Effect of ultra high pressure processing on immuno-modulatory activities of the fruits of Rubus coreanus Miquel

2011 ◽  
Vol 12 (3) ◽  
pp. 207-215 ◽  
Author(s):  
Yong Chang Seo ◽  
Woon Yong Choi ◽  
Ji Seon Kim ◽  
Chang Soon Yoon ◽  
Hye Won Lim ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Rubus Coreanus ◽  
Ultra High Pressure ◽  
Rubus Coreanus Miquel

A simple coloured indicator for monitoring ultra high pressure processing conditions

2009 ◽  
Vol 92 (4) ◽  
pp. 410-415 ◽  
Author(s):  
A. Fernández García ◽  
P. Butz ◽  
M. Corrales ◽  
R. Lindauer ◽  
P. Picouet ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Processing Conditions ◽  
Ultra High Pressure

Studies the Influence of HPP on Celery’s Transverse Texture and Tissue

2010 ◽  
Vol 113-116 ◽  
pp. 1456-1459
Author(s):  
Shu Lai Xu
Keyword(s):  
High Pressure ◽  
Food Industry ◽  
High Pressure Processing ◽  
Advanced Technology ◽  
World Food ◽  
Ultra High Pressure ◽  
The World ◽  
Before And After

In order to process and preserve vegetables by High Pressure Processing (HPP), the texture and tissue of celery processed by HPP was studied in this paper. HPP is gaining in popularity with the world food industry. However, processing and preservation of vegetables by HPP is an advanced technology. In this study, ten celery samples had been treated at the diverse pressure for different time respectively. Furthermore, the slices of the samples before and after HPP had been made and observed by microscope. Although little celery juice effused at ultra high pressure (600 MPa) for 5 min or at 400 MPa for longer time (more than 20 min), the comprehensive observations and analyses showed that in general the texture and tissue of celery could not be damaged by high pressure. The conclusion is that processing celery at 600 MPa for 5 min is the practicable technology.

Synergistic Effects of Thermal Pretreatment, Ultrasound and High-Pressure Processing on the Recovery of Bioactive Compounds from Echinacea Juice

2019 ◽  
Vol 18 (2) ◽  
pp. 144-151
Author(s):  
Fan Qingping ◽  
Hui Ailing ◽  
Zhang Wencheng ◽  
Fu Chuanxiang ◽  
Shen Lanlan ◽  
...  
Keyword(s):  
High Pressure ◽  
Caffeic Acid ◽  
Synergistic Effects ◽  
Echinacea Purpurea ◽  
Positive Control ◽  
High Pressure Processing ◽  
Control Group ◽  
Caffeic Acid Derivatives ◽  
Ultra High Pressure ◽  
Organ Index

Fresh Echinacea purpurea plant is a rich source of caffeic acid derivatives, which actively participate in the regulation of immune function. Herein, we describe a novel process for the production of fresh Echinacea purpurea juice rich in caffeic acid derivatives. This novel process includes steam heating (100°C, 15 min) before squeezing the juice to increase the recovery of caffeic acid derivatives from the flower or leaf by 1.5 to 3.7 fold. The recovery was further enhanced by 11–20% using ultrasonication at 500 W for 30 min. The flower, leaf, and root juice of Echinacea purpurea could be preserved for 4 weeks (4°C) or 6 months (−18°C) following ultra-high-pressure pasteurization (300 MPa, 15 min). Under these conditions, more than 90% of active cichoric acid was retained. Furthermore, the frozen-stored Echinacea purpurea juice exhibited similar or better immunoenhancement properties when measured by organ index, ear swelling, and carbon clearance test in mice compared with that of the positive control group (P < 0.05). Our results suggest that a combination of steam, ultrasound, and ultra-high-pressure treatment could serve as a superior process for the preparation of functional Echinacea purpurea juice.

Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview

2004 ◽  
Vol 10 (4) ◽  
pp. 207-222 ◽  
Author(s):  
G. Tabilo-Munizaga ◽  
G. V. Barbosa-Cánovas
Keyword(s):  
High Pressure ◽  
North America ◽  
Textural Properties ◽  
High Pressure Processing ◽  
Asian Countries ◽  
High Quality ◽  
Ultra High Pressure ◽  
Seafood Products ◽  
Commercial Process ◽  
Preservation Technique

Using ultra high pressure (UHP) technology as a non-thermal preservation technique to ensure high quality food products has been investigated with increasing interest for many years. Since high pressure processing has become a viable commercial process within the last decade, its utilisation has been extended to include seafood products, a highly valued niche market. While surimi seafoods have traditionally been commercialised in Japan, surimi has been marketed in North America, Europe, Russia and other Asian countries over the last 20 years. The advantages of UHP surimi processing include manufacture of surimi seafood with natural appearance and imitation seafood analogues, as well as important improvements in textural properties such as hardness and elasticity. UHP can also modify physical and rheological properties of proteins, which could lead to the development of new pressurised seafood products. In short, UHP is a promising technology that could eventually replace heat-induced surimi gels.

