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Thermal behavior of food materials d...

Ramaswamy, Raghupathy.

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Thermal behavior of food materials during high pressure processing.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Thermal behavior of food materials during high pressure processing./
作者:	Ramaswamy, Raghupathy.
面頁冊數:	155 p.
附註:	Adviser: V. M. Balasubramaniam.
Contained By:	Dissertation Abstracts International68-09B.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3279831
ISBN:	9780549239499

Thermal behavior of food materials during high pressure processing.
Ramaswamy, Raghupathy.

Thermal behavior of food materials during high pressure processing. - 155 p.

Adviser: V. M. Balasubramaniam.

Thesis (Ph.D.)--The Ohio State University, 2007.

Knowledge about temperature and pressure history is important for evaluating process uniformity during high pressure processing (HPP). Process uniformity is further influenced by the food's thermal properties. This study was conducted to estimate thermal conductivity and heat of compression of selected materials under pressure to evaluate thermal behavior of foods under pressure.

ISBN: 9780549239499Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Thermal behavior of food materials during high pressure processing.
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245 1 0 $a Thermal behavior of food materials during high pressure processing.
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500 $a Source: Dissertation Abstracts International, Volume: 68-09, Section: B, page: 5647.
502 $a Thesis (Ph.D.)--The Ohio State University, 2007.
520 $a Knowledge about temperature and pressure history is important for evaluating process uniformity during high pressure processing (HPP). Process uniformity is further influenced by the food's thermal properties. This study was conducted to estimate thermal conductivity and heat of compression of selected materials under pressure to evaluate thermal behavior of foods under pressure.
520 $a Thermal conductivity (k) of selected foods was determined using a line heat source probe. The probe was calibrated using distilled water. Probe specific calibration factors were developed by comparing experimental data against National Institute of Standards and Technology (NIST) data for water. Thermal conductivity of selected liquid (apple juice, canola oil, clarified butter, honey and high fructose corn syrup) and solid foods (carrot, cheddar cheese, guacamole, chicken breast and chicken fat) were determined at pressures between 0.1 and 700 MPa. The process temperatures used were 25°C for liquids and 25, 50 and 75°C for solid foods. Thermal conductivity increased linearly for all foods with increasing pressures. Among the liquids tested, water and apple juice had the highest k (0.82 W/m°C), while fatty foods had the lowest (0.4 W/m°C) at 700 MPa. In solid foods, k increased with increasing moisture content and process temperature and decreased with increasing fat content. Carrot had the highest k (0.90 W/m°C), while chicken fat had the lowest k (0.43 W/m°C) at 700 MPa and 75°C. The combined uncertainty in the measured k values ranged from 0.6% (canola oil) to 4.2% (chicken fat). Effect of polarity and molecular structure on heat of compression (delta) was analyzed in a separate study. While polar liquids showed a linear trend with the delta, non-polar liquids exhibited a nonlinear relationship. Heat of compression decreased with increasing polarity index (8.8°C per100 MPa for chloroform 3°C per100 MPa for water). Change in carbon chain length (C2 to C4) and degree of saturation (C18:1 to C18:3) of selected fatty acids had effect on delta only at elevated pressures. Empirical relationships were developed for predicting k and the maximum rise in temperature under pressure.
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791 $a Ph.D.
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