Journal articles: 'High pressure processing'

1

FARKAS, DANIEL F., and DALLAS G. HOOVER. "High Pressure Processing." Journal of Food Science 65 (November 2000): 47–64. http://dx.doi.org/10.1111/j.1750-3841.2000.tb00618.x.

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FARKAS, DANIEL F., and DALLAS G. HOOVER. "High Pressure Processing." Journal of Food Safety 65 (November 2000): 47–64. http://dx.doi.org/10.1111/j.1745-4565.2000.tb00618.x.

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Balasubramaniam, V. M., and D. Farkas. "High-pressure Food Processing." Food Science and Technology International 14, no. 5 (October 2008): 413–18. http://dx.doi.org/10.1177/1082013208098812.

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High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods. This paper outlines research needs for further advancement of high pressure processing technology. Kinetic models are needed for describing bacterial inactivation under combined pressure-thermal conditions and for microbial process evaluation. Further, identification of suitable surrogate organisms are needed for use as indicator organisms and for process validation studies. More research is needed to evaluate process uniformity at elevated pressure-thermal conditions to facilitate successful introduction of low-acid shelf-stable foods. Combinations of non-thermal technologies with high pressure could reduce the severity of the process pressure requirement. Likewise, processing equipment requires improvements in reliability and line-speed to compete with heat pasteurization lines. More studies are also needed to document the changes in animal and vegetable tissue and nutrient content during pressure processing, from types of packaging, and from storage.

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Earnshaw, R. "High pressure food processing." International Biodeterioration & Biodegradation 36, no. 3-4 (October 1995): 461. http://dx.doi.org/10.1016/0964-8305(96)81833-6.

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Earnshaw, Richard. "High pressure food processing." Nutrition & Food Science 96, no. 2 (April 1996): 8–11. http://dx.doi.org/10.1108/00346659610108966.

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Andrew Wilbey, R. "High Pressure Processing of Foods." International Journal of Dairy Technology 63, no. 1 (February 2010): 143. http://dx.doi.org/10.1111/j.1471-0307.2009.00540.x.

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Thorne, S. "High pressure processing of foods." Meat Science 43, no. 3-4 (July 1996): 359–60. http://dx.doi.org/10.1016/s0309-1740(96)00004-6.

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Dickinson, Eric. "High pressure processing of foods." Food and Bioproducts Processing 75, no. 1 (March 1997): 59. http://dx.doi.org/10.1205/096030897531270.

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Jowitt, Ronald. "High pressure processing of foods." Journal of Food Engineering 36, no. 1 (April 1998): 145–48. http://dx.doi.org/10.1016/s0260-8774(98)00057-0.

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Gubbins, Keith E., Kai Gu, Liangliang Huang, Yun Long, J. Matthew Mansell, Erik E. Santiso, Kaihang Shi, Małgorzata Śliwińska-Bartkowiak, and Deepti Srivastava. "Surface-Driven High-Pressure Processing." Engineering 4, no. 3 (June 2018): 311–20. http://dx.doi.org/10.1016/j.eng.2018.05.004.

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Fonberg-Broczek, Monika, B. Windyga, J. Szczawiński, M. Szczawińska, D. Pietrzak, and G. Prestamo. "High pressure processing for food safety." Acta Biochimica Polonica 52, no. 3 (September 30, 2005): 721–24. http://dx.doi.org/10.18388/abp.2005_3436.

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Food preservation using high pressure is a promising technique in food industry as it offers numerous opportunities for developing new foods with extended shelf-life, high nutritional value and excellent organoleptic characteristics. High pressure is an alternative to thermal processing. The resistance of microorganisms to pressure varies considerably depending on the pressure range applied, temperature and treatment duration, and type of microorganism. Generally, Gram-positive bacteria are more resistant to pressure than Gram-negative bacteria, moulds and yeasts; the most resistant are bacterial spores. The nature of the food is also important, as it may contain substances which protect the microorganism from high pressure. This article presents results of our studies involving the effect of high pressure on survival of some pathogenic bacteria -- Listeria monocytogenes, Aeromonas hydrophila and Enterococcus hirae -- in artificially contaminated cooked ham, ripening hard cheese and fruit juices. The results indicate that in samples of investigated foods the number of these microorganisms decreased proportionally to the pressure used and the duration of treatment, and the effect of these two factors was statistically significant (level of probability, P

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Aizawa, Tatsuhiko. "Materials Processing by Shock High Pressure." Materia Japan 36, no. 5 (1997): 460–63. http://dx.doi.org/10.2320/materia.36.460.