scholarly journals Application of Ultra-high Pressure Processing Technology

2019 ◽  
Vol 5 (3) ◽  
pp. p341
Author(s):  
Jun Chen ◽  
Yu Pei ◽  
Shi Yan Xu
Keyword(s):  
High Pressure ◽  
Supply Chain ◽  
Supply And Demand ◽  
Covalent Bond ◽  
High Pressure Processing ◽  
Long Distance ◽  
Ultra High Pressure ◽  
Preservation Method ◽  
Long Time ◽  
Food Freshness

High pressure processing is an innovation for the traditional food processing and preservation method. Since the method of ultra-high pressure processing (HPP) exerts a very little influence on the covalent bond of food, its influence on the nutrition, taste, and texture of food is minimized. However, HPP food is perishable in long distance transportation and sales process. Since food freshness directly affects the final demand in market, how to use the appropriate strategy to manage commodity stocks effectively during the long time and distance in food transportation and match the supply and demand of HPP food to improve the competitiveness of companies are the challenges faced by HPP food companies in upstream and downstream supply chain. This paper describes of the different features of HPP foods compared to that of traditional processed foods, and analyzes the collaboration of HPP foods supply chain members.

scholarly journals High Pressure Processing of Ion Implanted GaN

Electronics ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1380
Author(s):  
Kacper Sierakowski ◽  
Rafal Jakiela ◽  
Boleslaw Lucznik ◽  
Pawel Kwiatkowski ◽  
Malgorzata Iwinska ◽  
...  
Keyword(s):  
High Pressure ◽  
Atmospheric Pressure ◽  
Semiconductor Device ◽  
High Pressure Processing ◽  
Device Fabrication ◽  
Ultra High Pressure ◽  
Implantation Damage ◽  
Gan Crystal ◽  
P Type ◽  
Post Implantation

It is well known that ion implantation is one of the basic tools for semiconductor device fabrication. The implantation process itself damages, however, the crystallographic lattice of the semiconductor. Such damage can be removed by proper post-implantation annealing of the implanted material. Annealing also allows electrical activation of the dopant and creates areas of different electrical types in a semiconductor. However, such thermal treatment is particularly challenging in the case of gallium nitride since it decomposes at relatively low temperature (~800 °C) at atmospheric pressure. In order to remove the implantation damage in a GaN crystal structure, as well as activate the implanted dopants at ultra-high pressure, annealing process is proposed. It will be described in detail in this paper. P-type GaN implanted with magnesium will be briefly discussed. A possibility to analyze diffusion of any dopant in GaN will be proposed and demonstrated on the example of beryllium.

scholarly journals Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 298 ◽  
Author(s):  
Abdul Ghani Dars ◽  
Kai Hu ◽  
Qiudou Liu ◽  
Aqleem Abbas ◽  
Bijun Xie ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Titratable Acidity ◽  
High Pressure Processing ◽  
Antioxidant Compounds ◽  
Phenolic Profile ◽  
Processing Technologies ◽  
Quercetin Derivatives ◽  
Ultra High Pressure ◽  
Mango Juice

Consumer demand for safe and nutritious fruit juices has led to the development of a number of food processing techniques. To compare the effect of two processing technologies, thermo-sonication (TS) and ultra-high pressure (UHP), on the quality of mango juice, fresh mango juice was treated with TS at 25, 45, 65 and 95 °C for 10 min and UHP at 400 MPa for 10 min. The phenolic profile of mango was also analyzed using the newly developed ultra-performance liquid chromatography-electrospray ionization-quadrupole time of flight-mass spectrometry (UPLC-Q-TOF-HRMSn) and, based on this result, the effect of TS and UHP on the phenolics of mango juice was evaluated. Both treatments had minimal effects on the oBrix, pH, and titratable acidity of mango juice. The residual activities of three enzymes (polyphenol oxidase, peroxidase, and pectin methylesterase), antioxidant compounds (vitamin C, Total phenolics, mangiferin derivatives, gallotannins, and quercetin derivatives) and antioxidant activity sharply decreased with the increase in the temperature of the TS treatment. Nevertheless, the UHP treatment retained antioxidants and antioxidant activity at a high level. The UHP process is likely superior to TS in bioactive compounds and antioxidant activity preservation. Therefore, the mango juice products obtained by ultra-high-pressure processing might be more beneficial to health.

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