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In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them

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High Pressure Processing of Food

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

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Abstract

This chapter summarizes research efforts in the experimentation and measurement of various in situ thermophysical properties of food and packaging material subjected to combined pressure-thermal treatment. The properties investigated include heat of compression, compressibility, thermal conductivity, specific heat, thermal diffusivity, electrical conductivity, and reaction volume. This information will help to understand the extent of process nonuniformity during pressure treatment, characterize chemical and physical changes, as well as assess the safety and quality of products and processes.

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Abbreviations

A:

Area of the intensifier piston

a:

Regression model parameter

CH:

Heat of compression (°C/100 MPa)

Cp :

Specific heat (kJ/kg · K or J/kg · K)

I:

Current (A)

k:

Thermal conductivity (W/m · °C)

ke :

Cell constant (m−1)

P:

Pressure (MPa)

Q:

Heat generation (W/m)

r:

The distance between line heat and second thermocouple probe

T:

Temperature (K or °C)

t:

Time (s)

V:

Voltage (V)

α:

Thermal diffusivity (m2/s)

β:

Thermal expansivity (K−1)

ρ:

Density (kg/m3)

σ:

Electrical conductivity (S/m)

ΔT:

Temperature difference (ºC)

0-3:

Empirical model parameter position of the intensifier piston

1:

Start time of heating

2:

End time of heating

atm:

Atmospheric pressure (0.1 MPa)

bf:

Beef

d:

Duration of heat pulse

e:

End time

H:

Heat exchange with the surroundings

i:

Initial

m:

Time from the start of heating to the temperature reaching maximum

p:

Pressure

s:

Start time

wt:

Water

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Acknowledgment

References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University is implied. Financial support from the USDA National Institute for Food and Agriculture HATCH project OHO01323, Ohio Agricultural Development Corporation (OARDC), and Center for Advanced Processing and Packaging Studies and the food industry is gratefully acknowledged. References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University is implied.

Author information

Authors and Affiliations

  1. Department of Marine Food Science and Technology, Gangneung-Wonju National University Gangneung-si, Gangwon-do, South Korea

    Sung Hee Park

  2. Department of Food Science and Technology, The Ohio State University, 333 Parker Food Science and Technology, 2015 Fyffe Road, Columbus, OH, 43210, USA

    Sung Hee Park, Loc Thai Nguyen & V. M. Balasubramaniam

  3. School of Environment, Resources and Development, Asian Institute of Technology, Bangkok, Thailand

    Loc Thai Nguyen

  4. Department of Food, Agricultural and Biological Engineering, The Ohio State University, 590 Woody Hayes Drive, Columbus, OH, 43210, USA

    Stephen Min, V. M. Balasubramaniam & Sudhir K. Sastry

Authors
  1. Sung Hee Park
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  2. Loc Thai Nguyen
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  3. Stephen Min
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  4. V. M. Balasubramaniam
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  5. Sudhir K. Sastry
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Corresponding author

Correspondence to V. M. Balasubramaniam .

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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Park, S.H., Nguyen, L.T., Min, S., Balasubramaniam, V.M., Sastry, S.K. (2016). In Situ Thermal, Volumetric and Electrical Properties of Food Matrices Under Elevated Pressure and the Techniques Employed to Measure Them. 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_6

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