Education
A high pressure food process generally relies on the applications of isostatic or hydraulic pressures in the range from 1o0 to 1000 MPas.
Studies of the effects of high pressures on foods date back over a century. The first data in history on the effects of high hydrostatic pressure on organisms were most likely complied by Certes in 1883 who found viable bacteria in water samples obtained from 5100 m depth.
In 1899, Bert Hite of the Agriculture Research Stations in Morganstown, West Virginia, USA, designed and constructed a high pressure unit to pasteurize milk and other food products.
It was the first time demonstrated in the destruction bacteria. He reported that the high pressure processing of food involves the application of hydrostatic pressure typically in the order of 100 MPa and above. Subsequent work by Hite and co-workers expanded from treatment of milk and meats products to fruit and vegetables.
High pressure processing or pascalization is named after Blaise Pascal, a 17th century French scientist who describes how contained fluids are affected by pressure.
The drawback of this method it is costly to implement.
Scientists reactivated research on high pressure processing from the end of the 1980’s. In 1989 food related high pressure activities were begun at Kyoto University in Japan. This high pressure process consists of applying an isostatic pressure to a food place in a high pressure vessel.
High pressure in food processing
- Bernoulli's Principle
Bernoulli's principle which is physical principle formulated by Daniel Bernoulli states that as the speed of a moving fluid (liquid or gas) increases, the pressure within the fluid decreases. The phenomenon described by Bernoulli's principle has...
- Health Benefits, Risks And Nutritional Facts Of Bananas
We all know Bananas and we all have eaten it also..Because it is very rare if someone has not seen banana. But it is the fact that everyone doesn't know about the benefits,risks and nutritional facts of bananas.So...
- Discovery Of Electron By Discharge Tube Experiment
INTRODUCTIONGases are bad conductors of electricity. However under reduced pressure and at high potential difference gases conduct electric current.DISCHARGE TUBEDischarge tube is a glass tube fitted with two electrodes placed opposite to each other....
- Nobel Prize: Bosch, Carl
Carl Bosch was born in Cologne Germany, on August 27, 1874 and died in Heidelberg on April, 1940. He was the son of a master plumber and had received a secondary education in a Technical Oberrealschule. He studied there four semesters of metallurgy. ...
- History Of Food Processing Development
The history of chilled and/or refrigerated foods dates to very early times. The first references are to the use of natural ice used to preserve food products for extended periods of time. Natural ice was being used even by late eighteen century with salmon...
Education
High pressure in food processing
A high pressure food process generally relies on the applications of isostatic or hydraulic pressures in the range from 1o0 to 1000 MPas.
Studies of the effects of high pressures on foods date back over a century. The first data in history on the effects of high hydrostatic pressure on organisms were most likely complied by Certes in 1883 who found viable bacteria in water samples obtained from 5100 m depth.
In 1899, Bert Hite of the Agriculture Research Stations in Morganstown, West Virginia, USA, designed and constructed a high pressure unit to pasteurize milk and other food products.
It was the first time demonstrated in the destruction bacteria. He reported that the high pressure processing of food involves the application of hydrostatic pressure typically in the order of 100 MPa and above. Subsequent work by Hite and co-workers expanded from treatment of milk and meats products to fruit and vegetables.
High pressure processing or pascalization is named after Blaise Pascal, a 17th century French scientist who describes how contained fluids are affected by pressure.
The drawback of this method it is costly to implement.
Scientists reactivated research on high pressure processing from the end of the 1980’s. In 1989 food related high pressure activities were begun at Kyoto University in Japan. This high pressure process consists of applying an isostatic pressure to a food place in a high pressure vessel.
High pressure in food processing
- Bernoulli's Principle
Bernoulli's principle which is physical principle formulated by Daniel Bernoulli states that as the speed of a moving fluid (liquid or gas) increases, the pressure within the fluid decreases. The phenomenon described by Bernoulli's principle has...
- Health Benefits, Risks And Nutritional Facts Of Bananas
We all know Bananas and we all have eaten it also..Because it is very rare if someone has not seen banana. But it is the fact that everyone doesn't know about the benefits,risks and nutritional facts of bananas.So...
- Discovery Of Electron By Discharge Tube Experiment
INTRODUCTIONGases are bad conductors of electricity. However under reduced pressure and at high potential difference gases conduct electric current.DISCHARGE TUBEDischarge tube is a glass tube fitted with two electrodes placed opposite to each other....
- Nobel Prize: Bosch, Carl
Carl Bosch was born in Cologne Germany, on August 27, 1874 and died in Heidelberg on April, 1940. He was the son of a master plumber and had received a secondary education in a Technical Oberrealschule. He studied there four semesters of metallurgy. ...
- History Of Food Processing Development
The history of chilled and/or refrigerated foods dates to very early times. The first references are to the use of natural ice used to preserve food products for extended periods of time. Natural ice was being used even by late eighteen century with salmon...