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.
| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2011
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| Online Access: | http://hdl.handle.net/10261/61102 |
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| Summary: | 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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