Quality of High-Pressure Processed Pastes and Purees

2014 ◽  
pp. 126-147
Keyword(s):  
High Pressure

Improving of quality of gate assembly contact surfaces of high-pressure fi ttings by diamond burnishing

2020 ◽  
pp. 99-104
Author(s):  
S.A. Zaydes ◽  
A.N. Mashukov ◽  
T.Ya. Druzhinina
Keyword(s):  
Surface Roughness ◽  
High Pressure ◽  
Main Part ◽  
Conical Surface ◽  
The Real ◽  
Metal Seal ◽  
Diamond Burnishing ◽  
Air Tightness ◽  
Contact Surfaces

The contact belt of the gate assembly is the main part of high pressure fittings. The serviceability of the fittings assembly as whole depends on the air-tightness and quality of the mating surfaces. The technology of diamond burnishing allows to increase the interface of the nodes by red ucing the surface roughness of the metal-to-metal seal. The real experience for improving of the fittings contact belt due to the use of diamond burnishing of the nozzles seats and the conical surface of the rods.

scholarly journals Evaluation of Changes in Protein Quality of High-Pressure Treated Aqueous Aquafaba

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 234
Author(s):  
Fatemah B. Alsalman ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
High Pressure ◽  
Protein Quality ◽  
Treatment Time ◽  
Control Sample ◽  
Thermal Characteristics ◽  
Protein Digestibility ◽  
Foaming Properties ◽  
Freeze Dried ◽  
Cooking Water

Chickpea cooking water (CCW), known as aquafaba, has potential as a replacement for egg whites due to its emulsion and foaming properties which come from the proteins and starch that leach out from chickpeas into the cooking water. High pressure (HP) processing has the ability to modify the functional characteristics of proteins. It is hypothesized that HP processing could favorably affect the functional properties of CCW proteins by influencing their structure. The objective of this study to evaluate the effect of HP treatment on the associated secondary structure, emulsion properties and thermal characteristics of CCW proteins. A central composite rotatable design is used with pressure level (227–573 MPa) and treatment time (6–24 min) as HP variables, and concentration of freeze dried CCW aquafaba powder (11–29%) as product variable, and compared to untreated CCW powder. HP improves aquafaba emulsion properties compared to control sample. HP reduces protein aggregates by 33.3%, while β-sheets decreases by 4.2–87.6% in which both correlated to increasing protein digestibility. α-helices drops by 50%. It affects the intensity of some HP treated samples, but not the trend of bands in most of them. HP treatment decreases Td and enthalpy because of increasing the degree of denaturation.

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

The Effect of Ge Segregation on Oxidation of Si

1987 ◽  
Vol 105 ◽  
Author(s):  
E. C. Frey ◽  
N. R. Parikh ◽  
M. L. Swanson ◽  
M. Z. Numan ◽  
W. K. Chu
Keyword(s):  
High Pressure ◽  
Low Temperature ◽  
Epitaxial Layer ◽  
Atmospheric Pressure ◽  
Oxidation Rate ◽  
Oxidation Temperature ◽  
Pressure Oxidation ◽  
Enhanced Oxidation ◽  
High Pressure Oxidation

AbstractWe have studied oxidation of various Si samples including: Ge implanted Si, CVD and MBE grown Si(0.4–4% Ge) alloys, and MBE grown Si-Si(Ge) superlattices. The samples were oxidized in pyrogenic steam (800–1000°C, atmospheric pressure) and at low temperature and high pressure (740°C, 205 atm of dry O2). The oxidized samples were analyzed with RBS/channeling and ellipsometry.An enhanced oxidation rate was seen for all Ge doped samples, compared with rates for pure Si. The magnitude of the enhancement increased with decreasing oxidation temperature. For steam oxidations the Ge was segregated from the oxide and formed an epitaxial layer at the Si-SiO2 interface; the quality of the epitaxy was highest for the highest oxidation temperatures. For high pressure oxidation the Ge was trapped in the oxide and the greatest enhancement in oxidation rate (>100%) was observed.

Effects of High Pressure Processing on the Quality of Vacuum Packed Fish Patties

2014 ◽  
Vol 644-650 ◽  
pp. 4671-4676
Author(s):  
Ying Chun Zhu ◽  
Li Zhen Ma ◽  
Yu Jing Tian ◽  
Hua Yang ◽  
Yao Hua Guo ◽  
...  
Keyword(s):  
High Pressure ◽  
Bacterial Growth ◽  
Reduction Potential ◽  
Meat Products ◽  
High Pressure Processing ◽  
Control Group ◽  
Oxidation Reduction ◽  
Preservation Method ◽  
Oxidation Reduction Potential

The objective of this study was to evaluate the use of high pressure processing (HPP) as a preservation method of meat products. Vacuum-packaged fish patties were subjected to HPP (300 MPa for 30 min 15°C or 500 Mpa for 10 min at 15°C). Untreated samples represented the control group. The three groups were stored at 4°C for 0–5 weeks. Color parameters, pH, thiobarbituric (TBARS), bacterial growth, and Oxidation-Reduction Potential (ORP) were determined. The results revealed that the 500-MPa treatment inhibited bacterial growth and extended the shelf-life of fish patties to four weeks with insignificant effects on the physicochemical attributes.

scholarly journals High Pressure Processing Applications in Plant Foods

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 223
Author(s):  
Milan Houška ◽  
Filipa Vinagre Marques Silva ◽  
Evelyn ◽  
Roman Buckow ◽  
Netsanet Shiferaw Terefe ◽  
...  
Keyword(s):  
High Pressure ◽  
Raw Materials ◽  
The Elderly ◽  
High Pressure Processing ◽  
Spore Form ◽  
Cold Pasteurization ◽  
Effective Components ◽  
Fresh Products ◽  
High Level

High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.

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