The effect of high-pressure food processing on the sorption behaviour of selected packaging materials

2004 ◽  
Vol 17 (3) ◽  
pp. 139-153 ◽  
Author(s):  
C. Caner ◽  
R.J. Hernandez ◽  
M. Pascall ◽  
V.M. Balasubramaniam ◽  
B.R. Harte
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
Packaging Materials ◽  
Sorption Behaviour

Effect of high-pressure food processing on the mass transfer properties of selected packaging materials

2010 ◽  
Vol 23 (5) ◽  
pp. 253-266 ◽  
Author(s):  
Maria Jose Galotto ◽  
Pablo Ulloa ◽  
Rodrigo Escobar ◽  
Abel Guarda ◽  
Rafael Gavara ◽  
...  
Keyword(s):  
Mass Transfer ◽  
High Pressure ◽  
Food Processing ◽  
Packaging Materials ◽  
Transfer Properties

scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

ON THE MODELLING AND SIMULATION OF HIGH PRESSURE PROCESSES AND INACTIVATION OF ENZYMES IN FOOD ENGINEERING

2009 ◽  
Vol 19 (12) ◽  
pp. 2203-2229 ◽  
Author(s):  
J. A. INFANTE ◽  
B. IVORRA ◽  
Á. M. RAMOS ◽  
J. M. REY
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Food Processing ◽  
Modelling And Simulation ◽  
Computational Time ◽  
Thermal Treatments ◽  
Numerical Examples ◽  
Food Engineering

High Pressure (HP) Processing has turned out to be very effective in prolonging the shelf life of some food. This paper deals with the modelling and simulation of the effect of the combination of high pressure and thermal treatments on food processing, focusing on the inactivation of certain enzymes. The behavior and stability of the proposed models are checked by various numerical examples. Furthermore, various simplified versions of these models are presented and compared with each other in terms of accuracy and computational time. The models developed in this paper provide a useful tool to design suitable industrial equipments and optimize the processes.

Ultra-high pressure food processing as a promising storage method

2021 ◽  
Author(s):  
S. Tikhonov ◽  
N. Tikhonova ◽  
V. Lazarev ◽  
N. Zhang
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
Storage Method ◽  
Ultra High Pressure

High Pressure Equipment Designs for Food Processing Applications

2001 ◽  
pp. 297-313 ◽  
Author(s):  
Robert W. van den Berg ◽  
H. Hoogland ◽  
H. L. M. Lelieveld ◽  
Ludo Van Schepdael
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
High Pressure Equipment

High-pressure homogenization in food processing

2019 ◽  
pp. 139-157
Author(s):  
Dominique Chevalier-Lucia ◽  
Laetitia Picart-Palmade
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
High Pressure Homogenization

Basic Study on Pressure Vessel for Food Processing by Shock Loading

2006 ◽  
Author(s):  
Asuka Oda ◽  
Toshiaki Watanabe ◽  
Shigeru Itoh
Keyword(s):  
High Pressure ◽  
High Voltage ◽  
Food Processing ◽  
Shock Loading ◽  
Electric Discharges ◽  
Water Tank ◽  
Basic Study ◽  
Duration Of Action ◽  
Japanese Radish ◽  
Processing Device

Underwater shockwave is easily generated by means of explosion of explosive and by means of high voltage electric discharges in water. It has characteristics of high pressure, very short duration of action, and permeation [1]. Therefore, underwater shockwave can destroy only materials inside without destroying their outside. We tried using application of underwater shockwave to some foods as food processing device. At this experiment, foods were applied underwater shockwave by using detonating fuse and electric detonator in water tank. Foods sample was apples, Japanese radishes, and burdocks. In the result, foods were made soft. From result of apples, we easily got juice by squeezing by woman’s power without grating up apples. And there was difference of content of polyphenols in juice between application underwater shockwave to apples and non-application. Extraction of Japanese radish was improved. From these experimental results, we suggest necessity spec of shockwave processing vessel for food processing.

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