English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/102186
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Thermal effect in foods during quasi-adiabatic pressure treatments

AutorOtero, Laura ; Molina García, Antonio D. ; Sanz Martínez, Pedro D.
Palabras claveWater
Milk fat
Temperature change
Hydrostatic pressure
Fecha de publicación2000
EditorElsevier
CitaciónInnovative Food Science and Emerging Technologies 1: 119- 126 (2000)
ResumenLarge pressure shifts are a part of the emerging high-pressure food treatments. Pressure treatments count among their advantages vs. thermal processes the lack of the undesirable effects associated with temperature changes and a better cost-efficient ratio. Nevertheless, any pressure variation has with it an associated temperature change, whose effect, if not conveniently considered, can alter the product, increase costs by introducing the need of thermoregulation or, at the very least, become an error source in hydrostatic pressure treatment studies. In this article, water and fatty foods are used as models and the thermal changes originated by pressure variations are studied. The range 20-65°C and 0.1-350 MPa was considered, as it is the most interesting for food applications. Results were compared, where possible, to theoretically calculated values and a sufficiently good agreement with them was found. The fatty foods studied (milk fat and cream) yielded negative temperature changes, much higher than that of water, upon quasi-adiabatic expansions of the same magnitude. The absolute value of this temperature change decreased with increasing temperatures and pressures, in opposite sense to the water case. A delay of the thermal effect over its causing pressure shift was consistently found. © 2000 Elsevier Science Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/102186
DOI10.1016/S1466-8564(00)00009-6
Identificadoresdoi: 10.1016/S1466-8564(00)00009-6
issn: 1466-8564
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.