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Martínez-Rodríguez, Yamile, Carlos Acosta-Muñiz, Guadalupe I. Olivas, José Guerrero-Beltrán, Dolores Rodrigo-Aliaga, and David R. Sepúlveda. "High Hydrostatic Pressure Processing of Cheese." Comprehensive Reviews in Food Science and Food Safety 11, no. 4 (June 12, 2012): 399–416. http://dx.doi.org/10.1111/j.1541-4337.2012.00192.x.

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Yordanov, D. G., and G. V. Angelova. "High Pressure Processing for Foods Preserving." Biotechnology & Biotechnological Equipment 24, no. 3 (January 2010): 1940–45. http://dx.doi.org/10.2478/v10133-010-0057-8.

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San Martín, M. F., G. V. Barbosa-Cánovas, and B. G. Swanson. "Food Processing by High Hydrostatic Pressure." Critical Reviews in Food Science and Nutrition 42, no. 6 (November 2002): 627–45. http://dx.doi.org/10.1080/20024091054274.

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Yamamoto, Kazutaka. "Food processing by high hydrostatic pressure." Bioscience, Biotechnology, and Biochemistry 81, no. 4 (February 9, 2017): 672–79. http://dx.doi.org/10.1080/09168451.2017.1281723.

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Westerlund, Jan. "High pressure equipment for food processing." High Pressure Research 12, no. 4-6 (November 1994): 221–26. http://dx.doi.org/10.1080/08957959408201661.

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Li, Jingyu, Feng Zhao, Haihua Liu, Renjie Li, Yongtao Wang, and Xiaojun Liao. "Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization." Innovative Food Science & Emerging Technologies 36 (August 2016): 34–41. http://dx.doi.org/10.1016/j.ifset.2016.05.012.

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MOLINA-GARCÍA, A. D., and P. D. SANZ. "Anisakis simplex Larva Killed by High-Hydrostatic-Pressure Processing." Journal of Food Protection 65, no. 2 (February 1, 2002): 383–88. http://dx.doi.org/10.4315/0362-028x-65.2.383.

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Anisakis simplex is a common nematode parasite present in many marine fish, including finfish and squid. It can pose a public health problem if it is not destroyed during food processing. Anisakis larvae were isolated from fish tissue, and their survival of high-pressure treatments in distilled water and physiological isotonic solution was assayed. Treatment at a pressure of 200 MPa for 10 min at a temperature between 0 and 15°C kills all Anisakis larvae, with a lack of motility being used as an indicator of larval death. Lower pressures can be successfully employed down to 140 MPa, but with lower pressures, the treatment time must be increased by up to 1 h to kill all larvae. Meanwhile, most larvae treated for >10 min at pressures of >120 MPa were dead, with the autofluorescence method being used to determine death. Cycles of compression and decompression increase the destruction of larvae compared with a single pressure treatment for a similar treatment time. Our results indicate that high-pressure treatment is an alternative nonthermal method for killing this nematode. The possible mechanism of death and damage by pressure is discussed, and uses for this treatment in food processing are suggested.

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Cho, Hyoung-Yong, Eun-Kyoung Cho, Byoung-Chul Kim, and Hae-Hun Shin. "Baby Food Processing and Properties by using High Pressure Processing." Korean Journal of Food And Nutrition 24, no. 4 (December 31, 2011): 746–52. http://dx.doi.org/10.9799/ksfan.2011.24.4.746.

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Morris, D. E. "Novel high-Tc superconductors by high-pressure oxygen processing." Physica C: Superconductivity 190, no. 1-2 (December 1991): 185–87. http://dx.doi.org/10.1016/s0921-4534(05)80246-1.

