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High-Pressure Processing Uniformity

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Book cover High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

Abstract

As pressure is uniform and residence time is fixed, studying nonuniformity of high-pressure process variables comes down to studying temperature uniformity. This book chapter starts from the definition of adiabatic heat of compression to demonstrate that compression heat differences are a basis for the development of temperature heterogeneities in a high-pressure reactor. Since kinetics of change of target attributes of high pressure processing can be temperature dependent, temperature differences might result in process impact differences. There is a need for methods which enable insight in temperature gradients inside the high-pressure reactor. Since direct monitoring of the temperature as a function of time and space under pressure is today still a technical challenge at industrial scale, two alternative methods for temperature documentation under high-pressure conditions are described from principle to application. Finally, this chapter puts forward strategies to improve temperature uniformity under high-pressure processing conditions.

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Author information

Authors and Affiliations

  1. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M²S), KU Leuven, Kasteelpark Arenberg 22, 2457, B-3001, Heverlee, Belgium

    Tara Grauwet, Iesel Van der Plancken, Liesbeth Vervoort, Marc Hendrickx & Ann Van Loey

Authors
  1. Tara Grauwet
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  2. Iesel Van der Plancken
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  3. Liesbeth Vervoort
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  4. Marc Hendrickx
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  5. Ann Van Loey
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Corresponding author

Correspondence to Tara Grauwet .

Editor information

Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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Grauwet, T., Van der Plancken, I., Vervoort, L., Hendrickx, M., Van Loey, A. (2016). High-Pressure Processing Uniformity. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_13

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