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

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

scholarly journals Modelling heat and mass transfer in high-pressure food processing

2006 ◽  
Author(s):  
P. Sanz ◽  
L. Otero ◽  
A. Ramos ◽  
C. De Elvira
Keyword(s):  
Mass Transfer ◽  
High Pressure ◽  
Heat And Mass Transfer ◽  
Food Processing

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.

scholarly journals Investigating the Proton and Ion Transfer Properties of Supported Ionic Liquid Membranes Prepared for Bioelectrochemical Applications Using Hydrophobic Imidazolium-Type Ionic Liquids

Membranes ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 359
Author(s):  
László Koók ◽  
Piroska Lajtai-Szabó ◽  
Péter Bakonyi ◽  
Katalin Bélafi-Bakó ◽  
Nándor Nemestóthy
Keyword(s):  
Mass Transfer ◽  
Ionic Liquid ◽  
Ionic Liquids ◽  
Microbial Fuel Cells ◽  
Transport Numbers ◽  
Liquid Membranes ◽  
Ion Transfer ◽  
Supported Ionic Liquid ◽  
Supported Ionic Liquid Membranes ◽  
Transfer Properties

Hydrophobic ionic liquids (IL) may offer a special electrolyte in the form of supported ionic liquid membranes (SILM) for microbial fuel cells (MFC) due to their advantageous mass transfer characteristics. In this work, the proton and ion transfer properties of SILMs made with IL containing imidazolium cation and [PF6]− and [NTf2]− anions were studied and compared to Nafion. It resulted that both ILs show better proton mass transfer and diffusion coefficient than Nafion. The data implied the presence of water microclusters permeating through [hmim][PF6]-SILM to assist the proton transfer. This mechanism could not be assumed in the case of [NTf2]− containing IL. Ion transport numbers of K+, Na+, and H+ showed that the IL with [PF6]− anion could be beneficial in terms of reducing ion transfer losses in MFCs. Moreover, the conductivity of [bmim][PF6]-SILM at low electrolyte concentration (such as in MFCs) was comparable to Nafion.

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.

Modeling Transport in Porous Media With Phase Change: Applications to Food Processing

2010 ◽  
Vol 133 (3) ◽  
Author(s):  
Amit Halder ◽  
Ashish Dhall ◽  
Ashim K. Datta
Keyword(s):  
Mass Transfer ◽  
Porous Media ◽  
Food Processing ◽  
Transport Processes ◽  
Phase Changes ◽  
Solid Matrix ◽  
Deep Fat Frying ◽  
Modeling Framework ◽  
Food Manufacturing ◽  
Food Processes

Fundamental, physics-based modeling of complex food processes is still in the developmental stages. This lack of development can be attributed to complexities in both the material and transport processes. Society has a critical need for automating food processes (both in industry and at home) while improving quality and making food safe. Product, process, and equipment designs in food manufacturing require a more detailed understanding of food processes that is possible only through physics-based modeling. The objectives of this paper are (1) to develop a general multicomponent and multiphase modeling framework that can be used for different thermal food processes and can be implemented in commercially available software (for wider use) and (2) to apply the model to the simulation of deep-fat frying and hamburger cooking processes and validate the results. Treating food material as a porous medium, heat and mass transfer inside such material during its thermal processing is described using equations for mass and energy conservation that include binary diffusion, capillary and convective modes of transport, and physicochemical changes in the solid matrix that include phase changes such as melting of fat and water and evaporation/condensation of water. Evaporation/condensation is considered to be distributed throughout the domain and is described by a novel nonequilibrium formulation whose parameters have been discussed in detail. Two complex food processes, deep-fat frying and contact heating of a hamburger patty, representing a large group of common food thermal processes with similar physics have been implemented using the modeling framework. The predictions are validated with experimental results from the literature. As the food (a porous hygroscopic material) is heated from the surface, a zone of evaporation moves from the surface to the interior. Mass transfer due to the pressure gradient (from evaporation) is significant. As temperature rises, the properties of the solid matrix change and the phases of frozen water and fat become transportable, thus affecting the transport processes significantly. Because the modeling framework is general and formulated in a manner that makes it implementable in commercial software, it can be very useful in computer-aided food manufacturing. Beyond its immediate applicability in food processing, such a comprehensive model can be useful in medicine (for thermal therapies such as laser surgery), soil remediation, nuclear waste treatment, and other fields where heat and mass transfer takes place in porous media with significant evaporation and other phase changes.

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