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GONZÁLEZ, S., G. J. FLICK, F. M. ARRITT, D. HOLLIMAN, and B. MEADOWS. "Effect of High-Pressure Processing on Strains of Enterobacter sakazakii." Journal of Food Protection 69, no. 4 (April 1, 2006): 935–37. http://dx.doi.org/10.4315/0362-028x-69.4.935.

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Four strains of Enterobacter sakazakii were inoculated into tryptic soy broth and reconstituted powdered infant formula and exposed to high-pressure processing. Pressures of 200, 400, and 600 MPa were used for each medium for 1 min. E. sakazakii was reduced by more than 6 log (strains A and B) in both media at 600 MPa. Strain B was significantly (P ≤ 0.05) more pressure resistant than the other strains, with just more than a 3-log reduction at 600 MPa in both media. The reconstituted infant formula has a significant (P ≤ 0.05) protective effect for certain strains and pressures (strain B at 400 MPa and strain D at 400 and 600 MPa). Differences in log reductions between media (milk and broth) were also observed for certain strains and specific pressures (strain B at 400 MPa and strain D at 400 and 600 MPa; P ≤ 0.05). This research showed that E. sakazakii, when present in reconstituted powdered infant formula, can be submitted to high-pressure processing (600 MPa for 1 min) and achieve log reductions ranging from 3 to 6.84, depending on the strain.

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Truong, Binh Q. "High pressure processing technology of aquatic products." Journal of Agriculture and Development 21, no. 02 (April 29, 2022): 35–44. http://dx.doi.org/10.52997/jad.5.02.2022.

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High-pressure processing is an emerging technology in the food industry. The application of high-pressure processing has shown a huge potential for improving the physicochemical, microbial, and sensory quality of aquatic products. The inactivation of microorganisms and autolytic enzymes by high-pressure processing results in an extension of fish muscles’ shelf life. High pressure inhibits the formation of putrefactive compounds and maintains the hardness of fish muscles, resulting in higher sensory quality compared to untreated muscle over storage time. However, the drawbacks such as discoloration, protein denaturation, and lipid oxidation could limit the application of high pressure on fish muscles. Besides, the gel formed by pressure-induction or high-pressure freezing/thawing of aquatic is being investigated intensively to obtain the benefits of high-pressure processing on aquatic products.

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Sharma, Rohit, and Khursheed Alam Khan. "High hydrostatic pressure food processing: An overview." INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING 11, Special (April 15, 2018): 70–75. http://dx.doi.org/10.15740/has/ijae/11.sp.issue/70-75.

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Chen, Jun, Yu Pei, and Shi Yan Xu. "Application of Ultra-high Pressure Processing Technology." Journal of Economics and Public Finance 5, no. 3 (July 31, 2019): p341. http://dx.doi.org/10.22158/jepf.v5n3p341.

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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.

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Nabi, Brera Ghulam, Kinza Mukhtar, Rai Naveed Arshad, Emanuele Radicetti, Paola Tedeschi, Muhammad Umar Shahbaz, Noman Walayat, Asad Nawaz, Muhammad Inam-Ur-Raheem, and Rana Muhammad Aadil. "High-Pressure Processing for Sustainable Food Supply." Sustainability 13, no. 24 (December 16, 2021): 13908. http://dx.doi.org/10.3390/su132413908.

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Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

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Houška, Milan, Filipa Vinagre Marques Silva, Evelyn, Roman Buckow, Netsanet Shiferaw Terefe, and Carole Tonello. "High Pressure Processing Applications in Plant Foods." Foods 11, no. 2 (January 14, 2022): 223. http://dx.doi.org/10.3390/foods11020223.

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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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Azzeddine, Hiba, Djamel Bradai, Thierry Baudin, and Terence G. Langdon. "Texture evolution in high-pressure torsion processing." Progress in Materials Science 125 (April 2022): 100886. http://dx.doi.org/10.1016/j.pmatsci.2021.100886.

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Sierakowski, Kacper, Rafal Jakiela, Boleslaw Lucznik, Pawel Kwiatkowski, Malgorzata Iwinska, Marcin Turek, Hideki Sakurai, Tetsu Kachi, and Michal Bockowski. "High Pressure Processing of Ion Implanted GaN." Electronics 9, no. 9 (August 26, 2020): 1380. http://dx.doi.org/10.3390/electronics9091380.

