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

scholarly journals Changes Induced by Pressure Processing on Immunoreactive Proteins of Tree Nuts

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 954 ◽  
Author(s):  
Carmen Cuadrado ◽  
Africa Sanchiz ◽  
Fatima Vicente ◽  
Isabel Ballesteros ◽  
Rosario Linacero
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
Treatment Time ◽  
Tree Nuts ◽  
Ultra High Pressure ◽  
Organoleptic Characteristics ◽  
Allergenic Potential ◽  
Sds Page ◽  
Allergenic Proteins ◽  
Technological Processing

Tree nuts confer many health benefits due to their high content of vitamins and antioxidants, and they are increasingly consumed in the last few years. Food processing is an important industrial tool to modify allergenic properties of foods, in addition to ensuring safety and enhancing organoleptic characteristics. The effect of high pressure, without and with heating, on SDS-PAGE and immunodetection profile of potential allergenic proteins (anti-11S, anti-2S and anti-LTP) of pistachio, cashew, peanut, hazelnut, almond, and chestnut was investigated. Processing based on heat and/or pressure and ultra-high pressure (HHP, 300–600 MPa) without heating was applied. After treating the six tree nuts with pressure combined with heat, a progressive diminution of proteins with potential allergenic properties was observed. Moreover, some tree nuts proteins (pistachio, cashew, and peanut) seemed to be more resistant to technological processing than others (hazelnut and chestnut). High pressure combined with heating processing markedly reduce tree nut allergenic potential as the pressure and treatment time increases. HHP do not alter hazelnut and almond immunoreactivity.

Numerical Analysis on Delta-Ring Seal Structure of Ultra High Pressure Vessel Employed in Food Processing

2013 ◽  
Vol 303-306 ◽  
pp. 2839-2842
Author(s):  
Rong Li Li ◽  
Xiao Yong Liu ◽  
Shou Qin Zhang ◽  
Tao Li ◽  
Guo Jing Ren
Keyword(s):  
High Pressure ◽  
Numerical Analysis ◽  
Pressure Vessel ◽  
Food Processing ◽  
Residual Deformation ◽  
Full Field ◽  
High Pressure Vessel ◽  
Ultra High Pressure ◽  
Inner Pressure ◽  
Ring Seal

Due to the characters of the ultra high pressure vessel employed in food processing, a seal structure was introduced in this study. Then numerical analysis was performed using the larger finite element stress analysis software ansys12.0 for the stresses of the seal structure under internal pressure. In order to solve the contact question of delta-ring seal structure by using face-face contact model, a 3-D axisymmetric solid element was employed to calculate the stresses of the connected location among delta-ring, blind cover and end cylinder, the mises stresses in this structure were analyzed. Thus, the distribution nephograms of the stress on the contact surface were obtained in different conditions. Full-field plastic deformation of seal structure was generated when the inner pressure was larger than 300Mpa. At last, the reason for residual deformation was analyzed.

A Brief Review on Measurement Methods and Application of Ultra High Pressure Vessels Employed in Food Processing in China

2013 ◽  
Vol 303-306 ◽  
pp. 831-834
Author(s):  
Rong Li Li ◽  
Xiao Yong Liu ◽  
Shou Qin Zhang
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
Optical Measurement ◽  
Pressure Vessels ◽  
Measurement Methods ◽  
Surface Shape ◽  
Full Field ◽  
Ultra High Pressure ◽  
Imaging Characteristics ◽  
Non Destructive

A review of conventional and optical measurement methods of ultra high pressure vessels (UHPVs) in-service was introduced. Typical engineering applications of these technologies were illustrated. The new trends of inspection methods of UHPVs were discussed. Owe to full-field, non-destructive imaging characteristics with high precision and sensitivity, optical measurement methods had gained more and more attention in recent years. Therefore, DIC was suggested to be developed for experimental inspection of UHPVs in 2D or 3D surface shape and deformations.

