Know your threshold. Practical tips for building self-awareness include getting feedback from trusted colleagues and friends, evaluating your performance under different degrees of pressure, and ...
High-pressure processing (HPP) kills microorganisms effectively, resulting in foods of very good microbiological quality, with enhanced safety and longer shelf life. For inactivation of bacterial endospores, the most pressure-resistant organisms, simultaneous application of heat is usually required. High pressure is a valid technology for ...
The blood pressure problem is a population-wide one and requires for its control a combined population- wide and high-risk strategy and a major component of this strategy must be nutritional-hygienic measures for the primary prevention of the rise in blood pressure during adulthood and of high blood pressure. This report deals with three …
Industrial relevance. High pressure (HP) processing is increasingly being used in the commercial processing of oysters, due to its minimal effects on sensory and nutritional quality, the opening or shucking of oysters during treatment, and the reduction of levels of Vibrio vulnificus, a pathogen of concern particularly in the US.However, little is …
HPP effectively eradicates spoilage and pathogenic bacteria in milk within the 400-600 MPa pressure range. Though its mechanisms are not fully clear, HPP is believed to induce structural changes ...
The present review is aimed to explore the recent initiatives and the progress that has been occurred in the area of novel multi hurdle approaches with high pressure processing of processed meat products with respect to their quality and safety improvement aspects. 2. Role of high pressure processing in improving the shelf life and microbial ...
Materials science holds significant potential in this regard, and high-pressure research contributes to materials applications in three aspects. First, useful high-pressure phases, such as ...
This report deals with three aspects of risk related to blood pressure and high blood pressure. The first aspect of risk concerns distributions of systolic blood pressure (SBP) and diastolic blood pressure (DBP) in the adult population and their relation to long-term risk of morbidity and mortality. By middle age, only a minority (about …
High-pressure jet (HPJ) technology is a similar technology reported to reach up to 500–600 MPa by utilization of a nozzle (from diamond, sapphire, or …
High-pressure treatment from HPP400 to 600 gave the highest destruction of microorganisms but negatively influenced the structural quality as well as texture and microstructure. ... "Understanding the Impact of High-Pressure Treatment on Physico-Chemical, Microstructural, and Microbiological Aspects of Pumpkin Cubes" Foods 12, …
High-pressure processing can be performed at room or lower temperatures, obtaining the inactivation of pathogenic and spoilage microorganisms. The presence of this technology in food industries is increasing and will be quite common in the near future. Pressure treatment can be performed at room or lower temperatures, resulting in foods …
High-pressure processing (HPP) is defined as a non-thermal food preservation approach, that utilizes pressure instead of heat to induce preservation …
This article presents the experimental details of a newly developed ODMR technique operable at high pressure using a diamond anvil cell (DAC). We first describe the DAC and the procedures of its operation. We then discuss the general requirement for coupling microwaves into the sample volume in a metal gasket. Some specific techniques to fulfil …
This chapter describes briefly the techniques of high pressure NMR spectroscopy and its unique and novel aspects as a method to explore protein structure in its high-energy paradigm with illustrative examples. It is now well established that high pressure NMR spectroscopy is a method to study intrinsic fluctuations of proteins, rather than ...
2016. TLDR. This article reviews optical spectroscopic studies under hydrostatic pressure, addressing the impact of molecular and intermolecular interactions on optical excitations, electron-phonon interaction, and changes in backbone conformations in π-conjugated polyfluorenes. Expand.
High-pressure (HP) destruction of Escherichia coli (29055) in apple juice was evaluated (150 to 400 MPa; 0 to 80 min at 25 °C) based on a dual destruction behavior consisting of pressure pulse ...
Crystallographic aspects related to the high pressure–high temperature phase transformation of boron nitride L. C. Nistor * National Institute for Materials Physics, Atomistilor 105 bis, RO077125 Magurele, Ilfov, P.O. Box MG-7, Romania
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety . × ... and meat processing—have been dealt with extensively. The integration of high-pressure with other matured processing operations such as blanching, dehydration, osmotic dehydration, rehydration, frying, freezing / thawing and solid-liquid ...