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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.

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Black, Elaine P., Peter Setlow, Ailsa D. Hocking, Cynthia M. Stewart, Alan L. Kelly, and Dallas G. Hoover. "Response of Spores to High-Pressure Processing." Comprehensive Reviews in Food Science and Food Safety 6, no. 4 (October 2007): 103–19. http://dx.doi.org/10.1111/j.1541-4337.2007.00021.x.

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Thakur, B. R., and P. E. Nelson. "High‐pressure processing and preservation of food." Food Reviews International 14, no. 4 (November 1998): 427–47. http://dx.doi.org/10.1080/87559129809541171.

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H. Zhang, N. Ishida, and S. Isobe. "HIGH-PRESSURE HYDRATION TREATMENT FOR SOYBEAN PROCESSING." Transactions of the ASAE 47, no. 4 (2004): 1151–58. http://dx.doi.org/10.13031/2013.16547.

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Suski, T., J. Jun, M. Leszczynski, H. Teisseyre, I. Grzegory, S. Porowski, G. Dollinger, et al. "High pressure fabrication and processing of GaN:Mg." Materials Science and Engineering: B 59, no. 1-3 (May 1999): 1–5. http://dx.doi.org/10.1016/s0921-5107(98)00402-4.

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Devi, Anastasia Fitria, Roman Buckow, Yacine Hemar, and Stefan Kasapis. "Structuring dairy systems through high pressure processing." Journal of Food Engineering 114, no. 1 (January 2013): 106–22. http://dx.doi.org/10.1016/j.jfoodeng.2012.07.032.

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Lopes, Maria Lúcia M., Vera L. Valente Mesquita, Ana Cristina N. Chiaradia, Antônio Alberto R. Fernandes, and Patricia M. B. Fernandes. "High hydrostatic pressure processing of tropical fruits." Annals of the New York Academy of Sciences 1189, no. 1 (March 2010): 6–15. http://dx.doi.org/10.1111/j.1749-6632.2009.05177.x.

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Abera, Gezai, and Fatih Yildiz. "Review on high-pressure processing of foods." Cogent Food & Agriculture 5, no. 1 (January 1, 2019): 1568725. http://dx.doi.org/10.1080/23311932.2019.1568725.

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S. Hussein, Suhad. "A Computer Simulation Study of High Pressure Processing of Liquid Food Using Computational Fluid Dynamics." International Journal of Modeling and Optimization 5, no. 1 (February 2015): 78–81. http://dx.doi.org/10.7763/ijmo.2015.v5.440.

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38

Huang, Peng, Liping Wang, Qiang Xia, and Yunfei Li. "Impact of High Hydrostatic Pressure Processing on Fruit Flesh Quality of Fruit Containing Carrot Juice." International Proceedings of Chemical, Biological and Environmental Engineering 95 (2016): 68–74. http://dx.doi.org/10.7763/ipcbee.2016.v95.12.

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39

Adamcová, Markéta, Vincent van Andel, Jan Strohalm, Milan Houška, and Rudolf Ševčík. "Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham." Czech Journal of Food Sciences 37, No. 1 (March 6, 2019): 57–61. http://dx.doi.org/10.17221/204/2018-cjfs.

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The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources. In this study, we examined the influence of the combination of high-pressure processing (HPP) and the addition of natural antimicrobials on the shelf-life of cooked ham. The samples of cooked ham were produced in a professional meat processing plant. One half of the samples were produced according to a traditional recipe, and the other was enriched with potassium lactate in the form of a commercial product PURASAL<sup>®</sup> Hirer P Plus. This product is produced via sugar fermentation and contains high levels of potassium lactate, a compound with high antimicrobial activity. Cooked hams were inoculated by bacteria Serratia liquefaction, vacuum packaged and treated by HPP. Packaged ham samples were stored at 3°C for 40 days and the total microbial count was examined during this storage period in defined intervals. The combination of HPP and potassium lactate from natural sources significantly reduced the total microbial counts in cooked hams and, thus, could be a suitable solution for the meat industry.

