scholarly journals Comments on the High Pressure Preservation of Human Milk

2017 ◽  
Vol 1 (2) ◽  
pp. 71
Author(s):  
S. J. Rzoska ◽  
E. Rosiak ◽  
M. Rutkowska ◽  
A. Drozd-Rzoska ◽  
A. Wesolowska ◽  
...  
Keyword(s):  
High Pressure ◽  
Human Milk ◽  
Pulse Compression ◽  
Pressure Pulse ◽  
Physical Processes ◽  
Current State ◽  
Number Of Microorganisms

<p><em>The current state of studies on the high pressure preservation of the human milk is briefly presented. It is indicated that reaching (i) the antimicrobial safety, (ii) antiviral safety, and (iii) high nutritional, metabolic and immunological quality, may be difficult for a “classical” single pressure pulse High Pressure Preservation (HPP) treatment. It is shown that the sudden decompression leads to additional physical processes, which can be important for supporting the HPP technology. Additional advantages were reached due to the two-pulse compression, with subsequent values: P = 200 MPa and 400 MPa. Tests included the microbiological insight for the two-weeks storage. It is also shown that the decay of the number of microorganisms under the high pressure follows the relation n(t) = n<sub>0</sub>exp(At)exp(Bt<sup>2</sup>). Finally, issues regarding containers for the high pressure preservation of human milk are discussed.</em></p>

Inactivation of Bacterial Pathogens in Human Milk by High-Pressure Processing†

2008 ◽  
Vol 71 (1) ◽  
pp. 109-118 ◽  
Author(s):  
S. VIAZIS ◽  
B. E. FARKAS ◽  
L. A. JAYKUS
Keyword(s):  
High Pressure ◽  
Human Milk ◽  
Capillary Tube ◽  
Bacterial Pathogens ◽  
High Pressure Processing ◽  
Viral Pathogens ◽  
Promising Alternative ◽  
Log Reduction ◽  
Long Time ◽  
Thermal Pasteurization

Low-temperature, long-time (LTLT) pasteurization assures the safety of banked human milk; however, heat can destroy important nutritional biomolecules. High-pressure processing (HPP) shows promise as an alternative for pasteurization of breast milk. The purpose of this study was to investigate the efficacy of HPP for inactivation of selected bacterial pathogens in human milk. Human milk was inoculated with one of five pathogens (108 to 109 CFU/ml), while 0.1% peptone solution solutions with the same levels of each organism were used as controls. The samples were subjected to 400 MPa at 21 to 31°C for 0 to 50 min or to 62.5°C for 0 to 30 min (capillary tube method) to simulate LTLT pasteurization. Tryptic soy agar and selective media were used for enumeration. Traditional thermal pasteurization resulted in inactivation (&gt;7 log) of all pathogens within 10 min. In human milk and in peptone solution, a 6-log reduction was achieved after 30 min of HPP for Staphylococcus aureus ATCC 6538. After 30 min, S. aureus ATCC 25923 was reduced by 8 log and 6 log in human milk and peptone solution, respectively. Treatments of 4 and 7 min resulted in an 8-log inactivation of Streptococcus agalactiae ATCC 12927 in human milk and peptone solution, respectively, while Listeria monocytogenes ATCC 19115 required 2 min for an 8-log inactivation in human milk. Escherichia coli ATCC 25922 was inactivated by 8 log after 10 min in peptone solution and by 6 log after 30 min in human milk. These data suggest that HPP may be a promising alternative for pasteurization of human milk. Further research should evaluate the efficacy of HPP in the inactivation of relevant viral pathogens.

Control of spectral shift, broadening and pulse compression during mid-IR self-guiding in high-pressure gases and their mixtures

2022 ◽  
Author(s):  
Fedor Potemkin ◽  
Ekaterina Migal ◽  
Andrey Pushkin ◽  
Nikita Minaev ◽  
Boris Bravy
Keyword(s):  
High Pressure ◽  
Pulse Compression ◽  
Spectral Shift

scholarly journals Effect of high-pressure carbon dioxide processing on the inactivation of aerobic mesophilic bacteria and Escherichia coli in human milk

2017 ◽  
Vol 16 (1) ◽  
pp. 122-126 ◽  
Author(s):  
Ana Claudia Berenhauser ◽  
Douglas Soares ◽  
Norton Komora ◽  
Juliano De Dea Lindner ◽  
Elane Schwinden Prudêncio ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Carbon Dioxide ◽  
High Pressure ◽  
Human Milk ◽  
Mesophilic Bacteria

Development and Evaluation of a Mobile Plant to Prepare Natural Gas for Use in Foam Fracturing Treatments