High pressure can dramatically decrease the atomic volume and increase the electronic density of the reactants, which will result in novel and special chemical …
In this study, microstructural aspects and electrochemical properties of high-pressure torsion (HPT)-treated austenitic NiTi alloy were investigated. Microstructural characterizations were performed by high-resolution transmission electron microscopy (HRTEM) and X-ray diffraction (XRD) analysis. Potentiodynamic polarization and …
Conclusions and future aspects 93. 3. Impact of high-pressure processing on fresh salads and ready to eat foods3.1. Importance of salads and ready meals. Ready to eat (RTE) foods or ready meals include the various food items that are prepared or processed inform that they do not require any further processing before their consumption.
High-pressure phenomena, changes in physical, chemical, and structural characteristics that matter undergoes when subjected to high pressure. …
This paper reviews the literature on high pressure application in food industry and covers various facets of high pressure technology, which is, history, concepts and principles underlying the application of this technology, hysicochemical, chemical, microbiological aspects of high Pressure in the viewpoint of food technology. …
Abstract. The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP.
Fluid foods are a rapidly growing segment serving the needs of consumers' healthy life style. Though high-pressure pasteurized beverages have been recently commercialized, the batch nature of the technology has been a hurdle for wider adaptation of the technology for high-throughput commodity-oriented beverage products. Further …
High pressure (HP) (also high hydrostatic pressure [HHP] or high pressure processing [HPP]) is a technology that immerses a product under water, and …
HP stability of various natural folates (i.e., tetrahydrofolic acid, 5-formyltetrahydrofolic acid and 5-methyltetrahydrofolic acid) in orange juice and in model media has also been investigated under conditions corresponding to high pressure pasteurization (600 MPa/25 °C/5 min) and sterilization (600 MPa/80 °C/5 min) (Butz et …
These combined pressure-heat treatments are often referred as high pressure temperature (HPT) process, high pressure thermal sterilization (HPTS), or high pressure high temperature (HPHT). Figure 3 shows the temperature and pressure, as a function of the process time for the HP pasteurization and HP sterilization equivalent.
The advent of high-pressure NMR spectroscopy to study the chemical properties of water and organic solvent arose with an "autoclave" design of the NMR probe that involves placing the sample and the probe electronics under pressure within a self-contained metal housing [45].Nearly 40 years later, Ballard et al. would use this …
Foods with a high acid content, such as fruits, are particularly good candidates for high pressure processing. Color, flavor and texture are important quality characteristics of fruits and fruit products as they are major factors affecting sensory perception and consumer acceptance. Commercially, higher pressures are preferred, …
These combined pressure-heat treatments are often referred as high pressure temperature (HPT) process, high pressure thermal sterilization (HPTS), or high pressure high temperature (HPHT). Figure 3 shows the temperature and pressure, as a function of the process time for the HP pasteurization and HP sterilization equivalent.
High-pressure extraction increased the bioaccessibility of carotenoids without influencing the isomerization of carotenoids because pressure does not affect covalent bonds (Knockaert et al. 2013 ...
The lower pressure test being performed after the higher pressure test, the reduction in friction between the two tests can be explained by the changing interface conditions. Moreover, the sliding rates imposed during the lower pressure test are of a magnitude of a mm/h whereas they are of a magnitude of a mm/min for the high …
Technological aspects of (ultra) high-pressure homogenisation. Homogenisers are usually equipped with a high-pressure valve (HP-valve or first-stage) and a low-pressure valve (LP-valve or second-stage). The processing performances importantly depend on the valve design (geometrical characteristics of the needle and …
Some aspects of bubble dynamics and macroscopic hydrodynamic properties in high-pressure bubble columns and three-phase fluidization systems are discussed. Experimental results along with discrete-phase simulations of a single bubble rising in liquids and liquid–solid suspensions at high pressures are presented.
Indeed commercial "high pressure differential scanning calorimeters" (HP-DSC) operate at rather moderate pressures of up to 40 MPa. The characterisation of the thermal behaviour of materials under high pressure is, however, clearly of both fundamental and technological importance. In the offshore industry, for example, …
Pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties, as well as on potential risks associated with HHP food applications based on available literature. The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for …