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Liu, Yan Qi, Yan Na Liu, Hong Li, Rei Ling Shen, Xue Hong Li, and Liu Zhi Yang. "The Study on Gelatinization Pressure of Starch by Ultra-High Pressure Processing." Advanced Materials Research 295-297 (July 2011): 131–34. http://dx.doi.org/10.4028/www.scientific.net/amr.295-297.131.

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To study the gelatinization pressures of different kinds of starch at atmospheric temperature, eight different starches chosen as raw materials for this paper (5%w/w, at 20°C) by different pressure were treated, then analysed the relations between pressure and starch gelatinization by X-ray diffraction. The study showed that the gelatinization pressure range of different starches respectively in this experiment was: corn starch (~450 - ~550MPa), wheat starch (~ 450 - ~500MPa), tapioca starch (>450 - ~500MPa), water chestnut starch (>500 - ~550MPa), glutinous rice starch (>500 - ~550MPa), waxy wheat starch (~500 - ~550MPa), waxy maize starch (~550 - ~650MPa), potato starch (~700 - ~750MPa).

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Sealock, L. John, Douglas C. Elliott, Eddie G. Baker, Alexander G. Fassbender, and Laura J. Silva. "Chemical Processing in High-Pressure Aqueous Environments. 5. New Processing Concepts." Industrial & Engineering Chemistry Research 35, no. 11 (January 1996): 4111–18. http://dx.doi.org/10.1021/ie960119+.

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Liu, Mengpei, Rong Wang, Jia Li, Lihua Zhang, Jiajia Zhang, Wei Zong, and Wenjuan Mo. "Dynamic high pressure microfluidization (DHPM): Physicochemical properties, nutritional constituents and microorganisms of yam juice." Czech Journal of Food Sciences 39, No. 3 (June 29, 2021): 217–25. http://dx.doi.org/10.17221/284/2020-cjfs.

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Dynamic high pressure microfluidization (DHPM) is considered an emerging and promising technique for the continuous production of fluid foods. This study measured the effect of DHPM on yam juice. After DHPM processing, the content of total soluble solids (TSS), turbidity, flavonoid and non-enzymatic browning was significantly decreased, with the biggest drops being 35.5, 86.2, 20.7, and 66.7%, respectively. Moreover, the average particle size was decreased from 1 944 nm to 358 nm, which showed a strong positive correlation with turbidity. The reduction coefficients and electric conductivity of Escherichia coli, Saccharomyces cerevisiae and Lactobacillus plantarum were increased significantly after DHPM processing. Combined with morphological analysis, DHPM processing had good bactericidal effects on E. coli and S. cerevisiae. These results provided reference values for the application of DHPM technology in the development of yam juice.

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Engmann, N. F., Y. K. Ma, X. Ying, and Y. Qing. "Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice." Czech Journal of Food Sciences 31, No. 1 (January 10, 2013): 72–80. http://dx.doi.org/10.17221/530/2011-cjfs.

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Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in the food material. We identified and characterised mulberry fruit anthocyanins before and after high hydrostatic pressure (HHP) treatment. Three separate samples were differently treated at 200, 400, and 600 MPa for 20 min, respectively. Anthocyanins were identified and characterised using high-performance liquid chromatography (HPLC), electrospray ionisation mass spectrometry (ESI/MS), and the literature data. Cyanidin-3-O-glucopyranoside (55.56%) and cyanidin-3-O-coumaroylglucoside (44.44%) were detected in the untreated sample, while two new anthocyanins [pelargonidin-3-O-coumaroylglucoside (0.46%) and delphinidin-3-O-coumaroylglucoside (5.8%)] were identified in the sample treated at 200 MPa for 20 minutes. One new anthocyanin, delphinidin-3-O-coumaroylglucoside (5.38%), was detected in the juice treated at 400 MPa for 20 minutes. At 600 MPa for 20 min, no new anthocyanins were detected.

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Godálová, Z., E. Bergerová, and P. Siekel. "Effect of high temperature and pressure on quantification of MON 810 maize." Czech Journal of Food Sciences 31, No. 4 (July 19, 2013): 376–81. http://dx.doi.org/10.17221/205/2012-cjfs.