2017 ◽  
Author(s):  
Griffin Beck ◽  
Melissa Poerner ◽  
Kevin Hoopes ◽  
Sandeep Verma ◽  
Garud Sridhar ◽  
...  
Keyword(s):  
High Pressure ◽  
Natural Gas ◽  
Oil And Gas ◽  
Department Of Energy ◽  
Gas Processing ◽  
Current State ◽  
Fracturing Process ◽  
Mobile Plant ◽  
Processing Plants ◽  
Production Techniques

Hydraulic fracturing treatments are used to produce oil and gas reserves that would otherwise not be accessible using traditional production techniques. Fracturing treatments require a significant amount of water, which has an associated environmental impact. In recent work funded by the Department of Energy (DOE), an alternative fracturing process has been investigated that uses natural gas as the primary fracturing fluid. In the investigated method, a high-pressure foam of natural gas and water is used for fracturing, a method than could reduce water usage by as much as 80% (by volume). A significant portion of the work focused on identifying and optimizing a mobile processing facility that can be used to pressurize natural gas sourced from adjacent wells or nearby gas processing plants. This paper discusses some of the evaluated processes capable of producing a high-pressure (10,000 psia) flow of natural gas from a low-pressure source (500 psia). The processes include five refrigeration cycles producing liquefied natural gas as well as a cycle that directly compresses the gas. The identified processes are compared based on their specific energy as calculated from a thermodynamic analysis. Additionally, the processes are compared based on the estimated equipment footprint and the process safety. Details of the thermodynamic analyses used to compare the cycles are provided. This paper also discusses the current state of the art of foam fracturing methods and reviews the advantages of these techniques.

scholarly journals Lipid Profile, Lipase Bioactivity, and Lipophilic Antioxidant Content in High Pressure Processed Donor Human Milk

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 1972 ◽  
Author(s):  
Wesolowska ◽  
Brys ◽  
Barbarska ◽  
Strom ◽  
Szymanska-Majchrzak ◽  
...  
Keyword(s):  
Fatty Acids ◽  
High Pressure ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Human Milk ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Induction Time ◽  
Milk Fat ◽  
Human Milk Fat

Human milk fat plays an essential role as the source of energy and cell function regulator; therefore, the preservation of unique human milk donors’ lipid composition is of fundamental importance. To compare the effects of high pressure processing (HPP) and holder pasteurization on lipidome, human milk was processed at 62.5 °C for 30 min and at five variants of HPP from 450 MPa to 600 MPa, respectively. Lipase activity was estimated with QuantiChrom™ assay. Fatty acid composition was determined with the gas chromatographic technique, and free fatty acids content by titration with 0.1 M KOH. The positional distribution of fatty acid in triacylglycerols was performed. The oxidative induction time was obtained from the pressure differential scanning calorimetry. Carotenoids in human milk were measured by liquid chromatography. Bile salt stimulated lipase was completely eliminated by holder pasteurization, decreased at 600 MPa, and remained intact at 200 + 400 MPa; 450 MPa. The fatty acid composition and structure of human milk fat triacylglycerols were unchanged. The lipids of human milk after holder pasteurization had the lowest content of free fatty acids and the shortest induction time compared with samples after HPP. HPP slightly changed the β-carotene and lycopene levels, whereas the lutein level was decreased by 40.0% up to 60.2%, compared with 15.8% after the holder pasteurization.

scholarly journals Effects of Chemical, Physical, and Technological Processes on the Nature of Food Allergens

2004 ◽  
Vol 87 (6) ◽  
pp. 1466-1474 ◽  
Author(s):  
Roland E Poms ◽  
Elke Anklam
Keyword(s):  
Quality Control ◽  
High Pressure ◽  
Food Safety ◽  
Food Processing ◽  
Safety Assessment ◽  
Chemical Processes ◽  
Food Allergens ◽  
Physical Processes ◽  
Allergen Analysis ◽  
Processing Techniques

Abstract A review is presented of studies of different processing techniques and their effect on the allergenicity and antigenicity of certain allergenic foods. An overview of investigated technologies is givenwithregardtotheirimpactontheprotein structure and their potential application in the production of hypoallergenic foods. The use of physical processes (such as heating, high pressure, microparticulation, ultrafiltration, and irradiation), chemical processes (such as proteolysis, fermentation, and refining by extraction), and biotechnological approaches, as well as the effects of these processes on individual allergenic foods, are included. Additionally, the implications of food processing for food allergen analysis with respect to food safety assessment and industrial quality control are briefly discussed.

Sign in / Sign up

Export Citation Format

Share Document