Abstract
The mathematics used in handling logarithmic kinetic data often involves unnecessary steps. Determination of activation volume (V) and pressure resistance (z) often becomes laborious. In this paper we illustrate the simplest way to determine activation volume and pressure resistance needed for evaluating high pressure processing de foods. Activation volume and pressure resistance are determined in one step by linear fit with least squares on computers. Four new equations were proposed for the prediction of the activation volume and pressure resistance in a single step in the case of evaluation of processes of food with high pressure.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Largeteau, A., Prakasam, M.: Trends in high pressure developments for new perspectives. Solid State Sci. 80, 141–146 (2018). https://doi.org/10.1016/j.solidstatesciences.2018.04.012
Heremans, K., Smeller, L.: Protein structure and dynamics at high pressure. Biochimica et Biophysica Acta (BBA) - Protein Struct. Mol. Enzymol. 1386(2), 353–370 (1998). https://doi.org/10.1016/s0167-4838(98)00102-2
Yu, Y., Zheng, Z., Wang, C., Hu, L., Ramaswamy, H.S., Zhu, S.: Melting endothermic technique for establishing different phase diagram pathways during high pressure treatment of liquid foods. Innov. Food Sci. Emerg. Technol. 62, 102361 (2020). https://doi.org/10.1016/j.ifset.2020.102361
Gallego, R., Bueno, M., Chourio, A.M., Ibáñez, E., Saldaña, M.D.A., Herrero, M.: Use of high and ultra-high pressure based-processes for the effective recovery of bioactive compounds from Nannochloropsis oceanica microalgae. J. Supercrit. Fluids 167, 105039 (2020)
Cava, R., García, J., Ladero, L.: Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage. LWT 128, 109462 (2020). https://doi.org/10.1016/j.lwt.2020.109462
Huang, H.-W., Hsu, C.-P., Wang, C.-Y.: Healthy expectations of high hydrostatic pressure treatment in food processing industry. J. Food Drug Anal. 28, 1–13 (2020). https://doi.org/10.1016/j.jfda.2019.10.002
Marciniak, A., Suwal, S., Naderi, N., Pouliot, Y., Doyen, A.: Enhancing enzymatic hydrolysis of food proteins and-production of bioactive peptides using high hydrostatic pressure technology. Trends Food Sci. Technol. 80, 187–198 (2018). https://doi.org/10.1016/j.tifs.2018.08.013
Pérez-López, E., Mateos-Aparicio, I., Rupérez, P.: High hydrostatic pressure aided by food-grade enzymes as a novel approach for Okara valorization. Innov. Food Sci. Emerg. Technol. 42, 197–203 (2017). https://doi.org/10.1016/j.ifset.2017.07.012
Lee, N.-Y., Koo, J.-G.: Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods. Food Chem. 271, 685–690 (2019). https://doi.org/10.1016/j.foodchem.2018.07.171
Orel, R., Tabilo-Munizaga, G., Cepero, Y., Reyes-Parra, J.E., Badillo, A., Pérez-Won, M.: Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts. LWT 127, 109352 (2020). https://doi.org/10.1016/j.lwt.2020.109352
Tucker, G.S., Featherstone, S., Miranda-Zamora, W.R.: Fundamentos del procesamiento térmico de alimentos. AMV ediciones (2020)
Miranda-Zamora, W.R., Heldman, D.R.: Diseño de procesos térmicos y alta presión de alimentos. AMV ediciones (2018)
Nakaura, Y., Morimatsu, K., Inaoka, T., Yamamoto, K.: Listeria Monocytogenes cells injured by high hydrostatic pressure and their recovery in nutrient-rich or -free medium during cold storage. High Press. Res. 39, 324–333 (2019). https://doi.org/10.1080/08957959.2019.1584895
Buckow, R., Weiss, U., Knorr, D.: Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains. Innov. Food Sci. Emerg. Technol. 10(4), 441–448 (2009). https://doi.org/10.1016/j.ifset.2009.05.005
Raj, A.S., Chakraborty, S., Rao, P.S.: Thermal assisted high-pressure processing of Indian gooseberry (Embilica officinalis L.) juice – impact on colour and nutritional attributes. LWT 99, 119–127 (2019). https://doi.org/10.1016/j.lwt.2018.09.051
Verbeyst, L., Crombruggen, K.V., Van der Plancken, I., Hendrickx, M., Van Loey, A.: Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries. J. Food Eng. 105(3), 513–521 (2011). https://doi.org/10.1016/j.jfoodeng.2011.03.015
Terefe, N.S., Yang, Y.H., Knoerzer, K., Buckow, R., Versteeg, C.: High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. Innov. Food Sci. Emerg. Technol. 11(1), 52–60 (2010). https://doi.org/10.1016/j.ifset.2009.08.009
Terefe, N.S., Delon, A., Buckow, R., Versteeg, C.: Blueberry polyphenol oxidase: characterization and the kinetics of thermal and high pressure activation and inactivation. Food Chem. 188, 193–200 (2015). https://doi.org/10.1016/j.foodchem.2015.04.040
Ravichandran, C., Purohit, S.R., Rao, P.S.: High pressure induced water absorption and gelatinization kinetics of paddy. Innov. Food Sci. Emerg. Technol. 47, 146–152 (2018). https://doi.org/10.1016/j.ifset.2018.02.012
Shkolnikov, H., Belochvostov, V., Okun, Z., Shpigelman, A.: The effect of pressure on the kinetics of polyphenolics degradation – implications to hyperbaric storage using Epigallo- catechin-gallate as a model. Innov. Food Sci. Emerg. Technol. 59, 102273 (2019). https://doi.org/10.1016/j.ifset.2019.102273
Delgado-Aguilar, M., Valverde-Som, L., Cuadros, L.: Solver, an Excel application to solve the difficulty in applying different univariate linear regression methods. Chemom. Intell. Lab. Syst. 178, 39–46 (2018). https://doi.org/10.1016/j.chemolab.2018.04.018
Grech, V.: WASP (write a scientific paper) using Excel – 13: correlation and regression. Early Hum. Dev. 122, 60–63 (2018). https://doi.org/10.1016/j.earlhumdev.2018.04.009
Romeo, G.: Excel VBA, solver, and other advanced worksheet tools. Elements of Numerical Mathematical Economics with Excel, pp. 3–44 (2020). https://doi.org/10.1016/b978-0-12-817648-1.00001-3
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2021 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this paper
Cite this paper
Zamora, W.R.M. et al. (2021). Analysis of the Activation Volume and the Pressure Resistance for Handling Kinetic of Processing Food. In: Russo, D., Ahram, T., Karwowski, W., Di Bucchianico, G., Taiar, R. (eds) Intelligent Human Systems Integration 2021. IHSI 2021. Advances in Intelligent Systems and Computing, vol 1322. Springer, Cham. https://doi.org/10.1007/978-3-030-68017-6_134
Download citation
DOI: https://doi.org/10.1007/978-3-030-68017-6_134
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-68016-9
Online ISBN: 978-3-030-68017-6
eBook Packages: Intelligent Technologies and RoboticsIntelligent Technologies and Robotics (R0)