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Maize MON 810 (Zea mays L.) is the only transgenic cultivar grown in the European Union countries and food products with its content higher than 0.9% must be labelled. Processing such as high temperature (121°C), elevated pressure (0.1 MPa), and low pH 2.25 fragmented DNA. A two order difference in the species specific gene content compared to the transgenic DNA content in plant materials used has led to false negative results in the quantification of transgenic DNA. The maize containing 4.2% of the transgene after processing appeared to be as low as 3.0% (100°C) and 1.9% (121°C, 0.1 MPa). The 2.1% amount of the transgene dropped at 100°C to 1.0% and at 121°C, 0.1 MPa to 0.6%. Determination of GMO (Genetically Modified Organism) content in processed foods may lead to incorrect statement and labelling could mislead consumers in these cases.  

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Pou, K. R. Jolvis. "Applications of High Pressure Technology in Food Processing." International Journal of Food Studies 10, no. 1 (April 18, 2021): 248–81. http://dx.doi.org/10.7455/ijfs/10.1.2021.a10.

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Consumer trends towards shelf-stable, safe, more natural and free from additives foods drove the need to investigate the commercial application of non-thermal food processing technologies. High pressure processing (HPP) is one such emerging technology where foods are generally subjected to high pressure (100-1000 MPa), with or without heat. Similar to heat pasteurization, HPP deactivates pathogenic microorganisms and enzymes, extends shelf life, denatures proteins, and modifies structure and texture of foods. However, unlike thermal processing, HPP can retain the quality of fresh food products, with little or no impact on nutritional value and organoleptic properties. Moreover, HPP is independent of the geometry (shape and size) of food products. The retention of food quality attributes, whilst prolonging shelf life, are enormous benefits to both food manufacturers and consumers. Researches have indicated that the combination of HPP and other treatments, based on the hurdle technology concept, has potential synergistic effects. With further advancement of the technology and its large-scale commercialization, the cost and limitations of this technology will probably reduce in the near future. The current review focuses on the mechanism and system of HPP and its applications in the processing of fruit, vegetables, meat, milk, fish and seafood, and eggs and their derived products.

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Chopde, S. S., M. A. Deshmukh, S. D. Kalyankar, and S. P. Changade. "High pressure technology for cheese processing-a review." Asian Journal of Dairy and Food Research 33, no. 4 (2014): 239. http://dx.doi.org/10.5958/0976-0563.2014.00610.1.

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Trejo Araya, X. I., N. Smale, C. Stewart, A. J. Mawson, D. J. Tanner, and B. Bojarski. "EFFECT OF HIGH PRESSURE PROCESSING ON CARROT TISSUE." Acta Horticulturae, no. 687 (July 2005): 379–82. http://dx.doi.org/10.17660/actahortic.2005.687.54.

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KOBAYASHI, Atsushi, and Satoshi MAEDA. "Application of High-Pressure Treatment for Food Processing." Journal of the Society of Materials Science, Japan 67, no. 5 (May 15, 2018): 521–26. http://dx.doi.org/10.2472/jsms.67.521.

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Guan, Qian, Chun Dong Zhu, and Tai Liang Dai. "Finite Element Analysis of High Pressure Torsion Processing." Advanced Materials Research 306-307 (August 2011): 1317–20. http://dx.doi.org/10.4028/www.scientific.net/amr.306-307.1317.

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Abstract:

Considerable interest has recently been developed in processing bulk materials through the application of severe plastic deformation (SPD). High pressure torsion(HPT) is one of severe plastic deformation methods. By this method, the material grain size can be refined to 20~200nm, which are nanometer level, and the micro-hardness and mechanical properties of materials can be improved. So the nanometer material can be got through this method. In this paper, the results of the rigid-plastic finite element analysis of the plastic deformation behavior of bulk materials during the HPT processing are presented. The torque and strain patterns of the sample as well as the relationship between the slippage time and pressure are also investigated.

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CHOPDE, S. S., M. A. DESHMUKH, S. D. KALYANKAR, and S. P. CHANGADE. "Applications of high pressure technology for milk processing." RESEARCH JOURNAL OF ANIMAL HUSBANDRY AND DAIRY SCIENCE 5, no. 2 (December 15, 2014): 143–47. http://dx.doi.org/10.15740/has/rjahds/5.2/143-147.

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Journal articles on the topic 'High pressure processing'

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