the degree of enzyme inactivation; in particular the temperature-histories during the pressure build-up phase substantially contributed to differences in residual enzyme activity.
Original languageEnglish
Pages (from-to)226-234
JournalInnovative Food Science and Emerging Technologies
Volume12
Issue number3
DOIs
Publication statusPublished - 2011

Keywords

  • high hydrostatic-pressure
  • inactivation
  • uniformity
  • design
  • foods

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