Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature
High pressure (HP) processing is an innovative process for food preservation mainly due the inactivation that pressure induces in microorganisms and/or enzymes. The correct design and optimization of HP processes requires knowledge of the volumetric properties of the foods and pressure fluids implicated in those processes. In this study, a cell capable of measuring volume variations caused by pressure and/or temperature changes has been employed to determine the specific volume of tomato paste from 0.1 MPa to 350 MPa and in a temperature range from 273.16 K to 323.16 K (0 °C to 50 °C). From these values an empirical equation for the specific volume and the isothermal compressibilities of tomato paste, as a function of pressure and temperature, were also determined. © 2010 Elsevier Ltd. All rights reserved.
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2011
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dig-ictan-es-10261-611022016-02-17T10:19:53Z Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature Aparicio, Cristina Otero, Laura Sanz Martínez, Pedro D. Guignon, Bérengère High pressure (HP) processing is an innovative process for food preservation mainly due the inactivation that pressure induces in microorganisms and/or enzymes. The correct design and optimization of HP processes requires knowledge of the volumetric properties of the foods and pressure fluids implicated in those processes. In this study, a cell capable of measuring volume variations caused by pressure and/or temperature changes has been employed to determine the specific volume of tomato paste from 0.1 MPa to 350 MPa and in a temperature range from 273.16 K to 323.16 K (0 °C to 50 °C). From these values an empirical equation for the specific volume and the isothermal compressibilities of tomato paste, as a function of pressure and temperature, were also determined. © 2010 Elsevier Ltd. All rights reserved. Peer Reviewed 2012-11-26T10:27:13Z 2012-11-26T10:27:13Z 2011 2012-11-26T10:27:14Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.jfoodeng.2010.10.021 issn: 0260-8774 Journal of Food Engineering 103: 251- 257 (2011) http://hdl.handle.net/10261/61102 10.1016/j.jfoodeng.2010.10.021 en none Elsevier |
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High pressure (HP) processing is an innovative process for food preservation mainly due the inactivation that pressure induces in microorganisms and/or enzymes. The correct design and optimization of HP processes requires knowledge of the volumetric properties of the foods and pressure fluids implicated in those processes. In this study, a cell capable of measuring volume variations caused by pressure and/or temperature changes has been employed to determine the specific volume of tomato paste from 0.1 MPa to 350 MPa and in a temperature range from 273.16 K to 323.16 K (0 °C to 50 °C). From these values an empirical equation for the specific volume and the isothermal compressibilities of tomato paste, as a function of pressure and temperature, were also determined. © 2010 Elsevier Ltd. All rights reserved. |
| format |
artículo |
| author |
Aparicio, Cristina Otero, Laura Sanz Martínez, Pedro D. Guignon, Bérengère |
| spellingShingle |
Aparicio, Cristina Otero, Laura Sanz Martínez, Pedro D. Guignon, Bérengère Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature |
| author_facet |
Aparicio, Cristina Otero, Laura Sanz Martínez, Pedro D. Guignon, Bérengère |
| author_sort |
Aparicio, Cristina |
| title |
Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature |
| title_short |
Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature |
| title_full |
Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature |
| title_fullStr |
Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature |
| title_full_unstemmed |
Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature |
| title_sort |
specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature |
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Elsevier |
| publishDate |
2011 |
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http://hdl.handle.net/10261/61102 |
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