scholarly journals Development Status and Business Solution of Ultra-high Pressure Food

2020 ◽  
Vol 6 (1) ◽  
pp. p108
Author(s):  
Jun Chen ◽  
Chenyang Zhao ◽  
Shiyan Xu ◽  
Kaikai Liu
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
Raw Materials ◽  
Developed Countries ◽  
The United States ◽  
Production Equipment ◽  
Cold Chain ◽  
Chain Model ◽  
Ultra High Pressure ◽  
Almost All

Ultra-high pressure food processing technology refers to the technology of sterilizing food under thousands of atmospheric pressure without destroying the properties of food raw materials. Japan is a world leader in HPP technology. Significant achievements have been made in experimental equipment, production equipment, processing, sterilization and preservation of ultra-high pressure technology. Almost all natural, safe and healthy HPP food jams and fruit juices have been commercialized. Germany, the United States, France, the United Kingdom and other countries are also unwilling to fall behind, they are scrambling to carry out research on ultra-high voltage technology and have achieved industrialization results.China’s research on food ultra-high pressure technology started late. After nearly ten years of technical digestion and research, the research results have been achieved in stages, but there is still a large gap compared with developed countries. This article outlines the application of HPP technology in food processing, briefly analyzes the development of HPP food technology in China today, and establishes a cold chain supply chain model to identify problems and propose certain countermeasures, with a view to addressing HPP technology in food and chemicals industry.

The Effect of Ultra-High Pressure on the Functional Property and Conformation of Whey Protein Isolated

2011 ◽  
Vol 201-203 ◽  
pp. 1008-1014
Author(s):  
Hui Ping Liu ◽  
Yong Hua Wei ◽  
Yi Wen Xu
Keyword(s):  
High Pressure ◽  
Whey Protein ◽  
Functional Properties ◽  
Food Processing ◽  
Nutritional Value ◽  
Treatment Time ◽  
New Technology ◽  
Applied Pressure ◽  
Amino Acid Residues ◽  
Ultra High Pressure

The whey protein has a highly nutritional value but poor functional properties. Ultra-high pressure (UHP) is a new technology for food processing. It dose not cause environmental pollution and could maintain food nutrition as much as possible. The effects of applied pressure and treatment time on functional properties and conformation changes of whey protein isolated (WPI) treated by UHP were studied in present paper. The results indicated that WPI treated by UHP showed reduced solubility, foaming and emulsifying property with the increasing of applied pressure and prolonging of treatment time. For WPI treated at 400MPa for 15min, the 1-anilinonaphthalene-8-sulphonate (ANS) studies showed the increasing fluorescence regions when the applied pressure increased. The most fluorescence regions were exposed to aqueous solution for WPI treated at 400MPa for 5min, and degree of exposure reduced when treatment time was prolonged. With the increasing of applied pressure and prolonging of treatment time, the amino acid residues having ultraviolet absorbance showed the same change as hydrophobic group.

Design of Rigid Package Container with Telescopic Mechanism Used in Ultra High Pressure Food Processing

2013 ◽  
Vol 303-306 ◽  
pp. 2744-2747
Author(s):  
Rong Li Li ◽  
Xiao Yong Liu ◽  
Shou Qin Zhang
Keyword(s):  
High Pressure ◽  
Food Processing ◽  
Food Industry ◽  
Mechanical Analysis ◽  
Pressure Vessels ◽  
Light Weight ◽  
Compact Structure ◽  
Ultra High Pressure ◽  
Novel Structure ◽  
Food Package

A novel structure of rigid package container (RPC) used in ultra high pressure food processing was presented, due to single and flexible food package occupying large volume and less repeat usage. This new container was designed in details, such as mechanical analysis on sealing process of o-rings and structural optimization on its key components of RPC. Experiments on the sealing properties had proved that this structure was reasonable and reliable in sealing, easy to assembly and disassembly, compact structure and light weight. Thus, the RPC could be applicable in many ultra high pressure vessels in food industry.

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