Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods.
A numerical model for predicting conductive heat transfer during batch high hydrostatic pressure (HHP) processing of foods was developed and tested for a food simulator (agar gel). For a comprehensive evaluation of the proposed method, both "conventional" HHP processes, HHP processes with gradual, step-by-step pressure buildup and pressure release, and pressure cycling HHP processes were included. In all cases, good agreement between experimental and predicted temperature profiles was observed. The model provides a very useful tool to evaluate batch HHP processes in terms of uniformity of any heat- and/or pressure-related effect. This is illustrated for inactivation of Bacillus subtilis alpha-amylase, an enzymatic model system with known pressure-temperature degradation kinetics.
Denys
S
S
Laboratory of Food Technology, Department of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences, Katholieke Universiteit Leuven, Kardinaal Mercierlaan, 92, B-3001 Heverlee, Belgium.
Ludikhuyze
L R
LR
Van Loey
A M
AM
Hendrickx
M E
ME
D000362:Agar; D001412:Bacillus subtilis / Q000201:enzymology; D005069:Evaluation Studies as Topic; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D005524:Food Technology; D005782:Gels; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D007700:Kinetics; D008962:Models, Theoretical; D011489:Protein Denaturation; D000516:alpha-Amylases / Q000037:antagonists & inhibitors / Q000737:chemistry
D005782:Gels; D000362:Agar; D000516:alpha-Amylases